玄米茶 Genmaicha Recipe

Toast and pop brown rice

Heat a small dry skillet over medium heat. Add 2 tablespoons of brown rice and shake the pan frequently. The rice will darken, crackle and begin to pop after 3–5 minutes. Continue until most grains are puffed and aromatic but not burned. Remove from heat and let cool. If using pre-puffed rice, skip this step.

Bring water to proper temperature

Heat 300 ml of water to about 75–80°C (not boiling). If you don't have a thermometer, bring to a boil then let sit 5–7 minutes to cool slightly.

Combine tea and rice

Place 2 teaspoons of sencha or bancha loose tea into a teapot or infuser. Add the 2 tablespoons of toasted/puffed brown rice on top of the tea leaves so they infuse together.

Steep

Pour the 300 ml of 75–80°C water over the tea and rice. Cover and steep for 1.5–2 minutes for a light cup, or 2.5 minutes for a fuller flavor. Avoid steeping longer to prevent bitterness from the green tea.

Strain and serve

Strain the tea into a cup, making sure a little of the puffed rice (aroma) remains on top if desired. Taste and, if using, stir in honey or agave to taste (start with 1 tsp). Optionally add a small pinch of lemon peel or yuzu zest for a citrus lift.

Optional second infusion

For a second cup, re-steep the same leaves and rice with 300 ml of water at 80°C for 30–45 seconds. The second steep will be lighter and very pleasant.