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Cultivar: Yabukita

Altitude: 200m

Harvest: Summer

Grade: Magnificent, superior, organically grown

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  • Japan, Kagoshima prefecture

    It is said that on a fateful morning in 15th century Japan a group of samurai was meeting to discuss a war campaign. While a clumsy servant, called Genmai, was pouring the tea, some grains of rice accidentally slipped from his sleeve into his master's cup. Angry at the servant for ruining his tea, the samurai beheaded poor Genmai on the spot, only to sit back down, drink his tea and realise the roasted rice kernels actually added a nice flavour to his cup. Feeling remorseful and to commemorate his late servant, he named the tea "Genmaicha" and a legend was born.
    Genmaicha tea was originally drunk by the poor in Japan starting about 80 years ago, but quickly became popular. Genmaicha can be make with bancha or sencha base. The rice is toasted white rice. The pieces of popped rice that looked like popcorn are called hana and are usually added for decoration.

  • 4 g.

  • 250 ml

  • 80 C

  • 1-2 min.

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  • Ambience

    DRY LEAF: Thin bright green leaves mixed with burst and toasted closed grains of rice releasing an a fragrance of toasted popcorn, fresh vegetal notes and ocean air.
    INFUSED LEAF: Wet leaf & rice is very mushy with strong aroma of popcorn and sea breeze.
    LIQUER: The cup is little cloudy, the colour of golden hay. Mouthfeel is delicate and velvety. Toasted rice, courgettes, bread & almonds are complimenting each other on the tongue. The gentle sweetness of the rice produce a full finish that sooths and calms.

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"Litlle Poetry" by JD