Genmaicha Matcha-Iri (抹茶入り玄米茶)
To me one of the most “comforting” of all teas, genmaicha refers to sencha blended with toasted and puffed brown rice. The addition of powdered matcha (“matcha-iri”) adds a beautiful vivid green and mellowness to the briskness of the base sencha. Most of all, we look for a balance of good quality base tea with a hint of toasted rice, as the rice in some genmai-cha dominates the tea taste. The taste of this tea is probably most familiar to those who have eaten at a Japanese restaurant or sushi shop — hearty and rich green tea, with a toasty and nutty grain note. In Japan, sushi shops often serve a different kind of quickly brewed strong green tea called “konacha” or “agari”, but in the U.S. genmaicha is commonly found instead since it offers the same heartiness that can stand up to food. While genmaicha is often made with lower quality tea harvested later in the summer and autumn, our tea uses “ichiban-cha” which is the first main harvest of the year from the spring and early summer. A wonderful, comforting, everyday tea at an affordable price for this quality.
Harvest: Ichiban-cha (first harvest)
Net Weight: 100g (about 12-15 servings)
Brewing Guidance:
All Sanriku teas can be brewed up to 3 infusions with full flavor.
Please note: When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, “kyusu” teapots (see here) are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Tea leaves: 1-1.5 Tbsp (7-8 grams, or 2 heaping scoops with a “Chasaji” cherry bark tea scoop)
Water temp: 80C (176F)
Water amount: ~200-300mL (size of one typical “kyusu” style teapot)
Brew time: 1 minute. Note: for genmaicha matcha-iri, most of the powdered matcha will find itself into the first infusion. For subsequent infusions, the taste will shift towards the base sencha and genmai (puffed brown rice) to give you a slightly different brew.
Feel free to experiment with water temperature and brewing time to your taste. If desiring a stronger flavor, we recommend using more leaf or slightly less water rather than pushing the temperature higher or infusion time longer (as this will bring out more astringency in the tea but not necessarily more flavor).
To me one of the most “comforting” of all teas, genmaicha refers to sencha blended with toasted and puffed brown rice. The addition of powdered matcha (“matcha-iri”) adds a beautiful vivid green and mellowness to the briskness of the base sencha. Most of all, we look for a balance of good quality base tea with a hint of toasted rice, as the rice in some genmai-cha dominates the tea taste. The taste of this tea is probably most familiar to those who have eaten at a Japanese restaurant or sushi shop — hearty and rich green tea, with a toasty and nutty grain note. In Japan, sushi shops often serve a different kind of quickly brewed strong green tea called “konacha” or “agari”, but in the U.S. genmaicha is commonly found instead since it offers the same heartiness that can stand up to food. While genmaicha is often made with lower quality tea harvested later in the summer and autumn, our tea uses “ichiban-cha” which is the first main harvest of the year from the spring and early summer. A wonderful, comforting, everyday tea at an affordable price for this quality.
Harvest: Ichiban-cha (first harvest)
Net Weight: 100g (about 12-15 servings)
Brewing Guidance:
All Sanriku teas can be brewed up to 3 infusions with full flavor.
Please note: When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, “kyusu” teapots (see here) are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Tea leaves: 1-1.5 Tbsp (7-8 grams, or 2 heaping scoops with a “Chasaji” cherry bark tea scoop)
Water temp: 80C (176F)
Water amount: ~200-300mL (size of one typical “kyusu” style teapot)
Brew time: 1 minute. Note: for genmaicha matcha-iri, most of the powdered matcha will find itself into the first infusion. For subsequent infusions, the taste will shift towards the base sencha and genmai (puffed brown rice) to give you a slightly different brew.
Feel free to experiment with water temperature and brewing time to your taste. If desiring a stronger flavor, we recommend using more leaf or slightly less water rather than pushing the temperature higher or infusion time longer (as this will bring out more astringency in the tea but not necessarily more flavor).
To me one of the most “comforting” of all teas, genmaicha refers to sencha blended with toasted and puffed brown rice. The addition of powdered matcha (“matcha-iri”) adds a beautiful vivid green and mellowness to the briskness of the base sencha. Most of all, we look for a balance of good quality base tea with a hint of toasted rice, as the rice in some genmai-cha dominates the tea taste. The taste of this tea is probably most familiar to those who have eaten at a Japanese restaurant or sushi shop — hearty and rich green tea, with a toasty and nutty grain note. In Japan, sushi shops often serve a different kind of quickly brewed strong green tea called “konacha” or “agari”, but in the U.S. genmaicha is commonly found instead since it offers the same heartiness that can stand up to food. While genmaicha is often made with lower quality tea harvested later in the summer and autumn, our tea uses “ichiban-cha” which is the first main harvest of the year from the spring and early summer. A wonderful, comforting, everyday tea at an affordable price for this quality.
Harvest: Ichiban-cha (first harvest)
Net Weight: 100g (about 12-15 servings)
Brewing Guidance:
All Sanriku teas can be brewed up to 3 infusions with full flavor.
Please note: When brewing Japanese tea, all of the water is meant to be poured out with each infusion (as opposed to Western-style brewing, where leaves are left in the water). For this reason, “kyusu” teapots (see here) are smaller to allow for full emptying between infusions, and making a fresh infusion each time.
Tea leaves: 1-1.5 Tbsp (7-8 grams, or 2 heaping scoops with a “Chasaji” cherry bark tea scoop)
Water temp: 80C (176F)
Water amount: ~200-300mL (size of one typical “kyusu” style teapot)
Brew time: 1 minute. Note: for genmaicha matcha-iri, most of the powdered matcha will find itself into the first infusion. For subsequent infusions, the taste will shift towards the base sencha and genmai (puffed brown rice) to give you a slightly different brew.
Feel free to experiment with water temperature and brewing time to your taste. If desiring a stronger flavor, we recommend using more leaf or slightly less water rather than pushing the temperature higher or infusion time longer (as this will bring out more astringency in the tea but not necessarily more flavor).