country of origin Japan
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Green tea with roasted rice
Traditional speciality made from second flush leaves mixed with roasted rice (genmai) and fresh matcha powder. Dark green liquor with pleasant roasted character.
Genmaicha was originally meant to give pleasure for its combination of green tea aroma and roast rice.
Because green tea of lower grade is used and mixed with roast rice, it contains less caffeine and you may drink more of this tea, similarly to Houjicha.
By drinking Genmaicha you also consume a substance contained in dark rice called GABA: gamma-aminobutyric acid, which relives stress. (Note: This acid is contained in brown unmilled rice – genmai.)
Preparation: Allow 3 teaspoons (15 g) of tea for 1l of boiled water, cooled down to 70°C, steep for 40 seconds. For second infusion, cool the water down to 70°C, steep only for 15 seconds. You can prepare third infusion in a similar way.
The Japanese KEIKO green teas are from the very south of Japan, the Kyusu Island. The main town in the area is Kagoshima, thus we speak of Kagoshima teas. With eight thousands of hectares of tea gardens, this is the second largest production area of Japan. The local very warm climate and high humidity are very good for tea growing. As in other parts of Japan, tea bushes are partially shaded there with special nets called “kabuse” before harvest, for about ten days. The nets only let half of the sun rays through. Growing in half-shade is very close to the conditions in which wild tea plants grew. Shaded tea plants produce more active substances, chlorophyll, vitamins and amino acids in the leaves. The tea is then more aromatic, fresher and less bitter. Ban of chemical fertilizers and pesticides, along with suitable area for tea cultivation and advanced technologies, ensure excellent quality and enjoyment of tea.
Form: Whole leaf
Area: Japan - Kagoshima
Harvest: 2nd Flush
Country of origin: Japan