Genmaicha Toasted Brown Rice Green Tea
Genmaicha tea is very popular in Japan. This tea is made by combining Sencha green tea with toasted rice. The term genmaicha collectively means "brown rice tea." Gen can be interpreted as "dark," while mai simply means "rice." In this case, gen can be understood as "unpolished," or "unhulled" since it is placed directly before mai. And cha means "tea." Genmai Cha is quite famous for its unique roasted flavor. Sencha tea has a stronger flavor than most green teas. The sencha used in this blend is picked in the spring and steamed immediately after picking and then dried in hot air before being pan roasted. The leaves of Sencha are tightly furled, and have a slightly bittersweet flavor which pairs well with the sweetness of the toasted rice.
- The water used to steep this tea should be from the purest source available. Spring or distilledbottled water is ideal. As other sources, tap, filtered, and mineral water tend to contain metals and other impurities that will affect the taste, brew times and quantity of steeps.
- Water temperature should be about 185-195°F (85-90°C) Use about 1-2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water.
- A steeping time of about 2-5 minutes with more or less time is recommended depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurled for full flavor.
- The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping.
- May steep up to two (2) additional times or more according to personal taste. Drain between service.