I just pan roasted some brown rice for my sencha
And it worked. Some of the grains actually popped (maybe 4%).
A little weak but next time I’ll crack the roasted grains by rolling a drinking glass over them or slightly crushing them or just adding more roasted brown rice.
Sounds cool. I love experimenting with things tea related. I’m not a fan of Genmaicha (which I assume is why you are roasting the rice), but I’d like to hear how your own home-made pan roasted brown rice impacts the flavor of the sencha.
=D My aunt does this in the toaster oven, and my mom does it with a popcorn maker. I think the toaster oven/pan method would make it more roasty because longer heat exposure, but the (air popped) popcorn method is super duper fast and pops a few grains. Did you use the what type brown rice? I like using the brown sweet rice. They don’t hold together as well as the really dry rice type I get from pre-mixed genmaicha though.
Actually, genmaicha isn’t made with brown rice, it’s white rice.
The confusion arises because genmai also means brown rice in japanese.
I wrote a post about different methods of making it, in case you want to give it a look: http://www.myjapanesegreentea.com/how-to-make-your-own-roasted-rice-for-genmaicha
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