The aliases of Genmaicha

• The "popcorn tea": because some grains of rice pop during roasting, called in Japan Genmai Hana — the "rice flowers".
• The "people's tea" or "poor man's tea": traditionally consumed by those with more modest means, because rice allowed stretching the reserves of more expensive tea.

Composition and preparation of the rice

Genmaicha, although literally meaning "brown rice tea", does not exclusively use whole brown rice—polished white rice or "mochi" glutinous rice can also be used, and the choice of rice considerably influences the final flavor. The rice is processed by soaking, steaming, and then hot-air puffing to dry it. After that, it is roasted, and depending on the degree of heat, some of the rice will pop. This rice is then associated with tea leaves and stems, often the oldest and least expensive like Bancha, whose earthy notes complement the nutty flavors of the rice.

Perfecting your cup — tips from Chef Arnaud of Apogée Bar

Steeping time is very important: it affects the liquor, the rice grains, and the tea leaves. It is advisable to take your personal preferences into account in your quest for the ideal Genmaicha. If you find it too "full-bodied", opt for a variant that puts more emphasis on the green tea leaves. You can drink Genmaicha prepared with late-season leaves all day long, because it has less caffeine than early green tea—unlike black tea, which is significantly richer in caffeine.

Complete traditional method

1. Heat fresh water to about 80°C.
2. Measure 1 to 2 teaspoons of Genmaicha leaves per cup.
3. Preheat the teapot with a little hot water.
4. Place the Genmaicha leaves in the preheated teapot.
5. Gently pour the 80°C water, without filling to the brim.
6. Cover and let steep for 1 to 2 minutes.
7. Serve—the leaves can be re-steeped one or two more times, slightly extending the time.

• Airtight container: airtight aluminum pouch or metal tin, protecting the tea from air, light, and humidity.
• Protection against light: avoid any direct exposure to the sun, in a dark place.
• Room temperature storage: away from any heat source (stove, radiator).

• Sushi & Sashimi: the reference tea served in Japanese restaurants—it cleanses the palate between two pieces of fatty fish.
• Fatty fish: pairs beautifully with grilled mackerel (saba) or salmon, tempering their richness.
• Fried foods (tempura): the vegetal liveliness of the tea cuts through the fattiness, while the roasted rice notes echo the golden batter of the fritter.
• Yakitori: grilled chicken skewers glazed with soy sauce harmonize with the roasted grain scents of the tea.
• Osenbei: the most traditional pairing in Japan—crunching a salty rice cracker while drinking Genmaicha, both sharing the same base ingredient.
• 70-80% Dark chocolate: for a daring tasting—the bitterness of cocoa contrasts with the umami and cereal roundness of the tea.

We sell this tea in economical packaging that lowers the price per kilo. The price of Genmaicha green tea by the kilo is 67 euros, and you can find it from €8.14 for the 80g pouch (also available in 160g and 480g).