Close

Nakagawa Seinana Tsukigase Genmaicha

20160911-dsc_0957

Mixing roas­ted rice grains with green tea (gen­maicha) was some­thing his­tor­ic­ally done by poor Japanese people because the rice served as a filler and reduced the price of the tea. Nowadays, all sec­tors of Japanese soci­ety drink gen­maicha. And with good reas­on too — it adds a very pleas­ant nutty fla­vour to green tea. This is Nakagawa Seinana Tsukigase Genmaicha with the green tea leaves come from Tsukigase in Nara, an area well-known for the tea it pro­duces.

20160911-dsc_0954

Steeping one tea bag in 200 ml of 80°C water yields a pale yellow/​green liquor. It’s a beau­ti­ful tea to watch infuse as the pyr­am­id tea bag provides ample space for the tea to steep so the leaves can be seen expand­ing the rice grains float­ing to the top. In fla­vour, there’s an ini­tial pleas­ant veget­al sharp­ness before the roas­ted notes of the rice devel­op in the body to give a very enjoy­able nut­ti­ness to the savoury umami. The ini­tial sharp­ness and the nut­ti­ness linger briefly in the after­taste.

This tin of Nakagawa Seinana Tsukigase Genmaicha con­tained 10 tea bags. The tea ori­gin­ated in Japan and was gif­ted by col­leagues from Nagoya, Japan in 2015.