Green Tea - Genmaïcha

Green tea Genmaïcha: the tea of all surprises

As a tea lover, you have certainly tasted many varieties of green teas with various flavours.

What I am offering you today is totally unique and incomparable with the flavours you already know. Genmaicha green tea is a traditional Japanese tea full of surprises. It is composed of green bancha tea and roasted and puffed rice grains.

Bancha is simply the second most drunk tea in Japan after sencha. Its low theine content (or caffeine since it is actually the same molecule) makes it a tea that can be enjoyed at any time of the day, even in the evening for the most sensitive. It will not prevent you from sleeping and will offer you a moment full of charm after the meal.

What are the flavours of Genmaicha green tea?

The flavours of Genmaïcha green tea are surprising to say the least and evolve as you drink it. The sweetness of the bancha tea is counterbalanced by notes of caramel and hazelnut and the presence of those puffed rice grains. At times, one senses slightly spicy notes. This genmaicha green tea is totally inimitable, one would recognize it between thousand.

This tea has a very greedy aspect, round in the mouth, one has almost the impression of drinking and eating at the same time.

Green tea Genmaïcha: from the plantation to the cup

Bancha tea is made from leaves harvested from the same tea tree as Sencha. How is this possible? Quite simply, it is a late harvest, as is the case for some harvests. The harvest of green tea bancha occurs in the fall.

This tea is made from large old leaves that are first steam roasted according to the Japanese method for 30 seconds at 100°. This stops the oxidation process, only black tea is an oxidized tea. When the leaves have gained in flexibility, they are rolled to obtain this fine and long shape. As green bancha tea is a late tea, rolling must be done immediately after roasting in order to facilitate this operation. Older tea leaves contain less water and are therefore less malleable.

When the tea leaves are rolled, they are dried. This stage is quick, lasting only a few minutes. The leaves are placed on racks in a dryer where hot air circulates. They then lose almost all their moisture, the desired level being around 5 to 6%.

Food and tea: David Vanille's pairings

The taste of toasted rice is retained throughout the tasting, making you want to eat it in the morning with a bowl of cereal for a delicious return to childhood.

For an ode to Japan, Genmaïcha green tea can be consumed during a sushi meal, its roasted and vegetal notes are a perfect match with fish, nori seaweed and, of course, rice.

The virtues of Genmaïcha green tea

Genmaïcha green tea made from bancha tea is a very healthy beverage that is primarily appealing because of its low theine content. Some consumers are bothered by this molecule which, for the most fragile, can cause anemia. With this tea, no more fear, you can afford to consume it more often. Moreover, this tea is rich in trace elements and minerals, and in particular in iron.

Drinking Genmaïcha green tea is very good for the digestion. Its tannin content allows for better assimilation of food. It preserves the sensitive stomachs and the intestinal mucous membrane.

Advice for preparing and tasting your Genmaïcha green tea

Infusion temperature: 90°
Infusion time: between 3 minutes and 3 minutes 45
Dosage: 10 g for one litre of water
Ideal moment for tasting: throughout the day and even in the evening after a meal because of its low theine content.