Small is Beautiful

Crafted in small-batches by traditional artisans

Garden Fresh

Vacuum sealed at source for total freshness

Delivering Perfection

Shipped in protective oxygen-free packaging

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

Kagoshima Genmaicha

Regular price
Sale price
Regular price
Sold out
Unit price
Shipping calculated at checkout.
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.

Based on 8 reviews Write a review


Green Tea


Second flush

Taste Profile

Ripe melon, buttery popcorn,
pistachios and minerals


Kagoshima, Japan

Food Pairing

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

Multi award winning

Obal 2021 award x 2
World Packaging awards 2021

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.


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

    Summer grass, roasted peanuts, fresh seaweed

    Delicate jade-green
  • TASTE:

    Hot buttered popcorn, cut grass, pickled melon



  • 2 TPS

  • 100ºC

  • 3-5 MINS


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.