Many Genmaichas taste overwhelmingly of toasted rice. Aside from the obvious graininess and perhaps some nuttiness, there isn’t much to say about them. Our Genmaicha is different – it’s a balanced blend of wide, flatly folded bancha leaves and deeply toasted (and, in some cases, popped) rice kernels. The aroma of the leaves goes beyond toasted grain to reveal a light, floral complexity. The brew offers up fragrances of steamed leeks, vegetable gyoza, sushi with avocado, wakame salad (minus the sour tones) and richly nutty scents. Its flavor is a unified front of steamed green tea and toasted brown rice, with no one ingredient overpowering the other. The roasty, almost smoky taste hints at grilled carrots, wood-fire-oven-baked breads and roasted greens. The mouthfeel is dense and oily, and overall the tea is far heavier than most Japanese greens. This richness makes Genmaicha well suited for brunch and lends it to bolder, unconventional pairings, such as Margarita pizza.