Genmaicha is a Japanese green tea blended with roasted brown rice, celebrated for its warm, toasty aroma and mellow, slightly sweet flavor. The name literally means “brown-rice tea,” a nod to the simple ingredients that define it.
What began as a way for common households to stretch expensive tea leaves has evolved into a beloved specialty with a balanced profile that pairs the vegetal freshness of sencha with the comforting scent of popcorn-like grains.
The roots of Genmaicha reach back to early 20th-century Japan, when frugal tea merchants began blending sencha with roasted rice to create an affordable daily beverage. Over time, the practice spread across major tea-growing regions, especially Shizuoka and Uji (Kyoto), where rich volcanic soils and temperate climates give the green tea base its clean, grassy character.
Because roasted rice makes up a significant portion of the blend, Genmaicha generally contains less caffeine than standard sencha—typically around 10–20 mg per 8 oz cup. That’s roughly one-third of the caffeine in a similar serving of coffee, making it a gentle option for people sensitive to stimulants.
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Yabukita and Okumidori.
Typically 100–400 m in coastal or foothill gardens.
First flush (ichibancha) in late April to May; some blends use later flushes for a rounder profile.
