When Japanese green tea is mentioned, “Matcha” often comes to mind first, celebrated for its premium quality and deep tradition in Japanese tea ceremonies, with a well-rounded flavor crafted from carefully ground young tea leaves. “Sencha,” another popular green tea, is known worldwide for its refreshing, easy-to-drink taste. Yet, another remarkable green tea is gaining attention for its distinct profile – “Genmaicha,” notable for its uniquely fragrant roasted rice aroma, unlike any other green tea.
Genmaicha (玄米茶) stands apart for its low caffeine content, making it suitable for people of all ages. It is also highly accessible and affordable, with a straightforward brewing process.
The defining feature of Genmaicha is its captivating aroma, a harmonious blend of green tea leaves and roasted rice. This combination imparts a golden-yellow hue to the tea, a balance between the vibrant green of Sencha and the earthy tones of roasted rice. The rice used is selected from high-quality Japanese varieties, roasted at precise temperatures, and blended with tea leaves at a 1:1 ratio, yielding a subtly sweet, slightly astringent tea that pairs beautifully with food.
The process of roasting the rice requires careful attention, as the rice should not pop excessively like popcorn, which could diminish the tea’s quality. Nutritionally, Genmaicha is rich in antioxidants, known for supporting the immune system, balancing blood pressure, and potentially reducing the risks of cancer and heart disease.
Genmaicha’s origins have various interpretations. Some sources suggest it began before World War II when a Japanese tea merchant mixed leftover roasted rice with green tea. Another story traces its roots to Kyoto, where an inventive tea merchant created this unique blend, giving rise to Genmaicha’s distinctive taste and aroma.
Crafted by mixing roasted brown rice with green tea leaves in equal measure, Genmaicha’s characteristically fragrant aroma offers a pleasant departure from conventional green teas. Despite its simplicity, it has a specific brewing method. Using 100°C water for only 30 seconds preserves the tea’s balance, avoiding excessive bitterness.
For an optimal experience, it’s recommended to brew Genmaicha with water at 80–85°C and to steep for 3–5 minutes to achieve a harmonious flavor profile. A longer steeping time may increase astringency, so careful timing will yield the best results.