Farmer’s Reserve Genmaicha | 玄米茶

Brewing Instructions

Hot Brew
Tea / Water Ratio: 4g / 100ml
Temperature: 176°F (80°C)
Steeping Time: 1.5 minutes

Pouring 80°C water into a kyusu naturally lowers the temperature to around 70°C — ideal for bringing out sweetness and umami.

Most genmaicha does well with hotter water and shorter steeps — but this one uses tender, shade-grown leaves. Brew it the way you would a quality green tea.

Learn More

What Is Genmaicha?

Genmaicha (玄米茶) is a traditional Japanese tea made by blending green tea leaves with roasted brown rice. The toasted rice gives the tea a warm, nutty aroma and a naturally sweet, comforting taste — one of the most approachable Japanese teas for newcomers and a daily favourite in Japan.

Originally known as “the people’s tea,” genmaicha was created as a way to make tea more affordable — the rice helped stretch limited tea supplies. Today, it’s one of the most widely enjoyed teas in Japan, loved for its low bitterness and satisfying, toasty character.

What Makes This Genmaicha Different?

Most genmaicha uses second or third flush leaves — later harvests that tend to be sharper and more bitter. This version is made with first flush, shade-grown kabuse leaves from a single farm in Ikumi, Shizuoka. The shading period exceeds 20 days, reaching gyokuro level — Japan’s highest grade of leaf tea.

Leaves like these are normally reserved for premium blending, not genmaicha. The result is a gentler, more refined cup with a hint of oceanic sweetness underneath the toasty rice.

Genmaicha Caffeine Content

Genmaicha generally contains less caffeine than regular sencha because the roasted rice dilutes the tea leaf content per cup. You can expect roughly 20–30 mg of caffeine per serving — about a third of a cup of coffee. This makes genmaicha a good choice for afternoon or evening drinking, or for anyone looking for a lighter caffeine option.

How to Brew Genmaicha

Most genmaicha is brewed with boiling water, but this one is different. Because it uses tender, shade-grown first flush leaves, we recommend 4 g of tea per 100 ml of water at 80°C (176°F), steeped for 1.5 minutes.

Pouring 80°C water into a teapot naturally lowers the temperature to around 70°C — ideal for bringing out sweetness and umami without bitterness. This tea is good for 2–3 steepings.