Genmai-Hojicha

Tea type
Green Tea
Ingredients
Hojicha, Popped Rice
Flavors
Astringent, Coffee, Dark Bittersweet, Nutty, Roasted, Roasted nuts, Smooth, Wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
200 °F / 93 °C 1 min, 30 sec 5 g 13 oz / 370 ml

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From Tealyra

Our Genmai-Hojicha is a lovely Japanese blend with toasted, dark caramel notes. We have blended fine roasted Japanese tea with the addition of toasted and popped Japanese rice. For a twist on classic Genmaicha. The unique high-temperature roasting process produces a deep reddish-brown colored leaf and a toasted, nutty, sweet and slightly burnt-sugar-like flavor.

Genmai-Hojicha has an aroma that is sweet, dark, rich, and toasted. Roasting the leaves creates a tea with a much lower caffeine content than Japanese green tea; and the addition of toasted rice highlights the savory notes of the Hojicha.

The roasted character of our Genmai-Hojicha has a savory-sweet flavor once steeped. You will appreciate the velvety smooth body and umami rich flavor profile with every sip. Its satisfying and full flavor makes this brew a wonderful and refreshing blend for anytime of the day.

Ingredients: Roasted Japanese green tea, toasted and popped rice

Origin: Japan
Caffeine Level: Low
Preparation: Use 1-1.5 tsp of tea per 8oz/200ml of water. Heat water to 175F/80C and steep for 1.5-2 minutes.

About Tealyra View company

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1 Tasting Note

90
594 tasting notes

Summer Vacation! When I saw Tealyra had this, I had to try it, since I’m a huge fan of both Houjicha and Genmaicha. The idea of Houjicha that included genmai, the toasted rice included in genmaicha, intrigued me, because I imagined it would just add to the roasty flavors nicely. So I picked some up some time ago on a past Tealyra order. Apparently when my friend was visiting last winter, I made him a cup of this while essentially sleep-walking during a migraine — I have no memory or recollection of actually “waking” and brewing tea during the long period I was in the throws of “death pain” during the migraine attack. Now he sings the lyrics of The Romantics “Talking In Your Sleep” with the lyrics I drink the tea that she steeps / When she’s brewing in her sleep

I’m having another migraine today (chronic migraine condition + forest fire smoke as a trigger + hormone fluctuations as a trigger = RAWR) so it seems only fitting to try this one today during the tail end of my Japan Week of the Summer Vacation theme. The aroma has a very deep, roasted houjicha scent, very woody, slightly nutty, and I pick up very subtle aromas of cinnamon and deeply bittersweet cocoa.

The flavor is quite nice for a houjicha. It’s very smooth and doesn’t come off quite as bark-like as some houjicha I’ve tried; the wood notes have a much nicer, earthy quality. It has a deep rich quality with an almost coffee-like slight bitter touch left on the tongue just after the sip and mild drying astringency, but it isn’t unpleasant; the flavor of the aftertaste is very nutty, like the genmai is amplifying the natural nutty notes of the houjicha. Reminds me a lot of a dark roast nutty coffee. I’m a bit surprised that a houjicha I didn’t order directly from Japan is so nice; despite being so low in caffeine, this is really making for a nice breakfast tea, just because it has such a pleasant robust roasty flavor.

Other than my maple-infused houjicha, I’d say this has to be one of the best that I’ve tried so far.

Flavors: Astringent, Coffee, Dark Bittersweet, Nutty, Roasted, Roasted nuts, Smooth, Wood

Preparation
200 °F / 93 °C 1 min, 30 sec 5 g 13 OZ / 370 ML

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