Genmai-Cha Brown Rice Tea With Matcha

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Jason
Average preparation
185 °F / 85 °C 1 min, 15 sec

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From Maeda-en

Genmai-cha was invented in Kyoto in the 1920’s and become popular once a Cha-sho (Tea Dealer) in Osaka modified the tea to its modern method of mixing roasted brown rice. Often referred to as popcorn tea, Genmai-cha exhibits a malty, nutty flavor profile.
Maeda-en’s Blender’s Genmai-cha is made of Sen-cha leaves and a mixture of roasted & popped brown rice, which is then tossed in Matcha. This extra savory, extra delicious tea is a treat in itself.

For a great cup, infuse a heaping tablespoon of leaves in a cup of almost-boiling water for a minute. Enjoy the toasty aroma that this tea is known for, and savor.

About Maeda-en View company

Maeda-En has been in business for the last 25 years as an importer, manufacturer and wholesaler of green tea & green tea desserts. Our Japanese grown, fresh quality green teas are shipped directly from our production factory in Japan to the states and then world-wide.

5 Tasting Notes

86
4833 tasting notes

I received this as a sample with one of my shipments from Maeda-en.

The smell is unmistakably Genmaicha. I love that toasted rice aroma.

Delicious roasted, nutty flavor of Genmaicha. Sweet tasting! The matcha adds a little bit of sweet to it as well.

Preparation
170 °F / 76 °C 2 min, 0 sec
gmathis

The first time my husband and I tasted Genmaicha, we called it Rice Krispie tea … can’t help but listen for the snap/crackle/pop any time I taste it.

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78
953 tasting notes

Another tea sachet from the work stash. Since I’m not at home I’m not entirely sure whether this is a sip down or not. I know I have some Maeda-en teas at home but I’m not sure whether this is one of them. Now, if I had a spreadsheet like some of you very organized people I would not have this problem. Oh well.

I hope this isn’t a sipdown because I’m enjoying this. It’s roasty toasty ricey in aroma and even moreso in flavor. The liquor is a greenish yellow. The toasty rice is the main event, but the tea is sweet, not at all bitter, and plays a nice supporting role.

The flavor of genmai-cha always reminds me of popcorn even though it probably should remind me of puffed rice cakes. I’m thinking it would be a good accompaniment to a movie night at home.

ETA: Apparently I did not order this in quantity, so this is sipdown no. 35 of 2014.

Preparation
205 °F / 96 °C 1 min, 0 sec

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78
2774 tasting notes

I’m drinking this today because I wanted something lower in caffeine. Nevertheless, I am rarely in the mood for genmaicha and I think this one has gone a bit stale. I wonder how long the shelf life is, I’ve had it for 3 years and it tastes more like seaweed than I remember. Even though I’ve been keeping it in a tin it’s probably time to just compost it. Oh well!

Preparation
200 °F / 93 °C 1 min, 0 sec

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