grounding, toasted rice, wheatgrass

In the days of the Samurai, green tea was a luxury in Japan. It was common practice for peasants to bolster their precious tea supply by adding brown rice. Soon the lightly toasted flavor of Genmaicha, or brown rice tea, became a staple throughout the country. Our version of “the people’s tea,” as it is affectionately called in Japan, is made from indigenous cultivars and prepared in the patient, mindful, fukamushi deep-steamed method.

INGREDIENTS
Organic green tea leaves grown in Kagoshima, Japan (Yabukita, Yutaka Midori, Hatsumomiji cultivars) and organic toasted brown rice

STEEPING DIRECTIONS
Steep 3 teaspoons (9g) of Genmaicha in 1 cup (8oz) of 160° F water for 1.5 minutes and strain. Makes 2 infusions. For 160° F water, boil then let cool 8-10 minutes.