G-JP-027

Genmaicha

玄米茶

Grain-blended green, from Kyoto, Japan.

Green tea

Genmaicha is strongest on smoothness, aroma intensity and nutty. Typical tasting words: toasted rice, roasted barley, cereal, fresh grass, baked bread. Originated historically as an economical blend where roasted brown rice stretched precious green tea leaves. A comforting Japanese daily staple, commonly served in casual dining and appreciated for its nutty, savoury profile.

Also known as Brown Rice Tea and Popcorn Tea.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami2brightness1body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal2marine1nutty4toasty4malty2honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel1

Facts

Origin: Kyoto, Japan
Plant: Camellia sinensis var. sinensis with Oryza sativa grains
Harvest: summer or autumn, late harvest
Elevation: low
Oxidation: 0 to 2%
Roast: light
Leaf: broken
Price band: budget
Availability: everywhere
Ageing: not for ageing
Forgiving to brew: 5 of 5
L-theanine: low

Made by: steaming, then rolling, then drying, then blending with toasted brown rice.

Caffeine

A cup of Genmaicha carries a typical estimate of 20 mg of caffeine, within a range of 12 to 30 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	60 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	3 to 6 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
after_meal
midday
breakfast
relaxing

Pairs with sushi, fried_food and breakfast_dishes. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

cereal