Genmaicha with Matcha Brown Rice Tea

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A young monk asked the wise tea master Lao Cha:

— Sensei, what happens when you blend wonderful, fresh Spring sencha with delicious, aromatic, and nutritious rice? 

— You will get Genmaicha, a tea which is most admired and cherished in Japan. 

— So what will you get when you add matcha to it? After all there is no tea healthier than matcha!

— Obviously you will get Genmaicha with Matcha, silly!


This is a special blend of Genmaicha and stone-milled matcha, the powdered green tea for traditional Japanese tea ceremonies.

Genmaicha is sencha with well-toasted brown rice (genmai). Sencha is rich in tannins and brown rice is rich in Vitamin C, B2, B6, is low in calories and rich in fiber. The rice adds a toasty and slightly nutty taste. The mild flavor of Genmaicha and its low caffeine content make it an ideal after-dinner tea and makes it one of Japan's most popular varieties.

The added matcha, which is a traditional Japanese green tea powder produced by stone-milling a shade-grown green tea called tencha, gives Genmaicha a smooth body and vivid emerald-green color. What makes matcha unique is that when we drink matcha, we consume fresh green tea leaf itself. The tea leaves are full of vitamins and chlorophyll, they enhance L-theanine and other stimulating amino acids responsible for matcha's unique bounty of energy.


Brewing guidelines:

        0.5g per 1oz/30ml 

  175℉ / 80℃ for the first infusion; Keep raising water temperature for subsequent infusions 

 2min for the first infusion; then 30sec; +15 for each subsequent infusion

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