GENMAICHA
BROWN RICE TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Genmaicha is a traditional Japanese tea blend combining green tea with roasted rice, produced in Japan. This composition creates a distinctive profile where fresh vegetal notes are balanced by warm, grain-like and nutty aromas. It is valued for its accessibility, smooth character, and a comforting, well-rounded taste with low astringency. MORE
AROMA
Corn, baked seeds
TASTE
Salty, grass and seaweed
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Genmaicha is a traditional Japanese tea blend combining green tea with roasted rice, produced in Japan. This composition creates a distinctive profile where fresh vegetal notes are balanced by warm, grain-like and nutty aromas. It is valued for its accessibility, smooth character, and a comforting, well-rounded taste with low astringency. MORE
AROMA
Corn, baked seeds
TASTE
Salty, grass and seaweed
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
RICE
The rice used in Genmaicha is usually regular Japonica rice, the common short-grain variety grown throughout Japan. What sets Genmaicha apart is not the rice variety itself, but the roasting process, which transforms the rice into aromatic, nutty kernels that lend the tea its characteristic warm, toasty flavor and subtle sweetness. Sometimes, popped rice kernels resembling popcorn are included, adding a delightful crunch and enhancing the tea’s rich, nutty profile. This combination creates a comforting and well-balanced cup loved for its distinctive aroma and smooth taste.
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
RICE
The rice used in Genmaicha is usually regular Japonica rice, the common short-grain variety grown throughout Japan. What sets Genmaicha apart is not the rice variety itself, but the roasting process, which transforms the rice into aromatic, nutty kernels that lend the tea its characteristic warm, toasty flavor and subtle sweetness. Sometimes, popped rice kernels resembling popcorn are included, adding a delightful crunch and enhancing the tea’s rich, nutty profile. This combination creates a comforting and well-balanced cup loved for its distinctive aroma and smooth taste.
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Genmaicha is a traditional Japanese tea blend produced in Japan, combining green tea with roasted rice. The base tea is typically Sencha or Bancha, while the addition of rice introduces a distinct aromatic and structural dimension. This combination creates a balanced profile where the freshness of green tea is complemented by warm, grain-like and slightly nutty characteristics.
The production of Genmaicha involves standard green tea processing, including steaming, rolling, and drying of the leaves, followed by blending with roasted rice. The rice is carefully toasted to develop its characteristic aroma without overpowering the tea component. The proportion between tea and rice varies depending on the style, influencing both intensity and balance in the final blend.
Genmaicha occupies a unique position within Japanese tea culture, traditionally associated with everyday consumption due to its approachable character and lower cost compared to pure leaf teas. At the same time, high-quality versions are appreciated for their harmony and versatility. The tea is valued for its smooth texture, low astringency, and a comforting balance between vegetal freshness and roasted warmth.
TERROIR
This Genmaicha is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by river valleys, gentle hills, and a humid climate, creating stable conditions for tea cultivation. Frequent morning mists and diffused sunlight help regulate leaf development, supporting the accumulation of amino acids and contributing to a balanced and refined base tea.
The soils in Uji are typically well-drained and moderately fertile, allowing for steady plant growth without excessive vigor. This contributes to the clean structure and clarity of the Sencha used in the blend. The natural environment supports a slow and controlled development cycle, enhancing both the texture and aromatic precision of the tea component. Microclimate factors such as high humidity, soft air circulation, and moderated sunlight exposure play a key role in shaping the composition of the leaves. This balance allows for the preservation of freshness and umami while maintaining low astringency. In Genmaicha, the terroir influence is expressed through the quality and clarity of the green tea base, which provides structure and freshness to the blend.
Another important aspect is the integration of terroir with processing and blending practices. The Sencha is produced under carefully controlled conditions, then combined with roasted rice to create a balanced composition. This coordination ensures that the final tea reflects both the refined characteristics of Uji terroir and the harmonious interaction between vegetal and roasted elements.
ORGANOLEPTICS
he dry blend consists of flat Sencha leaves combined with roasted rice grains, creating a contrast between deep green tones and warm golden-brown accents. The aroma of the dry tea is expressive and inviting, with notes of toasted grain, popcorn-like warmth, and a fresh vegetal background. In a preheated teapot, the blend opens quickly from the first infusion, releasing a balanced aromatic profile where roasted, nutty notes of rice are integrated with soft vegetal freshness. As the infusion develops, the aroma becomes more rounded, combining warm grain sweetness with gentle green tea clarity.
The aroma of the liquor is warm and comforting, with a harmonious mix of toasted rice, light nutty tones, and soft vegetal notes. The taste is smooth and mild, with a light to medium body and a soft, rounded texture. The first impression is defined by gentle roasted grain and nutty sweetness, followed by a subtle vegetal freshness that adds balance. Astringency is very low, allowing the tea to remain easy and approachable, with a clean and stable structure. The aftertaste is soft and short to medium in length, with a lingering warmth and a mild returning sweetness. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and comforting final impression.
GASTRONOMY
Genmaicha offers strong gastronomic versatility due to its balanced profile, combining fresh vegetal clarity with warm roasted grain notes. The presence of toasted rice introduces a natural bridge between tea and food, making it particularly adaptable in both traditional and contemporary cuisine. It can be used not only as a pairing tea but also as a component in broths, sauces, and light culinary infusions where a subtle nutty depth is desired.
In pairing, it works especially well with savory dishes such as grilled fish, roasted vegetables, rice-based meals, and simple poultry preparations. The roasted character of the rice complements caramelized and toasted elements in food, while the green tea component maintains freshness and balance. It also pairs naturally with Japanese cuisine, including sushi, onigiri, and miso-based dishes. In a broader context, Genmaicha can be combined with baked goods, nuts, and low-sugar desserts, where its warm grain notes create a harmonious connection.
This tea performs exceptionally well when prepared at lower temperatures or as a cold infusion. In this format, the sweetness becomes softer and more pronounced, while the roasted notes remain gentle and integrated. Served chilled or over ice, it delivers a smooth, refreshing, and comforting profile, making it suitable for modern gastronomy, casual dining, and refined beverage programs.
Genmaicha is a traditional Japanese tea blend produced in Japan, combining green tea with roasted rice. The base tea is typically Sencha or Bancha, while the addition of rice introduces a distinct aromatic and structural dimension. This combination creates a balanced profile where the freshness of green tea is complemented by warm, grain-like and slightly nutty characteristics.
The production of Genmaicha involves standard green tea processing, including steaming, rolling, and drying of the leaves, followed by blending with roasted rice. The rice is carefully toasted to develop its characteristic aroma without overpowering the tea component. The proportion between tea and rice varies depending on the style, influencing both intensity and balance in the final blend.
Genmaicha occupies a unique position within Japanese tea culture, traditionally associated with everyday consumption due to its approachable character and lower cost compared to pure leaf teas. At the same time, high-quality versions are appreciated for their harmony and versatility. The tea is valued for its smooth texture, low astringency, and a comforting balance between vegetal freshness and roasted warmth.
TERROIR
This Genmaicha is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by river valleys, gentle hills, and a humid climate, creating stable conditions for tea cultivation. Frequent morning mists and diffused sunlight help regulate leaf development, supporting the accumulation of amino acids and contributing to a balanced and refined base tea.
The soils in Uji are typically well-drained and moderately fertile, allowing for steady plant growth without excessive vigor. This contributes to the clean structure and clarity of the Sencha used in the blend. The natural environment supports a slow and controlled development cycle, enhancing both the texture and aromatic precision of the tea component. Microclimate factors such as high humidity, soft air circulation, and moderated sunlight exposure play a key role in shaping the composition of the leaves. This balance allows for the preservation of freshness and umami while maintaining low astringency. In Genmaicha, the terroir influence is expressed through the quality and clarity of the green tea base, which provides structure and freshness to the blend.
Another important aspect is the integration of terroir with processing and blending practices. The Sencha is produced under carefully controlled conditions, then combined with roasted rice to create a balanced composition. This coordination ensures that the final tea reflects both the refined characteristics of Uji terroir and the harmonious interaction between vegetal and roasted elements.
ORGANOLEPTICS
he dry blend consists of flat Sencha leaves combined with roasted rice grains, creating a contrast between deep green tones and warm golden-brown accents. The aroma of the dry tea is expressive and inviting, with notes of toasted grain, popcorn-like warmth, and a fresh vegetal background. In a preheated teapot, the blend opens quickly from the first infusion, releasing a balanced aromatic profile where roasted, nutty notes of rice are integrated with soft vegetal freshness. As the infusion develops, the aroma becomes more rounded, combining warm grain sweetness with gentle green tea clarity.
The aroma of the liquor is warm and comforting, with a harmonious mix of toasted rice, light nutty tones, and soft vegetal notes. The taste is smooth and mild, with a light to medium body and a soft, rounded texture. The first impression is defined by gentle roasted grain and nutty sweetness, followed by a subtle vegetal freshness that adds balance. Astringency is very low, allowing the tea to remain easy and approachable, with a clean and stable structure. The aftertaste is soft and short to medium in length, with a lingering warmth and a mild returning sweetness. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and comforting final impression.
GASTRONOMY
Genmaicha offers strong gastronomic versatility due to its balanced profile, combining fresh vegetal clarity with warm roasted grain notes. The presence of toasted rice introduces a natural bridge between tea and food, making it particularly adaptable in both traditional and contemporary cuisine. It can be used not only as a pairing tea but also as a component in broths, sauces, and light culinary infusions where a subtle nutty depth is desired.
In pairing, it works especially well with savory dishes such as grilled fish, roasted vegetables, rice-based meals, and simple poultry preparations. The roasted character of the rice complements caramelized and toasted elements in food, while the green tea component maintains freshness and balance. It also pairs naturally with Japanese cuisine, including sushi, onigiri, and miso-based dishes. In a broader context, Genmaicha can be combined with baked goods, nuts, and low-sugar desserts, where its warm grain notes create a harmonious connection.
This tea performs exceptionally well when prepared at lower temperatures or as a cold infusion. In this format, the sweetness becomes softer and more pronounced, while the roasted notes remain gentle and integrated. Served chilled or over ice, it delivers a smooth, refreshing, and comforting profile, making it suitable for modern gastronomy, casual dining, and refined beverage programs.
JAPANESE TEA
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