What temperature should water be for genmaicha?

176–185°F (80–85°C). That's slightly hotter than for most green teas, because the toasted rice benefits from it, but still below boiling.

How long should you steep genmaicha?

1 to 3 minutes. Start around 2 minutes and taste. In a small kyusu with more leaf, 30–60 seconds is enough.

Does genmaicha have caffeine?

Yes, but less than most green teas, because part of every scoop is rice. A cup usually has about 10–25 mg.

What is genmaicha made of?

Japanese green tea, usually bancha or sencha, mixed with roughly equal parts toasted brown rice. Some versions are also dusted with matcha.

Why is genmaicha called popcorn tea?

Some of the rice grains pop while they're being toasted, and the puffed white kernels look like tiny pieces of popcorn.

Can you eat the rice in genmaicha?

It won't hurt you, but after steeping it's soft and bland. Most people leave it in the strainer.

How to Brew Genmaicha

Steep time: 1m – 3m
Water temperature: 80°C – 85°C

About Genmaicha

Genmaicha is Japanese green tea, usually bancha or sencha, mixed with toasted and puffed brown rice. It's sometimes called popcorn tea, because a few grains of rice pop during toasting and look like tiny pieces of popcorn. It's said to have started as a way to stretch expensive tea with rice, and it's now one of the most popular everyday teas in Japan.

What it tastes like

Toasty and nutty, like roasted grain or popcorn, over a mild, grassy green tea. It's savory, gently sweet, and low in bitterness, and the liquor is a pale yellow-green.

Step by step

Measure your tea Use about one teaspoon of Genmaicha leaves per 8 oz cup.
Heat the water Bring fresh water to 80°C – 85°C. Water that is too hot will scorch the leaves.
Steep Pour the water over the leaves and steep for 1m – 3m. Start at the shorter time and taste as you go.
Strain and serve Remove the leaves as soon as the steep is done so the tea does not turn bitter.

Brewing tips

Matcha-iri genmaicha has matcha powder dusted over it. It brews a brighter green cup with more body.
Genmaicha is very forgiving. It's a good green tea for people who find other greens bitter or grassy.
It's a common choice with meals, especially with sushi and other simple Japanese dishes.

Timer

Genmaicha steeps for 1m – 3m — start the clock as you pour.

Genmaicha

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Other ways to brew Genmaicha

In a mug or teapot

Use one heaping teaspoon (2–3 g) per 8 oz (240 ml) cup and water at 176–185°F (80–85°C). Steep 1–3 minutes. The rice can take slightly hotter water than plain green tea, but boiling water still brings out bitterness from the leaves.

In a kyusu

Use about 5 g in 6 oz (180 ml) of water at around 185°F (85°C) and steep 30–60 seconds. Pour out every drop so the leaves don't keep steeping.

Iced genmaicha

Brew double strength, about 5 g in 8 oz (240 ml) of water at 185°F (85°C) for 2 minutes, and pour over ice. The toasted rice comes through well cold.

Cold brew

Use about 10 g per 17 oz (500 ml) of cold water and refrigerate for 4–6 hours. Cold-brewed genmaicha is light, nutty, and sweet.

Can you re-steep Genmaicha?

Yes, once or twice. The rice gives up most of its flavor in the first steep, so the second cup tastes more of the green tea. Steep it for about 30 seconds with water a little hotter than the first time.

If your Genmaicha doesn't taste right

Bitter? Cool the water a little, to about 176°F (80°C), and keep the steep under 2 minutes. The bitterness comes from the tea leaves, not the rice.
Not enough rice flavor? Use slightly hotter water, up to about 185°F (85°C), and make sure your scoop includes a fair share of rice, which tends to settle at the bottom of the bag.
Tastes stale or flat? Toasted rice loses its aroma fairly quickly once opened. Keep genmaicha airtight and use it within a couple of months.

Ways to drink Genmaicha

Matcha-iri genmaicha

Genmaicha dusted with matcha. Greener, richer, and more vegetal. Brew it at the cooler end, around 176°F (80°C), since the matcha turns bitter faster.

Genmaicha made with sencha

Higher-grade genmaicha uses sencha instead of bancha. It's fresher and greener, and better brewed a little cooler.

Genmaicha latte

Brew a strong concentrate with about 5 g of leaf in 3 oz (90 ml) of hot water for 2 minutes, sweeten, and top with steamed milk. The toasted rice makes it taste a little like cereal milk.