This is a green tea mixed with brown rice grains that have been roasted, some to the point that the kernels have popped.

Once steeped, it develops a light roasted aroma, combined with the fragrance of green tea.

What I found outstanding about the tea was its balance of green tea vs. roasted rice flavours. They were balanced well, without one overpowering the other (as is the case in cheaper supermarket blends). I also found with my 1 min 15 sec steep time (approx.) it extracted the flavour well without much astringency.

Overall, a pleasantly light tea.

Flavors: Green, Rice, Roasted, Salty, Vegetal

155 °F / 68 °C 1 min, 15 sec 2 tsp 8 OZ / 250 ML

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finding myself in hot water again and again…

I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.

Now I can’t get enough of it!

I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!


Toronto, Canada



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