Genmaicha Roasted Rice Tea
A cozy Japanese green tea blended with toasty roasted rice, steeped briefly in hot (not boiling) water for a nutty, mellow, never-bitter cup.
- Prep
- 3 min
- Cook
- 5 min
- Wait
- 3 min
- Total
- 11 min
- Makes
- 2 cups (about 10 fl oz / 300 ml each)
Steps
Before you start
- Use fresh, filtered water for the cleanest flavor.
- Genmaicha is best at 175–185°F (80–85°C); boiling water makes it bitter and flat.
- Warm your teapot and cups so the tea stays hot while it steeps.
- Measure the tea by weight if you have a scale; roasted rice makes volume measures vary.
Heat the water
- Pour the 20 fl oz (600 ml) filtered water into a kettle or small saucepan and bring to a full boil over high heat.
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Ready when: Large bubbles break steadily across the surface and steam rises.
Tip: Start with cold water; reheated water tastes flat.
Warm the vessels
- Pour about 4 fl oz (120 ml) of the boiling water into the teapot, swirl it for 10 seconds, then divide it between the two cups.
- Let the cups sit while you prepare the tea.
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Ready when: Teapot and cups feel warm to the touch.
Tip: Warm vessels keep the steeping temperature steady.
Cool to temperatureOven 185°F / 85°C
- Empty the cups and teapot.
- Let the remaining water in the kettle stand off the heat for 2 minutes, or until it reads 175–185°F (80–85°C).
- Without a thermometer, wait about 2 minutes after the boil.
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Ready when: Steam is gentle and the water has stopped bubbling; thermometer reads 175–185°F (80–85°C).
Tip: Too-hot water pulls out bitter tannins from the green tea.
Add the tea
- Add the 4 teaspoons (8 g) genmaicha to the warmed teapot, or to an infuser basket set inside it.
- Give the pot a gentle swirl and smell the toasty aroma.
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Ready when: Leaves and rice kernels sit evenly in the bottom of the pot.
Steep the tea
- Pour 16 fl oz (480 ml) of the cooled water over the tea, cover, and steep for exactly 60–90 seconds.
- Use 60 seconds for a lighter cup and 90 for a fuller, toastier one.
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Ready when: Liquid is pale golden-green and smells nutty and grassy.
Tip: Set a timer; over-steeping quickly turns the tea astringent.
Strain and pour
- Pour the tea through the fine-mesh strainer into the two cups, dividing it evenly and emptying the pot completely so the leaves do not keep steeping.
- Serve right away.
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Ready when: Tea is clear, light gold, with no leaves in the cups.
Tip: Keep the leaves for a second steep: use the same temperature water for 30–45 seconds.
Good to know
Tips
- Aim for a 1:60 tea-to-water ratio by weight, about 2 g tea per 120 ml water, and adjust to taste.
- Pour out every drop from the pot after steeping for the best second infusion.
- Gently shake the tin before measuring so the rice and leaves are evenly distributed.
- For a deeper roasted flavor, toast the dry tea in a dry skillet over low heat for 1 minute before steeping.
Make ahead
For iced tea, steep as directed, strain, chill in the refrigerator for 2 hours, and serve over ice.
Storage & reheating
Brewed tea keeps 24 hours in a covered container in the refrigerator; serve cold or gently reheat to steaming, not boiling. Do not freeze brewed tea. Store dry genmaicha in an airtight, opaque container in a cool, dark place for up to 3 months at room temperature.
Substitutions
- genmaicha (green tea with roasted rice) → Hojicha or sencha plus 1 teaspoon (3 g) toasted brown rice. Gives a similar toasty flavor; add the rice to the pot with the tea.
- genmaicha (green tea with roasted rice) → Genmaicha with matcha. Use the same amount for a greener, richer, slightly more vegetal cup.
- filtered water → Spring water. Soft, low-mineral water keeps the flavor clean and sweet.