GENMAICHA

Distinctive Genmaicha combines green tea leaves with toasted brown rice, originally conceived as an inexpensive way to double a household’s tea supply. Combining late-harvest Sencha leaves and popped or toasted rice, Genmaicha is robust and earthy, with a unique textural appeal.

Respecting the leaf

How Genmaicha Is Produced

Genmaicha grows on a tea plantation in Japan01

Genmaicha starts as Sencha tea leaves, growing in direct sunlight to produce higher levels of vitamin C and flavor-imparting tannins.

Genmaicha Is Harvested Between Summer and Autumn02

The “first flush” is the first spring harvest of young Sencha leaves. Genmaicha is harvested as Bancha tea leaves, after the second flush.

Once Harvested, Bancha Leaves Are Steamed, Not Roasted03

This is the step that differentiates Japanese green tea from others. Steaming leaves for 15 to 20 seconds within 12 to 20 hours after harvest prevents the oxidization process.

Steamed Leaves Are Laid Out to Dry and Then Rolled04

By rolling the leaves soon after drying, the leaves retain their natural green color, aroma and nutritional elements.

Leaves Are Sorted and Brown Rice Is Added05

Rolled, needle-like leaves are separated and categorized to create Genmaicha. The blend of tea leaves and toasted brown rice, called genmai, is mixed at a 1-1 ratio.

Did You Know? Genmaicha is made with toasted, or popped, brown rice, and is known as “popcorn tea.”

Brewing Directions