Combining Japan-grown organic brown rice and May-harvested spring ichibancha, this genmaicha (brown rice tea) is a small bijou luxury from Shizuoka. The tea starts with the warmth of toasted brown rice aromas but ends with a complex and satiating mouthfeel.
- Brewing guidelines: 2 piled tsp. to 150-300 ml water at 90℃/194 ºF steeped for 1 minute
- Harvest: May, First Flush
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Click here for brewing instructions.