Genmaicha Green Tea
The Origin Story
In the context of tea, the Japanese word ‘Genmaicha’ – literally translating as ‘brown rice and tea’ – refers to the addition of rice to a green tea base. As a result of this extra ingredient, Genmaicha has historically been regarded as rather a ‘rustic’ tea and quality varies across the market. Taking Genmaicha as the inspiration, and finding great quality and taste as the challenge, we set about sourcing the ‘JING take’ on this tea for something that tasted extraordinary and also celebrated the unique components of Genmaicha.
White popped rice kernels float on toasted brown rice and dark green tea leaves. Where many versions of this tea have as much as 70% rice content, ours is a beautiful balance of 50% rice, 50% tea. The Yabukita cultivar from which the leaves are processed is regarded for its umami flavour and compatibility with Shizuoka soils.
From the fertile, volcanic soils of Japan’s centre for green tea production
We have sourced the highest quality ‘bancha’ from the Abe River Garden along the plains of Shizuoka, Japan: a traditional centre of green tea production with a terroir famed for its fertile, volcanic soils. Picked in the optimum spring period, the tea leaves are steamed to fix a rich, green flavour. ‘Mochi Gome’ rice - a premium rice for Genmaicha – is also steamed and then roasted, which browns the grains and imparts an unforgettable toasted taste when blended with the tea leaves.
Engage Your Senses
White popped rice kernels floating on toasted brown rice and dark green tea leaves.
Warming scents of toasted grains.
In the Cup
A refined yellow-green shade.
Sweet with barley notes and depths of mellow umami.