Steep time
1–3 min
Recommended
Steeps
2
Recommended
Water temp
90°C
Adjust to taste
Leaf ratio
2g / 100ml
300 ml Recommended
Oxidation
—
Caffeine
Medium
Highlighted notes
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Overview
Best pick • solid green choice from Rishou-en, Kyoto Prefecture, Japan
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This flavourful genmaicha is mixed with first flush sencha and kabusecha stems from Uji and Hokkaido brown rice. This tea has a light yellowish / green colour, a lightly burnt rice aroma, roasted rice sweet flavour and a toasted, nutty finish. Packaging options explained Description Cultivar: Yabukita Region: Rishou-en, Kyoto Prefecture 100 g To make hot tea Tea: 6 g or 1 tbsp Water: 300 mL at 90 °C Steep: 40-60 sec. To make cold brewed tea Tea: 10 g or 1.5 tbsp Water: 500 mL (2 cups) at room temperature Steep: 2-6 hours in the fridge