Translation: Roasted rice tea, and Sencha-and-Matcha base
Production area: Shizuoka Prefecture
Harvest season: From spring to fall, depending on the type of tea desired
Cultivar: Yabukita
Genmaicha tea is a mixture of tea leaves and roasted and popped grains of rice. It was originally a beverage drunk by the poor; who supplemented their tea with rice. Today it is enjoyed by people from all walks of life. Genmaicha is usually produced from Bancha, but the variety mentioned here is composed of a delicate combination of Sencha and Matcha teas.
Tasting notes: The leaves and the grains of rice are covered in a fine powdered Matcha that gives the mixture a uniform bright-green colon Some burst grains of rice, reminiscent of popped corn, are sprinkled throughout the mixture. Infusion releases a strong bouquet of roasted rice and a delicate note of sea air. The Matcha powder makes the liquid cloudy, almost to the point of opacity. The mouth feel offers a delicate attack and a velvety texture. The gentle sweetness of the rice combines with herbaceous aromas to produce a full finish that is smooth and calming.
Recommended infusion accessory: A cast iron teapot.
