What Is Genmai Cha with Matcha, and How To Brew It

Genmai cha is roasted/toasted brown rice kernels and bancha green tea. The bancha has a less refined flavor than some of the more exotic Japanese green teas and mixes well with the nutty, aromatic qualities of the cooked rice.

In the rice cooking process, some kernels pop, leading to the nickname "popcorn tea" used by nobody I know personally but seen in marketing propaganda.

The matcha green tea powder adds more essential green tea characteristics to balance out the rice notes, which some people don't like as much in traditional genmai.

It's inexpensive, easy to brew, forgiving of mistakes in the brewing process in comparison with some other, more esoteric Japanese green teas.

Brew at 175° F in 6-8 oz. of water for a minute and a half, up to 2 minutes in a pre-heated kyuusu (or kyusu, if you prefer) with the lid off.

Mighty Leaf Kyoto Rice

Genmai cha is a Japanese green tea with roasted rice kernels (some of which pop like popcorn during the process) historically said to have been an innovation of people who could not afford the luxury of costly tea without introducing rice as a filler.

Some modern people, myself included, drink genmai cha not for economic reasons, but because we enjoy the aroma, color, flavor, and (for some people) reduced caffeine it offers. I have not verified that it is less caffeinated in any scientific way, but it makes sufficient sense for me not to question it.

Kyoto Rice is Mighty Leaf's branding of this traditional infusion. I have enjoyed a few cups now, brewed in the neighborhood of 170° F for 2.5 minutes or so, and find it quite satisfying.

When I enjoy genmai cha (which I have done for years now), I look for certain signature traits. The aroma should be pleasant and inviting. The infusion should be an insanely bright yellow. It should settle in my stomach in a warm, soothing way. The texture should be like a liquid interpretation of satin.

Kyoto Rice meets all these standards. But the sample I received did not seem to contain any dust or other tiny particles that can soil an otherwise good cup of genmai cha. I hope this is the case for all of their Kyoto Rice, because when a vendor sends me dusty genmai, it consistently produces an inferior cup of tea.

Although I prefer to prepare cups of no more than 4 oz. of most teas, a good genmai cha is one you can make by the cup or mug full and enjoy with a meal or snack.

Like most genmai cha I've enjoyed, Kyoto Rice was good for a second infusion. I don't generally go for a third with this type, because I find that after the combined infusion time of a few cups, diminishing returns may be noted. But this is something of a casual observation, and I encourage you to find your own happy place with this fine and versatile beverage.