Genmaicha, or brown rice tea, is a soothing blend of Japanese green tea and brown rice kernels, slowly oven-roasted in black volcanic sand until popped. Delicious both hot and chilled, it has the warm aroma of roasted rice and a mild, nutty taste, with no astringency or bitterness.
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Packaging options
Leaf tea is available in 20kg carton
Teabag cut is available in 20kg carton -
How to use
To make a perfect cup of Japanese tea, the most important points are the water used, the temperature of the water, the ratio of tea leaves to water, and the steeping time. Where possible, soft water should be used. If only hard water is available, leaving the water overnight can help to reduce the smell of chlorine that can be characteristic of hard water.
Water should then be boiled and poured over tea leaves, then left to steep. The hotter the water, the greater the volume of catechin – a type of antioxidant—released into the tea, resulting in a rich intensity of active ingredients and a more pronounced bitterness to the tea. The cooler the water, the greater the volume of amino acids in the resulting tea, and the more pronounced the umami taste. Higher grade teas are best prepared using warm, rather than piping hot, water. Water that is too hot may mask the delicate taste of green tea. Equally, steeping the leaves for too long can leave tea dark and bitter. Chilled green teas are becoming increasingly popular too as they make for a refreshing cool summer beverage with a touch of astringency.
Sencha leaves may be reused once or twice. Fresh leaves should not be added to used ones – discard spent leaves, rinse the pot, and begin fresh.
Loose tea
Makes 2 cups (300ml)- Pour boiling water into the tea cups and leave it to cool down to 70-90°C.
- Place 1 tsp (5g) Sencha tea leaves in a teapot.
- Pour hot water (70-90°C) over the tea leaves. Steep for about 1-2 minutes, then serve.
Teabag
- Pour hot water at 70-90°C over a teabag in a mug or cup
- Steep for 1-2 minutes; do not leave any longer, and serve warmed
