A traditional Japanese favorite. Also known as Brown Rice Tea, Genmaicha is blend of Sencha - steamed green tea - and two varietals of rice. One kind of rice develops a golden color and toasted flavor, while the second varietal of rice used, known as Mochi-Gome, pops into white kernels. The fresh vegetal flavor of the green tea is carefully balanced with the toasted, nutty flavor of the rice. Green tea is known to contain high amounts of antioxidants that promote a healthy lifestyle. Low in caffeine.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
160°F (71°C)	Best with Spring water	1	2-3	2-3

Japanese green teas have by far the most delicate, sensitive leaves and are some of the most challenging (and rewarding) teas to brew. However, larger leaf Bancha as well as roasted teas like Houjicha and Kukicha can use slightly higher temperature water and longer steeping times. We recommend using water at 150 to 170 F and steeping one teaspoon of leaf per 8 ounce cup for 2 to 3 minutes. This method provides 2 to 3 satisfying infusions.

Japanese green teas can be enjoyed in a variety of brewing styles but are traditionally steeped in a Kyusu (a small, side-handle pot).