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I’ve been fairly ill lately, so I’ve cut down quite a bit on drinking caffeinated drinks like I was doing. Right now I’m limiting myself to two cups of tea per day, instead of the quart and a half or so I was drinking previously. Geez, a quart and a half per day! Crazy!

That said, this tea makes it fiendishly difficult to exercise any form of restraint. It’s amazing! It’s the only tea so far that has beat out Constant Comment and Lemon Zinger as top dog in the race for my tea affections. And those have nostalgia behind them!

My first experience with genmai cha was with Adagio’s blend, from their samurai sampler. I liked it quite a bit, but the bitter finish from over roasted rice was a touch off putting. This one doesn’t have any bitterness at all, even when I oversteeped it (2 minutes) experimentally to see what would happen.

At first glance, I’ll admit I was nervous. This blend has matcha, so everything inside the tin is green, green, green. You can sort of pick up the scent of roasted rice, but olfactorially it’s mostly all about the green tea.

Scooping it into the tea basket won’t do you much good unless you already have it inside the teapot – the matcha goes right through. I tend to let my water cool in the pot before I add the tea leaves, so I had the filter basket on top of my (closed) laptop. Green everywhere! I really should think things through a bit more. Anyway, my fix to this was that I measured out what I needed into the lid of the tin, then poured it into the filter once the water was at the right temperatur. Easy as pie.

It brews FAST. I mean, this much is obvious from the fact that the instructions say to step 30-60 seconds, but it’s even more fascinating to watch. The green pretty much starts swirling out from the word go. I’ll expect the matcha is why. It’s a nice light jade by the time it’s done – not quite matcha colour, though. It’s less opaque.

And the taste! This is what I like to find in a green tea – vegetal, but sweetly delicious! I’m not a fan of the “saltier” seaweedy greens. The rice, which was a bit hidden in the scent, comes out beautifully. It works well with the green tea. And now I know for certain that Adagio’s version is NOT what a genmai cha is all about. No hint of bitterness anywhere.

The tin says to pour to the last drop, and they’re right to say so. As you get to the bottom of the teapot, the tea becomes sweeter and more flavourful. I love it!

One thing I haven’t had the chance to try is whether this resteeps. I have a little collection of ziplocs with genmai cha that I’ve only brewed once, in the fridge. After my little debacle with resteeping Lemon Zinger, I’m shy with all of the teas.

Preparation
175 °F / 79 °C 0 min, 30 sec
Shinobi_cha

You should definitely rebrew it! But do it right away (after the first cup); you will get less of the sweetness from the matcha, but the sweetness from the rice (and if it’s good quality sencha, from that too) should come through. I’ve only had a little of Sugimoto’s genmai cha, but they have good stuff and I’ve no doubt it would steep well a 2nd time. However, if you let it sit in the frige or in a teapot more than a few hours, I can’t vouch for that….

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Shinobi_cha

You should definitely rebrew it! But do it right away (after the first cup); you will get less of the sweetness from the matcha, but the sweetness from the rice (and if it’s good quality sencha, from that too) should come through. I’ve only had a little of Sugimoto’s genmai cha, but they have good stuff and I’ve no doubt it would steep well a 2nd time. However, if you let it sit in the frige or in a teapot more than a few hours, I can’t vouch for that….

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Bibliophile and language junkie. Now decidedly tea-crazed. Trying to convince The Boy that tea tastes like more than just hot water. Cat-lady and rat-lady in the making.

From San Juan, Puerto Rico. Adopted Bostonian. Current long-time Chicagoan. Up, up, up the ziggurat. Lickety-split!

I like an interesting tea, so I’m expanding my tea stash daily. As well as my teaware collection.

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