GENMAICHA
BROWN RICE TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Genmaicha "Brown Rice Tea" is a Japanese green tea blend combining roasted brown rice with Sencha or Bancha leaves, creating a warm, nutty aroma and a mellow, toasty flavor. Its balanced sweetness and subtle vegetal notes make it a beloved everyday tea, perfect for a cozy, grounding experience. MORE
AROMA
Corn, baked seeds
TASTE
Salty, grass and seaweed
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Genmaicha "Brown Rice Tea" is a Japanese green tea blend combining roasted brown rice with Sencha or Bancha leaves, creating a warm, nutty aroma and a mellow, toasty flavor. Its balanced sweetness and subtle vegetal notes make it a beloved everyday tea, perfect for a cozy, grounding experience. MORE
AROMA
Corn, baked seeds
TASTE
Salty, grass and seaweed
CULTIVAR: Yabukita
HARVEST: Spring (Shincha) 2024
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 has its roots in 15th-century Japan, a time when rice was a central element of daily life. Originally created by humble households seeking to make their tea supplies last longer, this blend combined precious green tea with roasted brown rice. What began as a practical solution quickly evolved into a beloved beverage. By the Edo period (1603–1868), Genmaicha had spread across all social classes — from farmers to samurai — admired for its comforting flavor and reflection of Japan’s agricultural culture. Over time, it became a symbol of simplicity and harmony, a tea that unites refinement with everyday warmth.
Today, Genmaicha continues to be produced and enjoyed throughout Japan, particularly in regions renowned for their premium tea cultivation. Areas such as Uji in Kyoto Prefecture are highly regarded for their high-quality Sencha — the foundation of most Genmaicha blends. Each region and producer maintains distinct traditions of roasting and blending, contributing to the diversity of its aromas and flavors.
This tea is crafted from fine Sencha leaves mixed with Japanese brown rice (Uruchimai), lightly roasted to bring out a delicate nutty sweetness. The result is a soothing infusion where the fresh, grassy notes of green tea harmonize with the warm, toasty fragrance of rice. Soft, mild, and low in bitterness, Genmaicha is loved for its balance and comfort. Naturally rich in antioxidants and nutrients, it is often enjoyed after meals to aid digestion and relaxation — a timeless example of how simplicity can express depth and authenticity in Japanese tea culture.
ORGANOLEPTIC
The dry leaf of Genmaicha presents a charming blend of deep green sencha leaves and golden-brown roasted rice grains. The contrast of colors reflects its dual nature — freshness and warmth. The aroma is toasty and sweet, with notes of popcorn, caramel, and roasted barley balanced by a gentle vegetal background. When placed in a preheated teapot, the fragrance deepens, releasing a comforting warmth. The rice develops a nutty, slightly honeyed aroma, while the green tea brings a clean, grassy freshness that softens the roasted tones.
The infusion appears golden-green and clear. Its aroma combines roasted rice, soft sweetness, and delicate hints of seaweed and steamed greens. The liquor feels light yet round, evoking both comfort and freshness. The taste is smooth and harmonious — warm and nutty at first, followed by mild vegetal sweetness and a hint of umami. The balance between roasted and green elements creates a pleasant softness with no bitterness. The aftertaste is clean and mellow, leaving a light sweetness and a sense of calm. Genmaicha brings together two essential Japanese flavors - tea and rice - into one balanced, soothing experience that embodies simplicity and comfort.
GASTRONOMY
Genmaicha is one of the most versatile Japanese teas in gastronomy. Its roasted, nutty flavor pairs beautifully with savory and umami-rich dishes such as grilled fish, teriyaki chicken, rice-based meals, or vegetable tempura. It also complements mild cheeses, mushroom dishes, and light soups, where its warmth enhances earthy tones. Served slightly cooled, it balances well with sushi or sashimi, cleansing the palate between bites. For desserts, Genmaicha pairs elegantly with caramel pastries, nut-based sweets, or dark chocolate, where its roasted aroma provides a subtle contrast to sweetness. Its calm and cozy profile also makes it ideal as a tea served during or after meals, adding depth and comfort to any dining experience.
Genmaicha has its roots in 15th-century Japan, a time when rice was a central element of daily life. Originally created by humble households seeking to make their tea supplies last longer, this blend combined precious green tea with roasted brown rice. What began as a practical solution quickly evolved into a beloved beverage. By the Edo period (1603–1868), Genmaicha had spread across all social classes — from farmers to samurai — admired for its comforting flavor and reflection of Japan’s agricultural culture. Over time, it became a symbol of simplicity and harmony, a tea that unites refinement with everyday warmth.
Today, Genmaicha continues to be produced and enjoyed throughout Japan, particularly in regions renowned for their premium tea cultivation. Areas such as Uji in Kyoto Prefecture are highly regarded for their high-quality Sencha — the foundation of most Genmaicha blends. Each region and producer maintains distinct traditions of roasting and blending, contributing to the diversity of its aromas and flavors.
This tea is crafted from fine Sencha leaves mixed with Japanese brown rice (Uruchimai), lightly roasted to bring out a delicate nutty sweetness. The result is a soothing infusion where the fresh, grassy notes of green tea harmonize with the warm, toasty fragrance of rice. Soft, mild, and low in bitterness, Genmaicha is loved for its balance and comfort. Naturally rich in antioxidants and nutrients, it is often enjoyed after meals to aid digestion and relaxation — a timeless example of how simplicity can express depth and authenticity in Japanese tea culture.
ORGANOLEPTIC
The dry leaf of Genmaicha presents a charming blend of deep green sencha leaves and golden-brown roasted rice grains. The contrast of colors reflects its dual nature — freshness and warmth. The aroma is toasty and sweet, with notes of popcorn, caramel, and roasted barley balanced by a gentle vegetal background. When placed in a preheated teapot, the fragrance deepens, releasing a comforting warmth. The rice develops a nutty, slightly honeyed aroma, while the green tea brings a clean, grassy freshness that softens the roasted tones.
The infusion appears golden-green and clear. Its aroma combines roasted rice, soft sweetness, and delicate hints of seaweed and steamed greens. The liquor feels light yet round, evoking both comfort and freshness. The taste is smooth and harmonious — warm and nutty at first, followed by mild vegetal sweetness and a hint of umami. The balance between roasted and green elements creates a pleasant softness with no bitterness. The aftertaste is clean and mellow, leaving a light sweetness and a sense of calm. Genmaicha brings together two essential Japanese flavors - tea and rice - into one balanced, soothing experience that embodies simplicity and comfort.
GASTRONOMY
Genmaicha is one of the most versatile Japanese teas in gastronomy. Its roasted, nutty flavor pairs beautifully with savory and umami-rich dishes such as grilled fish, teriyaki chicken, rice-based meals, or vegetable tempura. It also complements mild cheeses, mushroom dishes, and light soups, where its warmth enhances earthy tones. Served slightly cooled, it balances well with sushi or sashimi, cleansing the palate between bites. For desserts, Genmaicha pairs elegantly with caramel pastries, nut-based sweets, or dark chocolate, where its roasted aroma provides a subtle contrast to sweetness. Its calm and cozy profile also makes it ideal as a tea served during or after meals, adding depth and comfort to any dining experience.
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