Genmaicha Recipe

Measure and combine

Weigh or measure 1 tablespoon green tea and 1 tablespoon roasted brown rice. If the roasted rice grains are whole, lightly crush them with a mortar and pestle or by pressing with the back of a spoon so they release more aroma; do not grind to powder.

Place the blended tea and rice into a teapot or an infuser large enough for the leaves to expand (a 500–700 ml teapot or a 700 ml infuser is fine for this amount).

Heat 300 ml fresh filtered water to 75–80°C (167–176°F). If you do not have a thermometer, bring water to a boil and let it sit for 5–7 minutes to cool down to the target range.

Optional: Pour 50 ml of the hot water into the teapot, swirl briefly and discard to warm and rinse the vessel (this helps stabilize temperature).

First steep

Pour the 300 ml water over the tea blend in the teapot or infuser. Cover and let steep for 60–90 seconds. Taste at 60 seconds; if you prefer a slightly stronger nutty note, extend to 90 seconds.

After steeping, strain the tea into cups or a serving pitcher to stop extraction. Do not press the leaves.

Second steep (optional)

For a second cup, reheat water to 80–85°C (176–185°F) and steep the same leaves for 30–45 seconds. The second steep will be milder; you can reuse leaves 2–3 times total, adding 15–30 seconds to subsequent steeps.

Taste the brewed genmaicha. If desired, sweeten lightly with up to 1 teaspoon honey or a pinch of sugar, or add a lemon wedge to the cup for a bright contrast. Traditional genmaicha is usually served unsweetened.

Serve immediately while warm. Store any used leaves/discarded tea in compost or discard; do not re-steep after more than 2–3 infusions to avoid bitterness.