Nutty, warm, almost like rice cooked just past golden. The sencha comes through underneath, soft and clean, never sharp. There's a gentle sweetness that builds across the cup and a quiet umami that lingers after the last sip. Astringency stays low. This is genmaicha designed to harmonise, not to compete with itself. The rice leads, the tea follows, and neither one shouts.
Teafy Genmaicha is a certified organic Japanese green tea made from first flush sencha grown on our family farm in Shizuoka, blended 50/50 by weight with organic brown rice from Kagoshima and Miyazaki that is roasted in small batches until some of the grains pop. 100 g makes about 40 cups, with 10 to 30 mg of caffeine a cup.
The first thing you smell is the toasted rice, nutty and warm, like rice cooked just past golden. The sencha comes through underneath, soft and clean, never sharp, with a gentle sweetness that builds across the cup and a quiet umami after the last sip. Astringency stays low, which is why genmaicha is the tea people who do not like green tea end up liking.
Brew a teaspoon, about 2 g, in 180 ml of water at 80 degrees for one to three minutes, then steep it again. It is forgiving, so it suits a busy kitchen, and it drinks well with food at any time of day. Cold brewed overnight it is clean and almost sweet.
The rice dilutes the leaf, which is why the caffeine is so low, and the rice is roasted across eight progressive levels for even caramelisation rather than one hard roast. Two ingredients, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury. Grown for Teafy, packed in Melbourne.
