糙米茶 (Genmaicha)
Kirishima-shi, Kagoshima Ken, Japan
Since the Hayashis’ neighbour’s rice crop wasn’t sufficient this season, we looked to another producer for this current genmaicha offering. Not to worry, still Kirishima grown, still JAS certified organic.
The key differences of note end up to be a pleasant surprise. The green tea base has gone from sencha to a bancha-kukicha blend, and the result is actually a sweeter and less heat sensitive drop. Kukicha (stem-tea) is said to have higher levels of L-theanine and together with its hardier and denser character versus leaf, offers a sweeter taste and greater ability to resist water scorching and thereby bitterness.
The toasted rice from this Kirishima Collective has also been done with a lighter touch, so there’s no smokiness, leaving only the inviting aroma of candied popcorn.
Dry leaves: green leaves with brown toasted rice
Liquor: light yellowish-green
Taste: aromas of popcorn, kombu congee
Process: steamed, lightly fired, blended with rice
Brewing:
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1tbs/6g |
80 |
0:40 |
2:30 |
N/A |
Alternate brew methods
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