HOSHINO Matcha Iri gENMAICHA

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Background tea information:
Genmaicha (roasted brown rice tea) usually consists of two ingredients; genmai (roasted brown rice), and steamed Japanese green tea. With first harvest tea there should be a more delicate umami flavour, and with later harvest tea there will be a less delicate flavour with more astringency. Genmaicha became popular in the olden days when tea was very expensive and rice was very cheap, so poorer people mixed rice in with the tea to make it last longer. Nowadays good quality tea can be sourced for reasonable prices, but the popularity of genmaicha remains. It is particularly comforting during the winter time with a very satisfying aroma of the roasted brown rice.

Notes about this particular tea:
This genmaicha composes of three ingredients - sencha, genmai, and matcha. All three ingredients (even the rice!) are grown in the small village of Hoshinomura, in Yame City, Fukuoka prefecture. The sencha provides the base of the flavour which is gentle and mellow in umami, with a delicate sweetness. The roasted brown rice contribute the signature comforting ricey aroma and flavour, as well as some additional gentle sweetness. The matcha gives an almost neon green colour to the tea - especially when brewed using the kyuurei method as detailed below - and rounds out the flavour with a slight nutty umami that is not overpowering. Altogether we find that Yamaguchi san has executed a very delicate balance of sweetness, umami, and rice notes, that we are proud to offer.

Please experiment when brewing this tea to find your personal preference. Good starting points are listed below:

Hot brewing guide:
Genmaicha 6 grams
Water 180ml
First infusion 75°C for 45sec
Second infusion 80°C for 30sec
Third infusion 80°C for 90sec

To pour over ice:
Genmaicha 8 grams
Water 150ml
One infusion only 75°C for 3mins
Pour over lots of ice

Cold brewing guide:
Genmaicha 5 grams
Water 330ml for 12-16 hours
As the genmai will become very soggy after a prolonged brewing, it is recommended to use teabags for cold brew genmaicha, but it is not required. Spring or filtered water is recommended (specifically we look for a TDS of 30-80 - if you’re in the north of england tap water should be fine, and if you’re in the south you are probably familiar with water filters already). Simply pour the tea leaves on water and keep in the fridge overnight, or for 6-12 hours. Avoid vigorous handling/shaking. We use an ice and water mixture so that the brewing temperature is around 6 degrees celcius from start to finish, but forgoing the ice is absolutely okay. The duration of the brew can be experimented with to find your personal preference and when you are happy with the flavour, strain and dispose of the leaves. Consume within 24 hours.

Storage:
Store in a cold environment (6-10°C) and avoid exposure to light, air, heat, moisture and strong smells - these will degrade your tea. Best consumed within 2 months from when it is first opened.