Rice Field - Genmaicha
Genmaicha has a long and storied history in Japan. Originally made by the poor of the country, genmaicha was a way to turn a 1 month stock of tea into a two month stock. They would take whatever grade of tea they could afford, typically a bancha, and blend it down with toasted rice kernels. This way, the tea would last them longer, and add to the nutritional content of the drink. This also benefited people fasting, as the rice in the tea gave it a fuller body and a heavier weight, making them feel fuller. These days, it's drank my all members of society as just another interesting way to prepare your Japanese green tea.
The Rice Field Japanese Genmaicha is a great introduction into the world of genmaicha. There's a lot of varieties out there, so anyone testing the waters could find themselves easily overwhelmed. Ours is USDA Organic, single-sourced, full in body, and very forgiving. It goes down easy, has a rich aroma, and tastes just like a genmaicha should. Make sure to watch the water temperature on it, though; boiling water will make this tea bitter.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 80°C/175°F water
- Steep for 3 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 11g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (1 tsp usually does it), and enjoy!
Organic Japanese steamed green tea, Organic Japanese toasted rice.