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Genmaicha is a popular Japanese tea made by combining Sencha green tea with roasted rice. It has a slightly herbaceous and nutty flavor and is sometimes served with Macha. Legend says it was invented by accident. It should be brewed at a lower temperature and is often served between courses or after meals.
Genmaicha is a very popular type of tea in Japan, made by combining Sencha green tea with roasted rice. Because rice sometimes forms into popcorn like shapes, Genmaicha is sometimes known as popcorn tea. In some areas, this Japanese tea is served with Macha, a type of powdered green tea, to enhance the flavor of the green tea. Genmaicha’s slightly herbaceous and slightly nutty flavor has long been popular in Japan, and consumers in other nations also enjoy this roasted rice tea.
In Japanese, “Genmaicha” literally means brown rice tea, as “cha” means tea and “genmai” refers to brown, unpeeled rice. Roasted brown rice has a richer, nuttier flavor than hulled grains. Sencha tea is more strongly flavored than some other types of green tea, harvested in the spring and steamed immediately after harvesting and then dried in hot air before being pan-roasted. Sencha leaves are tightly rolled and have a slightly sweet and sour taste that pairs well with toasted rice.
A legend about Genmaicha says that tea was invented by accident when a samurai’s servant dropped rice into his master’s tea. Enraged by the contamination, the samurai killed the servant but drank the tea nonetheless, and was delighted by the unusual taste. The tea likely has its origins in frugal Japanese housewives, who may have added toasted rice to their tea supplies to lengthen them, as rice is much cheaper than green tea.
Like other green teas, Genmaicha will be damaged if it is brewed with boiling water. The tea should be steeped in temperatures between 180-190 degrees Fahrenheit (82-88 degrees Celsius) for 3-5 minutes. A lower brewing temperature will produce a more rice-like flavor, while a higher temperature brings out more green tea notes. As the tea rises, it will begin to turn a rich amber color and fill the air with the fresh, leafy scent of green tea, combined with earthier undertones of brown rice. About two grams of Genmaicha should be used for each eight-ounce cup.
Genmaicha has a slightly sweet and palate cleansing taste. For this reason, tea is often served between courses or after meals. While Gemaicha was originally popular only in rural Japan, the tea also captured the imagination of city dwellers and can be found on the menu of most gardens and restaurants. Genmaicha can also be found free-form in many tea shops and grocery stores.
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