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Genmaicha

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Snap, crackle, popcorn tea!

Popcorn lovers listen up - this nutty Japanese 'popcorn' green tea is quite a concoction.

When Japanese farmers first tried the trick of adding toasted rice to their tea, they soon realised that the springlike taste of steamed green tea was a surprisingly good match for crispy, roasted flavours. Popped pieces of toasted rice give the appearance of popcorn, and Genmaicha tends to be a hit with anyone fond of the slightly savoury taste the Japanese call 'umami'. We'd recommend trying our Genmaicha with a handful of toasted pumpkin and sunflower seeds - ideal as a flavoursome energy boost.

As with all green tea, Genmaicha is packed full of antioxidants, prompting claims of health benefits ranging from weight loss to enhanced immunity. Then again, it's a tea with a real sense of fun.

  • Tea Type

    Green Tea

  • Origin

    Japan

  • Taste Profile

    Sweet, Nutty

  • Tastes like

    Fresh, sweet and nutty

  • Food pairing

    Genmaicha is delicious with stir fry

  • When to drink

    Film nights and Tokyo twilights

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

Reviews
* * * * * (2)

2 Reviews

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* * * * * Unusual yet great tea! by Chriss Alsop on 10th February 2016

Smooth, slightly creamy and oh, so refreshing. Whoever came up with the idea for this tea deserves a medal of some sort! And as an added bonus, the smell of the tea reminds me of a good movie with a bag of popcorn!

* * * * * Ecstatic this this is back! by Fiona on 24th October 2015

I am so pleased the 'Rice Krispie Tea' is back. If you love milk oolong then you will love this. It has a soft light flavour with a tiny hint of sweetness and is a tea equally as wonderful when cold.

Origin

Japan

The Chinese first brought tea to Japan during the Song Dynasty (960-1279) and Japanese tea drinking has since been raised to a fine art, known as chadō or ‘the way of tea’. While the Chinese went on to develop six distinct tea classes and thousands of different varieties, the Japanese kept firm to the original process of steaming the leaves to create green tea. This concentration on one particular method has created a truly unique style of tea, characterised by a lush green leaves with a buttery vegetal flavour. First brewed by monks as an aid to mediation, today these highly valued teas play an important social and spiritual role in Japanese culture.

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