Hojicha Genmai

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Green Tea
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Edit tea info Last updated by Roswell Strange
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From Hōjicha Co.

Hojicha Genmai is a Japanese roasted green tea mixed with roasted brown rice.

The hojicha and roasted brown rice come together in perfect harmony to create a rich and aromatic tea with a satisfying nutty flavor.

This rare combination was inspired by Genmaicha, which is typically made with unroasted green tea. Genmaicha originated in the early 1920’s at one of Kyoto’s oldest tea shops. The owner was inspired by the hot water and roasted rice served before the tea ceremony. The fragrant rice made for a delicious addition to green tea, and quickly became common across Japan.

Hojicha Genmai is made from tea leaves grown in Kyoto, which are steamed, rolled, and dried. The tea leaves are then roasted in small batches each month, and mixed with roasted brown rice right before being packaged.

When you open Hojicha Genmai, you’ll notice the small puffed rice among the tea leaves. Their distinctive fragrance will intensify once they are steeped, and they will remain flavorful for many subsequent steeps.

Prepare Hojicha Genmai by steeping 8 grams in 240 ml of 80°C (175°F) water for 60 to 90 seconds.

Ingredients: Japanese green tea (Camellia sinensis), short grain brown rice
Origin: Kyoto, Japan
Harvest: Month of June
Processing: Steamed, rolled, dried, roasted and mixed with rice
Flavor: Nutty, Sweet

About Hōjicha Co. View company

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2 Tasting Notes

12419 tasting notes

A few weeks ago I attended an online webinar with Francois (of Hojicha Co) and Soo (of Soocha Tea) that was all about how Francois got into tea, some of the background of his company, and just hojicha in general – it was a really lovely evening and the discussion was very interesting and educational.

Of course, I just had to brew something up to drink along with the talk – I probably would have done a full session were it not for the fact that in my time zone it was about nine at night. So, instead I just stuck with a Western cup of this cozy Hojicha based Genmaicha. So toasty and nutty, with some deeper roasted notes than I had recalled from my first tasting.

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