Genmaicha with Matcha green tea

Genmaicha with Matcha


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Green Tea


Sencha Green Tea with Toasted Rice & Matcha



Grade: Ichibancha

Oxidation: none

Manufacture: steamed and oven-fired (baked) Sencha leaf combined with toasted rice kernels and well-dusted with Matcha


Appearance: needle-style Sencha leaf tea with toasted but not popped rice kernels;
completely and well- dusted with Matcha

Flavor: sweet, toasty, and nutty – with a strong green tea vegetal note

Aroma: warm, toasted rice & green tea

Liquor: Medium green with golden highlights at the rim


Uji (Ujitawara),
Kyoto Prefecture, Japan

2020 1st Spring Pluck (Ichibancha)
(May, June)

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water
Steep 1-2 infusions at 1 minute each.
Water temperature should be 175°F-185°F

Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)


Notes on preparing Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.


Measure the capacity of your teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.


Tips for steeping Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea.


This very fresh-tasting and vibrant-green tea is a skillful blend of:

  • high quality 1st Spring Pluck leaf from the Ichibancha (May, June) Tea Harvesting Period
  • blended with genmai (toasted rice)
  • and a generous addition of Matcha (powdered Japanese green tea)

For those who are curious about Matcha but have not tried it, this is the perfect way to become familiar with its earthy and full taste.

In this delicious blend:

  • the Sencha provides the base green tea taste and the structure of the tea
  • the toasted rice adds body, smoothness, warmth and a toasty flavor
  • the Matcha adds a powdery green dusting that contributes a dimension of fresh, vibrant flavor and a vivid, soft, moss green color

For those who are intrigued with drinking Matcha but are perhaps not yet ready to purchase the tea tools needed to produce a great cup of Matcha, this tea is a delicious green tea in its own right and is also a good way to become familiar with the delightful taste of Matcha. This tea can be enjoyed hot or iced for a refreshing summer beverage.