This is a specialty Japanese style green tea that is blended with fire-toasted rice. A good grade Japan sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is not uncommon for rice to ‘pop’ not unlike popcorn, hence the pet name ‘popcorn-tea’.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
Legend has it that during the 1400’s an Important samurai warlord in Hakone on the Izu Peninsula of Honshu Island (the lzu Peninsula is near the Shizuoka area) was having tea in the morning discussing a battle strategy with his patrol leaders A servant by the name of Genamai was serving hot tea to the group. Leaning over to give tea to the warlord. rice that he had surreptitiously taken for a morning snack fell out of his pocket into the steaming hot tea Some popped upon hitting the hot tea. The warlord was incensed, jumped up brandishing his samurai sword he promptly cut of Genamai’s head in one fell swoop He then sat down to continue the meeting. Despite the fact that the tea had been tarnished he drank it anyway. The flavour was very unique and he enjoyed it tremendously. In honor of poor Genamai he pronounced that this rice and tea be served every morning and be called ‘Genmaicha’ (cha being the name of ‘tea’ in Japanese) FYI. After the Fukushima nuclear accident we shifted the source of this tea to Japanese tea gardens in China It was and continues to be the correct food safety precaution.