Genmai Cha
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Overview
Genmai cha is a Japanese green tea (usually bancha or low-grade sencha) with roasted brown rice kernels.
Historical Context of Genmai Cha
Origins
In a time when tea leaf was more of a luxury commodity, roasted rice kernels were added to green tea leaf so that a smaller quantity of tea could be made to last longer.
Modern Era
Because of its enjoyable characteristics, genmai cha is used today even by people who can afford more costly tea.
Characteristics
Appearance
The raw leaf tends to be a dark green tea such as a sencha. The rice kernels are a light to medium brown, and some tend to have popped like popcorn during processing.
After steeping, the tea liquor can range from bright yellow to amber or yellow-green.
Flavor
The flavor can vary somewhat depending on the tea leaf used.
Commonly, a slight astringency can be noted. The roasted rice flavor is noticeable but usually not overpowering.
Brewing
Padre's Modified Sencha Brew
Genmai cha can be brewed somewhat like a Sencha with very little modification:
Preheat a vessel such as a kyūsu or IngenuiTEA with hot, but not boiling, water. Vessels of this type incorporate a fine-meshed strainer or infuser, which can catch many of the smaller particles in this tea.
One rounded English teaspoon (the metal utensil, as opposed to the measuring spoon) to 4 ounces (about 118 ml) of water no hotter than 180*F (82*C) for no longer than 1.5 minutes.
This should produce a mild, well-balanced brew in which none of the major attributes overpower the others.
