Genmaicha Powder
Genmaicha is where tea and grain fall in love. Bancha leaves from the yabikuta cultivar, sourced from Uji, Kyoto, are roasted until golden and fragrant, then blended with roasted rice grains that pop and crackle when you pour hot water over them. The result is warm, nutty, toasted—almost popcorn-like. It's the tea that tastes like home, like comfort, like you finally found what you didn't know you were looking for.
Ideal For
Genmaicha Latte Hot/Iced, Baking and Desserts
Storage
Store sealed in a cool, dry place or freezer, away from moisture and odours.
Shipping & Returns
Orders are dispatched within 1-2 business days. Returns accepted on unopened bags within 30 days.
The tea that tastes like joy
Genmaicha is where tea and grain fall in love. Something warm, nutty, toasted, almost popcorn-like. It's the tea that tastes like home, like comfort, like you finally found what you didn't know you were looking for.
The Tea Itself
It's Bancha leaves roasted until they're golden and fragrant, then blended with roasted rice grains that pop and crackle when you pour hot water over them. The result? Something warm, nutty, toasted, almost popcorn-like.
Second Harvest
Bancha leaves come from later harvests and are typically the second flush onwards, or even mature leaves harvested later in the season. These are coarser, larger leaves and stems that naturally develop deeper, earthier flavors when roasted.
Cultivars
Yabikuta's naturally robust flavor profile means it partners with the roasted rice grains rather than getting lost against them. You taste both equally.
Warmth without the jitter
When you roast green tea, the flavor shifts from grassy to warm and toasted. Add roasted rice to the mix and you get layers: the nuttiness of the grain, the subtle sweetness of the roasted leaf, something almost creamy—all naturally low in caffeine, so you can drink it whenever you want something real without the jitter.
Getting the Most Out of It
Preparation
Sift 5g to break up clumps. Add 60ml water at around 80°C. Boiling water scorches it and pulls out bitterness. Whisk in a W motion until the surface is smooth, then top with 180ml milk. For iced, whisk the same way and pour over ice, or shake matcha, water and milk together in a sealed bottle.
Milk Pairings
Regular, soy and oat all work. Oat is the sweetest and most forgiving and a popular choice by cafés. Soy gives the fullest body and a nuttiness that leans into the earthy notes. Dairy is the cleanest read on the tea itself.
Storage and Freshness
Twelve months from production. Room temperature is fine unopened, but the fridge or freezer is better. Sealed or open, matcha oxidises and light and heat dull the colour first. Let a cold bag come back to room temperature before opening so condensation doesn't get into the powder.