This is a very popular style of green tea in Japan. Grown in the Victorian Alpine region, our Genmaicha is made using a blend of sencha green tea (from Japanese cultivar) and roasted rice grains. The roasted rice grains impart a savoury yet nutty taste, while the sencha brings umami and sweetness to the cup.
This tea is perfect alongside Chinese or Japanese fare and makes the perfect appetiser.
Tea Type: Green
Tea Origin: Japanese tea cultivar grown in Victoria, Australia
Intensity/mouthfeel: heavy intensity, thick mouthfeel
Aroma: popcorn, marine, butter
Taste: nut, umami, sweet, grass, butter, popcorn
Pairings: Japanese food, seaweed, green vegetables, soy sauce, mushroom
Leaf: 1.5 rounded teaspoon
Water: 1 cup (250ml)
Time: 1 minute
Infusions: may be re-steeped
This Japanese cultivar tea is grown around the Victorian Alps, close to the processing factory in Wangaratta. When it is time to harvest, machine harvesters are used to take just the new growth from the top of the plant, achieving 3-4 harvests per season.
Once the tea has arrived at the factory, the fresh leaf is assessed for a number of qualities, and tested for any contamination.
The tea is then steamed to prevent the leaves from oxidising, and to maintain the characteristic fresh leaf colour.
The rolling and drying process is the most time consuming part of the process (aside from the growing of course!) because of the moisture retained within the green tea leaf itself. A variety of machines mimick the hand motions of rolling and pressing the tea, some while applying heat to consistently dry the tea. The finishing component of this process, completed in the final roller, is performed to achieve the straight, pointy polished look of the leaves which completes the sencha image.
Tea has been grown in the Victorian Alps region since 2001.