Genmaicha

A highly fragrant genmaicha crafted using traditional methods passed down since the early Showa period.

Toasty

Aromatic

¥ 4,200 Tax included

Net weight

100g

Shipping & Delivery

Ships within 5–7 days of your order | DHL / Japan Post

Customs: duties and import taxes are paid by the customer on delivery.

Tracking: we'll send you a tracking number.

Returns: within 7 days of arrival, unopened and unused only

OUR TEA STORY

Genmaicha Since 1937

Yuyadani in Ujitawara is the birthplace of sencha, where Nagatani Soen created the Aosei sencha method. In 1937, Takata Kunitaro of Yuyadani became the first in Japan to register genmaicha as a product, under the name “genmai-cha.”

This tea is made with zairai sencha from our own fields. Takata-en in Yuyadani finishes it into genmaicha using the same method as in those days. Our sencha is grown without pesticides or fertilizers. We hope you enjoy the strong aroma of zairai tea together with the toasty fragrance of roasted brown rice.

Fertilizer None used

Pesticides None used

HOW TO BREW

Hot water, and short.
The toastiness of the rice only comes out at high temperature.

InfusionLeaves: 5g	Temperature	Water	Leaves	Time	Tasting Notes
1st infusion	95℃	180ml	5g	30 sec	Toasted rice takes the lead
2nd infusion	100℃	180ml	—	20 sec	Light, with a brisk finish

Water amounts are per infusion. "—" means the same leaves are used as in the first infusion. Temperatures and times are guidelines, so adjust them to your taste.

Toasty and clean

Cooler water brings out no toastiness. Do not let the water cool; pour freshly boiled water straight in.

About water

In hard-water regions such as Europe and North America, the aroma can be more difficult to draw out. Lower the water temperature for each infusion by 5°C and extend the steeping time by 30 seconds. Soft water with a hardness below 50mg/L is ideal.