Japanese Genmaicha | Green Tea
Sencha with roasted rice
When fresh sencha, with its delicately tart, slightly green citrus notes, meets roasted rice, an extraordinary interplay of aromas is created. The gentle sweetness and spicy-nutty nuances of the rice lend the infusion depth and character. What is said to have originated rather by chance has, over time, become a staple among Japan's traditional teas.
Several stories circulate about the origin of this tea. According to one tale, rice was roasted in a pan meant for processing tea leaves during a break. The unexpected result was a delightful taste and laid the foundation for a new specialty. During roasting, individual grains of rice pop open, resembling tiny popcorn blossoms – a characteristic that makes Genmaicha not only aromatic but also visually distinctive.
Ingredients: Green tea, roasted rice, puffed rice (1%)
Type of tea: Green tea
Contents: 80g loose tea
- Regular price
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€9,90 - Regular price
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- Sale price
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€9,90 - Unit price
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€123,75 per kg
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FAQ | The most important questions about coffee & preparation
Is every coffee suitable for every preparation method?
Not every coffee is suitable for every brewing method. Light roasts shine in filter coffee, darker roasts in espresso. Grind size, roast profile, and bean type determine taste and extraction – when properly balanced, it tastes better.
Do you have any questions about the selection process? Feel free to write to us!
Which grind size is best for my preparation?
The grind size depends on the method: very fine for espresso, fine for stovetop espresso maker, medium for filter coffee, coarse for French press. Freshly ground from whole beans naturally always yields more aroma and balance.
Adjust the grind size according to brewing time and taste: if it's too fast, grind finer – if it's too slow, grind coarser.
What is the difference between Arabica and Robusta?
Arabica is more delicate, fruitier, and sweeter – with higher acidity and more complex aromas. Robusta is stronger, earthier, more chocolatey, with more caffeine and a thicker crema. Arabica grows tall, is more delicate, and more difficult to cultivate. Robusta is more robust, higher-yielding, and ideal for espresso blends to enhance body, crema, and intensity.
How long does coffee keep and how should I store it?
Freshly roasted coffee keeps for about 6–12 months unopened, but it develops its best aroma in the first 6–8 weeks. Once opened, consume promptly. Store it in an airtight container in a dark, cool, and dry place – but not in the refrigerator. Oxygen, light, and heat accelerate aroma loss. Buy whole beans instead of pre-ground and grind them just before brewing – that's when it tastes best!