Genmaicha is Japanese green tea blended with roughly equal parts of roasted rice. The roasted aroma is reminiscent of fresh popcorn – hence the nickname "popcorn tea". Here you can read what is in it, how it tastes and who it is worth it for.
Key points at a glance
- Genmaicha consists of Japanese green tea – usually sencha or bancha – and roasted rice in a 1:1 ratio.
- The name comes from Japanese: "genmai" means "brown rice", "cha" means tea. It is written 玄米茶.
- Because around half of the blend is caffeine-free rice, genmaicha contains about half as much caffeine as pure sencha.
- The nickname "popcorn tea" comes from rice grains that burst open during roasting and look like little pieces of popcorn.
- Preparation: 2 tsp to 200 ml of water at 70–80 °C, steep for 1.5–2 minutes.
What is genmaicha?
Genmaicha is green tea – usually sencha or bancha – blended with roasted rice. The usual ratio is 1:1; some tea farmers vary it slightly.
The name is made up of two Japanese words: "genmai" for brown rice and "cha" for tea. In Japan, 玄米茶 is one of the most everyday teas of all and is often enjoyed with meals.
Strictly speaking, genmaicha would be a flavored green tea, because the aroma in the cup is no longer carried by the leaf alone. That category hardly does justice to this natural product, though – the rice is an ingredient, not an additive.
Why is genmaicha called "popcorn tea"?
During roasting, some rice grains burst open and look like tiny pieces of popcorn. Together with the warm, grainy roasted aroma, this led to the name "popcorn tea" in English-speaking countries.
The comparison fits the taste better than it first sounds: the roasted aroma really is reminiscent of freshly made popcorn. In Japanese, however, this nickname does not exist – there it is simply "brown rice tea".
What does genmaicha taste like?
Genmaicha tastes mild, malty-sweet and nutty. The roasted aroma of the rice grains layers over the delicate fruitiness of the tea leaves and takes away some of the green tea's astringency.
Overall, its character is light and easy to drink rather than intensely vegetal. That is exactly what makes it a good tea to start with: if you are not yet used to the astringency of pure sencha or gyokuro, you will find a much softer cup here.
Variety |
Aroma |
Caffeine |
Good for |
Genmaicha |
Roasty, nutty, malty-sweet |
Low (approx. 50% rice) |
Beginners, evenings, with meals |
Sencha |
Fresh and grassy, slightly astringent |
Medium |
Classic everyday tea |
Gyokuro |
Rich in umami, sweetish |
High |
A moment to savor, small amounts |
How much caffeine does genmaicha have?
Genmaicha contains noticeably less caffeine than pure green tea. The reason is simple arithmetic: around half of the blend is roasted rice, and rice contains no caffeine. With a 1:1 ratio, the caffeine content is halved compared with the same tea without rice.
That is why genmaicha is also easy to enjoy in the late afternoon or evening, when a kabusecha would be too much. Why green tea in general is a calmer alternative to coffee is something we have described in this article.
How strong the cup turns out also depends on steeping time and water temperature – shorter and cooler means less caffeine in the infusion.
How is genmaicha made?
The green tea does not undergo any special process – it is steamed, rolled and dried like any Japanese green tea. For Genmaicha N°01, organic sencha comes from the same growing region as Sencha N°01, from the first picking.
What really sets it apart is the rice. And here a stubborn misunderstanding persists: "genmai" does mean "brown rice", but it refers to the color after roasting – not to wholegrain, natural or brown rice.
Roasting the rice
White organic rice is gently roasted for approx. 25 minutes until it is light brown. Some grains burst open in the process.
Cooling
The rice cools down so that its roasted aroma stays stable and the tea leaves do not get any residual heat.
Blending
Rice and sencha are blended 1:1 – the ratio determines how dominant the roasted note is in the cup.
How do you prepare genmaicha?
Genmaicha is easy to handle and is prepared much like sencha. For one cup, use 2 tsp of tea to 200 ml of water at 70–80 °C and let it steep for 1.5 to 2 minutes.
It works best in a traditional kyusu: in it, the leaves and rice grains float freely, separate from each other and can fully unfold. A tight tea strainer squeezes both together and costs aroma.
A second infusion is worth it – it turns out lighter and only needs about 30 seconds.
Who is genmaicha right for?
Genmaicha is the right choice if you want to get to know Japanese green tea without having to get used to astringency. It also works well alongside food, because the roasted note stands up to hearty dishes.
If, on the other hand, you are looking for the concentrated umami sweetness of Japan's top teas, gyokuro or kabusecha will suit you better. Our article on the different types of tea gives an overview of the differences.
Genmaicha No. 01 - Premium Organic Green Tea with Roasted Rice (120g)
Bio-Sencha aus Kagoshima, 1:1 mit geröstetem Reis – erste Ernte (ichibancha).
9,00 € , 75,00 €/kg
Frequently asked questions
Wie schmeckt Genmaicha?
Wie viel Koffein hat Genmaicha?
Warum heißt Genmaicha „Popcorn-Tee“?
Wie bereitet man Genmaicha richtig zu?
Ist in Genmaicha wirklich brauner Reis?
Conclusion
Genmaicha combines Japanese green tea with the aroma of roasted rice – mild in taste, low in caffeine, easy to prepare. The "roasted" flavor profile is otherwise known mainly from coffee and is rarely found in the world of tea.
