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Kagoshima Genmaicha Green Tea
Kagoshima Genmaicha Green Tea
Kagoshima Genmaicha Green Tea
Kagoshima Genmaicha Green Tea

Kagoshima Genmaicha

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A delicate green tea with popcorn flavours

There are many versions of roasted rice tea, but this organic example from southwest Japan really impressed us. We love its balance of fruity, minerally green tea and toasted nut / buttered popcorn flavours.

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TEA TYPE

Green Tea

Season

Second flush

Taste Profile

Ripe melon, buttery popcorn,
pistachios and minerals

Origin

Kagoshima, Japan

Food Pairing

Sushi, tempura vegetables,
fish'n'chips, breakfasts

Kagoshima Genmaicha, Japan

While China has a long history of scented teas, in Japan things tend to be more straightforward. One exception is Genmaicha, a 50/50 blend of green tea and roasted rice. While it's regarded as a delicacy today, Genmaicha's origins are fairly humble. Tea was expensive in ancient Japan, so poorer people would bulk their stock with rice to make it last longer. While we tried many examples, we were particularly impressed with this organic blend from Kyūshū. The green tea is from Kirishima, offering melon and mineral-like notes. This is blended with nutty, popcorn-like toasted rice from nearby Fujieda, giving the finished tea a uniquely satisfying balance of flavours.

Kyūshū is the most southwesterly of Japan's main islands. Characterised by its southern volcanic peaks, lush plains and pristine Pacific coastline, it's a stunning region. In the south of Kyūshū lies Kagoshima prefecture, centred around a deep bay and the active volcano Sakurajima. And within Kagoshima is Kirishima, where, on the mist-shrouded mountainside, some of the region's finest green teas are produced. Blessed by its subtropical warmth, mineral-rich earth and cool nighttime temperatures, Kirishima teas are famed for their complex flavours and aromas.

  • LEAF APPEARANCE:

    Emerald-green needles with puffed and popped brown rice
  • AROMA:

    Summer grass, roasted peanuts, fresh seaweed
  • LIQUOR:

    Delicate jade-green
  • TASTE:

    Hot buttered popcorn, cut grass, pickled melon

THE ART OF PREPARATION

KAGOSHIMA GENMAICHA GREEN TEA

  • 2 TPS

  • 100ºC

  • 3-5 MINS

  • ONE STEEP

This is our recommended brewing guide, but by all means adjust to your own taste.

  1. Warm your teapot and cups with boiling water.
  2. Discard the water and add two level teaspoons of tea to your pot.
  3. Add 250ml / 9oz water (i.e. one teacup or small mug) at 90°C / 194°F. If you don't have a thermometer, let the boiled kettle sit for four minutes.
  4. Place the lid on the pot and steep for three minutes. Stir, then strain the tea into your cup.
  5. To re-steep the leaves, repeat steps 3–5.
Makes one cup. For more, add an extra teaspoon per person and multiply the amount of water accordingly.
Always use freshly-drawn and, where possible, filtered water.
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