ASADORI Genmaicha pouch, Japanese green tea with roasted rice

GREEN TEA WITH ROASTED RICE

Genmaicha

This genmaicha combines the fresh vegetal character of Japanese green tea with the comforting notes of roasted rice. In the cup, toasted cereal aromas meet those of the tea, offering a discovery that brings together familiar and new flavours. Made from the Yabukita and Okumidori cultivars, it is produced by Jokoen Tea Farm in Wazuka, Kyoto Prefecture.

Producteur
Jokoen Tea Farm
Mode de culture
No chemical fertilisers
Harvest
Spring 2026
Weight
€7,50 50 grams · Taxes incluses

Understanding the tea

What is genmaicha?

Genmaicha combines Japanese green tea, such as bancha or sencha, with roasted rice. The vegetal freshness of the tea meets toasted notes reminiscent of puffed cereals. This balance of leaves and rice offers another way to discover Japanese tea. The proportions and the tea used influence its character in the cup.

Brewing

Brewed well,
enjoyed more.

Japanese tea is usually brewed in small amounts, over several infusions with the same leaves.

When an infusion is ready, empty the teapot completely into the cups or a jug each time. The leaves no longer sit in water and are ready for the next infusion.

How to brew

Genmaicha

ROASTED RICE GREEN TEA

Water
80 to 90 °C
Time
~60 sec
Dosage
~5 gfor 100 ml

Keep the ratio: ~10 g for 200 ml · ~15 g for 300 ml

And then

Subsequent infusions

Keep the leaves from the previous infusion. Water around 90 °C, shorter steep.

~90 °C20 to 30 sec

Use soft water

Low-mineral water, spring or filtered, preserves the finesse of the aromas. Hard water flattens the umami and sharpens the astringency.

Storing your tea

Keep your tea in an airtight container, away from light, strong odours and moisture.

The cultivar

Yabukita and Okumidori.

A blend of two cultivars

This genmaicha combines roasted rice with a tea made from two cultivars, meaning two varieties of tea plant: Yabukita and Okumidori.

Yabukita is the most widely grown variety of tea plant in Japan, used to produce many teas with different characters.

Okumidori is a late-budding cultivar whose profile is often described as sweet and rounded.

Together in this genmaicha, they complement the inviting, toasted notes of roasted rice.

The producer

Jokoen Tea Farm.

Wazuka, Kyoto

Jokoen Tea Farm
“A moment of respite in the middle of a busy everyday life”

Jokoen (上香園) is a family-run tea farm in Wazuka, Kyoto Prefecture. Today it is led by Fumitoshi Okada, the fifth generation of tea producers, continuing a focus on leaf quality, craftsmanship and consistency in the tea they produce.

Fumitoshi Okada describes his approach this way: “I make tea every day in the hope of offering a moment of respite in the middle of a busy everyday life, even if only for a brief instant.” The idea of tea finding a place in everyday life closely reflects the attention ASADORI gives to the moment of tasting.

ASADORI has selected four teas from Jokoen for its selection: Gyokuro, Hojicha, Kukicha and Genmaicha.

In 2021, Jokoen received a silver medal for its Tokujo Hojicha and a bronze medal for its Hoji Genmaicha at the Japanese Tea Selection Paris competition.

Wazuka

The origin

Wazuka.

Wazuka, Kyoto Prefecture, Japan

Wazuka lies in the south of Kyoto Prefecture, Japan. It is an important area for the production of Uji tea, whose origin extends beyond the city of Uji.

On its hills, cultivars, growing methods and leaf processing give rise to teas with varied characters. This is where ASADORI chose the teas for its first selection.

Récolte
Spring 2026

To compare

Other characters.

Sencha

SENCHA

€10,00

SUN-GROWN GREEN TEA

Vegetal · Balanced · Fresh
ASADORI Gyokuro pouch, shade-grown Japanese green tea

GYOKURO

€19,90

SHADE-GROWN GREEN TEA

Deep · Umami · Sweet
ASADORI Hojicha pouch, roasted Japanese green tea

HOJICHA

€6,90

ROASTED GREEN TEA

Roasted · Warm · Smooth