Leaf: green needle, roasted rice
Liquor: pale golden
Palate: vegetal, toasty
Notes: This traditional Japanese green tea is thought to have its origins as a drink of the working classes. Adding toasted rice to the tea as a ‘filler’, would make an expensive luxury that was tea, more affordable. Now it is popular in its own right and is often served in Japanese restaurants.
This Genmaicha originates from Uji in the Kyoto prefecture. Uji is located in the southern end of the main island and is one of, if not the oldest tea growing areas in Japan.
Origin: Uji (Kyoto Prefecture), Japan
Quantity: 4g (1tsp) per cup
Water temp: 80C (do not use boiling water)
Steeping time: 1-2 minutes
Top tips: Japanese teas are especially sensitive to overbrewing and can become bitter if left to brew too long. As with all green teas, make sure the water temperature is no hotter than 80C.