Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. A significant downside to brown rice is that it has higher levels of phytic acid, an anti-nutrient that, while having antioxidant properties, also prevents the absorption of nutrients. Finally, genmaicha tends to be a tea that is very forgiving to both the producer, as well as the person preparing it. It is difficult to prepare a bad genmaicha tea, so when you find it at a cafe or a coffee shop, it can sometimes be the safest bet. Even some cheaper genmaicha teas still have a pleasant rice flavor to them. Genmaicha green tea with roasted brown rice benefits from being high in minerals such as potassium, calcium, and magnesium. The addition of roasted brown rice in genmaicha tea also adds to its mineral content. Brown rice is a good source of minerals such as magnesium, potassium, and zinc. Additionally, genmaicha tea also contains small amounts of vitamin B, vitamin C, and carotenoids. How genmaicha benefits from minerals and nutrients

Sourced from Ise Bay in Mie Prefecture, our No. 52 Supreme Genmaicha tea is an award-winning luxury loose leaf made with premium-quality sencha and roasted rice grains. An authentic Japanese loose-leaf tea, it has a mellow character that makes it approachable pre-breakfast or ideal as a soothing afternoon infusion. Do you know what are the teas with lowest caffeine in Japan? Find out the answer in our article 👉 Lowest Caffeine Tea: from Lowest to Highest. Genmai To prepare the rice for roasting, it is first soaked and then later steamed. Later the rice has to be dried, and the main way to do this is to blow hot air underneath it. Finally, the rice is ready to be roasted and depending on the heat, some of these grains of rice can pop just like popcorn. The rice is then cooled and added to the tea leaves. Use it within a few months: Like all tea, genmaicha will begin to lose its flavor and aroma over time. For the best taste, try to use your genmaicha within a few months of purchasing it. If you have a large quantity of tea, consider dividing it into smaller portions and storing them separately.When it comes to preparing genmaicha, it can be quite simple. The tea is less sensitive to temperature and brewing time, and it can produce a lot of flavor even if you don’t get the brewing right. Originally, the rice was added as a cheaper filler to reduce the cost of the tea. It was meant for poor people and the cheapest type of green tea, bancha, was used to further keep costs down.

Genmaicha has a distinctive flavor profile that pairs well with a variety of foods and desserts. Here are a few suggestions for dishes that can complement the nutty, savory taste of genmaicha:For white rice users, the process starts with soaking the rice and continues with steaming and drying, usually with hot air. Once dried, it’s ready for roasting. The rice is roasted, with some grains popping, until it reaches the dark brown stage. The roasted rice has to cool first before being mixed with already-processed green tea leaves. There's no need to travel to the tea houses of Tokyo in search of genmaicha if you have a craving for this beverage. It's actually possible to make this drink at home using your own ingredients. Are you wondering how to brew genmaicha tea at home in just a few minutes? Here's a step-by-step look at one of the simplest methods for making this treat in very little time: