One of the more popular banchas, genmaicha is a mixture of yanagi and roasted genmai (a variety of brown rice). The genmai is roasted at two different levels: lightly roasted and deeply roasted until the rice grains puff. The result is a unique savory flavor and a strong popcorn-like aroma. The quantity of genmai is purposely kept to a minimum while there is an ample amount of leaves with a light bitterness. This provides a perfect balance between the roasted aroma of the genmai and the refreshing aftertaste of the yanagi.
Genmaicha goes well with meals. It is also a good choice for ochazuke (tea poured over rice accompanied by Japanese pickled vegetables).
*Up to 3 pots can be made using the same tea leaves.
*When brewing a 2nd and 3rd pot of tea, no steeping is required.
just add hot water to the teapot, and serve.
- 1. Place 20 g (4 tbsp.)
in a jar or other container.
- 2. Add 1 liter (1 qt) of chilled water.
- 3. Brew for 1 hour.
- * Brewing overnight in the refrigerator is fine. When desired strength reached, transfer to other container, straining the tea leaves.
- 1.Place 10g (2 tbsp.) in kyusu teapot.
- 2.Add 240 ml of boiling water.
- 3.Brew for 1 min.
- 4.Put lots of ice in the travel flask and pour your tea over it.
