Genmaicha Shincha 2022 is here and waiting to comfort you. It is a perfect first harvest version of the classic Japanese toasted rice tea, but with the sublime complexity of the first spring plucking of the sencha leaves used to blend it. The toasted rice is warmly nutty and adds a sweetness which is in counterpoint to the crisp sweet grass and fruity, tangy apricot notes of sencha. If you love all things Japanese, do not pass up this comforting yet layered precious early spring grown green tea.
Unlike the affordable luxury it has become today, historically, tea was a pricey commodity. The Japanese peasants found it difficult to afford much tea and would mix it with roasted rice, which was abundant and cheap. Thus, they were able to squeeze more cups from the same amount of leaves. A recipe born of poverty, Genmai Cha has acquired an uptown chic and is now a favorite of urban dwellers in Japan and the West.
This tea contains a moderate level of caffeine | Steep at 170° for 2-3 minutes.
Renowned for its unparalleled views of Mt. Fuji, Shizuoka is a prefecture situated on Honshu's Pacific coast. As the largest tea producing region in Japan, Shizuoka is responsible for growing approximately 40% of the ocha, or green tea.
Shizuoka is home to unique terrain, mineral-rich soil, four distinct seasons, and adequate rainfall with dense coastal fog; all of the necessary elements for growing exceptional tea. Green tea plantations in Shizuoka date back to 1241 when a monk by the name of Shoichi Kokushi planted green tea seeds there that he has obtained while on a trip to China.
How long have you been growing tea and what got your started?
I have been growing tea for 15 years since, I was 20 years old. Green tea farming is my family's business, I watched my father doing it ever since I can remember.
Can you describe a typical day out in the field?
There are a lot of things to do even when it is not harvest season. Soil cultivating, fertilizing, and weeding is all season work.
What is your favorite part of growing tea?
I can feel what I'm doing is part of nature. I feel that I not only love my teas, but am beloved by my teas. Tea processing is another kind of fun, it's very creative.
Conversely, what is the hardest part of your job?
Green tea farming is part of nature. We can't control everything. With tea processing is only one chance to get it right. Even the slightest mistake can be fatal.
Are there any tips you can give on how to best brew your tea?
Brew a cup of tea with love. That would be the best extra flavor.
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