Sourced from Ise Bay in Mie Prefecture, Japan, this Japanese specialty tea is made with premium quality Sencha, roasted rice grains and popcorn. In ancient Japan, tea was a luxury commodity. Therefore, the Japanese mixed roasted rice with Sencha green tea and created the blend that is now known as Genmaicha. Today, Genmaicha is a luxurious delicacy tea with a very distinctive and delicious flavour. The tea has a mild flavour and combines the fresh grassy taste of green tea with the aroma of roasted rice. The combination of elements creates a beautifully balanced tea that plays with your senses of taste, smell and sight. Tea brewing guidance - Use ca 200ml of water per 2-3g of tea. Boil water to 80℃. Steep for 2 minutes. Tea region - Ise Bay, Mie Prefecture, Japan.
The Tea Experience A truly sensational cup of tea is a treat for all the senses. Aroma, colour and flavour all play an important role in creating the perfect tea experience. The tea aroma - The tea colour - The brewed tea imparts a transparent, pale spring-yellow colour. The tea flavour - The tea imparts a mild and refreshing flavour with nutty notes and a toasty undertone. The tea ingredients - Japanese green tea, roasted rice and popcorn. Health benefits - Genmaicha is known for its various health benefits such as increasing metabolism and reducing cholesterol. The tea is rich in the polyphenols ‘catechin’ and ‘gallic acid’. It also includes other antioxidants such as ‘carotenoids’ and ‘ascorbic acid’.
Information for tea connoisseurs Today, Japanese Genmaicha green tea is consumed in the Western world as a delicacy with an interesting a complex flavour profile. However, in ancient Japan, Genmaicha was actually a peasant’s tea. While the roasted rice and popcorn impart a very beautiful and distinctive flavour to the brewed tea, the original purpose of adding rice was not a culinary innovation but, simply, an attempted to make the green tea last longer. This is why, in Japan, Genmaicha is known as ‘The People’s Tea’. Genmaicha was also consumed by Buddhist during periods of fasting and by those who did not have regular access to food.
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