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“Found this in bulk at my local co-op. They have quite a few different bulk teas, and whilst the bulk containers are clear, they’re small and don’t have too much tea in them at a time. In fact,...” Read full tasting note
“My go-to Genmaicha. I may drink this tea more than any other tea at the time of this tasting note. This has been my choice of Genmaicha for about two years. I can acquire it easily through a local...” Read full tasting note
“So after a pretty uncomfortable experience with my first cup, I read some brewing tips from some book I found in a Teavana store. It said to use 1 3/4 tsp. of tea for every 8 oz, and steep for one...” Read full tasting note
“Purchased in the bulk section of my coop. Pretty good for the price. The tea seems to be made with a lower grade bancha, with a good amount of stems and dust. However, a higher grade tea would...” Read full tasting note
A blend of bancha tea and toasted rice, this tea was originally created by Japanese farmers unable to afford regular bancha. It’s a wholesome and delicious tea with a pleasantly sweet toasted aroma and nutty flavor.
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Found this in bulk at my local co-op. They have quite a few different bulk teas, and whilst the bulk containers are clear, they’re small and don’t have too much tea in them at a time. In fact, there wasn’t much of this left at all, and a saleswoman kindly let me get mine from the bag that they use to refill (which was the silver, sealed bag that it had been shipped in).
This has a definite toasted rice taste to it, but there’s also a slight buttery taste underneath that, and a yeasty edge that reminds me of baking bread. It’s thick and slightly savory, as well. Something about it reminds me of Korean food, but I’m not sure how or why that is.
My go-to Genmaicha. I may drink this tea more than any other tea at the time of this tasting note. This has been my choice of Genmaicha for about two years. I can acquire it easily through a local organic food market, it’s cheap, it’s nutty, it has a good balance of flavors for Genmaicha.
It probably won’t knock your socks off, but for me at least, it is a tea that I keep going back to and can drink all day without growing sick of it.
So after a pretty uncomfortable experience with my first cup, I read some brewing tips from some book I found in a Teavana store. It said to use 1 3/4 tsp. of tea for every 8 oz, and steep for one minute at 205 degrees. I approached this advise with caution, because it didn’t seem like MORE tea would solve the earlier problem of the tea punching me in the face with the burnt-rice nutty taste on my first sip. The temperature also seemed a bit high for green tea.
HOWEVER
I tried it, and steeping it this way made a drastic improvement. The rice-taste, while still present, is much more subtle and blends well with the bancha to create a pleasant, smooth cup.
Kudos to that book.
Purchased in the bulk section of my coop. Pretty good for the price. The tea seems to be made with a lower grade bancha, with a good amount of stems and dust. However, a higher grade tea would probably taste about the same, because it is overwhelmed with the rice. Tea has a strong taste of popcorn (microwaved popcorn?).
