Genmaicha Recipe

Toast the brown rice

If you are using plain brown rice rather than store-bought genmaicha, measure 2 tsp of short- or medium-grain brown rice. Place a small dry skillet over medium heat and add the rice in a single layer. Toast, stirring or shaking the pan frequently, until the rice kernels turn golden-brown and begin to pop gently, about 4–6 minutes. Remove from heat and let cool completely.

Heat water to proper temperature

Bring 2 cups (about 480 ml) of fresh filtered water to a near-boil, then let it cool to about 175°F (80°C). If you don't have a thermometer, bring to a boil and wait 3–5 minutes off heat depending on ambient temperature.

Combine tea and rice

Place 2 tsp loose green tea leaves and 2 tsp toasted brown rice (or 4 tsp store-bought genmaicha blend) into a teapot or infuser large enough for 2 cups of water. If using matcha for added color/umami, add the pinch now.

Steep

Pour the 2 cups of 175°F (80°C) water over the tea and rice. Cover and steep for 30–60 seconds for a light cup or 1.5–2 minutes for a fuller flavor. Genmaicha is forgiving — avoid steeping longer than 3 minutes to prevent excessive bitterness from the green tea.

Strain and serve

Strain the tea into cups or pour through an infuser. Taste and sweeten with honey or sugar (about 1 tsp) if desired. Serve hot.

Optional second infusion

You can re-steep the same leaves once more: add fresh water heated to 80–85°C and steep 45–90 seconds. The flavor will be lighter but still pleasant.