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 Location:  Home » Gift Baskets » Genmaicha » Genmaicha (Japanese Roasted Brown Rice Tea). Gourmet Loose Tea. Net Wt: 2 oz. (Makes 25 Cups)January 8, 2009  
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Genmaicha (Japanese Roasted Brown Rice Tea). Gourmet Loose Tea. Net Wt: 2 oz. (Makes 25 Cups)
Genmaicha (Japanese Roasted Brown Rice Tea). Gourmet Loose Tea. Net Wt: 2 oz. (Makes 25 Cups)
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Buy New: $3.99
Sales Rank: 17447
Category: Gourmet

Publisher: Malden Tea
Studio: Malden Tea
Brand: Malden Tea
Label: Malden Tea
Media: Misc.
Shipping Weight (lbs): 0.1

ASIN: B001G2OX5Y

Availability: Usually ships in 1-2 business days

Features:
  • Light brownish yellow infusion with toasty flavor, tending sweet.
  • Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice.
  • Fresh vegetative green tea is imparted but also tempered with the bakey character of the rice
  • Country of origin: Japan

Editorial Reviews:

Product Description
Country of Origin: Japan Region: Shizuoka PrefectureGrade: Sencha Genmaicha Manufacture Type: Steamed green teaCup Characteristics: Light brownish yellow liquor with toasty flavor, tending sweet.Information: Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japanese sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is not uncommon for rice to pop not unlike popcorn, hence the pet name popcorn-teaHot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180F or 80C. Place 1 teaspoon in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment Iced tea brewing method: A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.


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