Japanese Tea Part 4: Uji Genmaicha

 

Genmaicha OverviewUji Genmaicha Green Tea

Genmaicha tea is also known as ‘rice’ or ‘popcorn’ tea and literally translates to mean ‘brown rice tea’.  This tea is made up of green tea, roasted rice, and often has Matcha as well. Brown rice is first toasted and then combined with the green tea leaves to make Genmaicha. During the toasting process, some of the rice kernels pop making them look like popcorn, as their nickname suggests. Known for its unique flavor which is nutty and sweet, Genmaicha can be found in both a yellowish color and green color, which is effected by the addition of matcha to the blend.

Myths and Stories of Genmaicha’s History

 While the true history of Genmaicha is unknown, there are many stories that claim to be the true origins. The first story states that Genmaicha can be traced back to the 15th century. A feudal lord or samurai was enjoying his favorite green tea one day. His servant, pouring him his tea accidentally spilled rice into his cup. Angry and offended the man beheaded his servant. Following his reaction, he tasted the tea with the rice and found the flavor to be very good. Feeling remorse for his impulsive action, the man requested this tea everyday afterwards to honor the servant and named the tea Genmaicha after his servant, Genmai. A second origin claims that as tea was considered a luxury, not everyone could afford to have a cup daily. To make the tea last longer, housewives added toasted rice to the leaves to make the supply last longer and make it more affordable. A third explanation claims that a folk custom of roasting leftover kagami-mochi, or mirror rice cake, from the New Year celebrations and putting it into tea. Whichever the true story, today Genmaicha comes in different ways always including the signature brown rice.

Short and Stout carries Uji Genmaicha in the lounge and online. It is a great tea that when looking for something unique and different is worth giving a try!

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Japanese Tea Part 3: Gyokuro Green Tea

Gyokuro: IntroductionJapanese Gyokuro Green Tea

Gyokuro is a Japanese green tea that translates to mean “Jade Dew”, reflecting the brewed tea’s pale green color. It is of the most expensive tea in Japan and is considered to be of the highest grade. Unlike Sencha, Gyokuro is shaded from the sun before it is harvested. Normally shaded for three weeks, this process increases the theanine and chlorophyll in the tea giving it its signature sweet flavor. The leaves for Gyokuro are a dark green color after harvested. Once brewed the tea has a sweet, soft marine- like and nutty flavor that tickles the fifth taste bud, umami!

Gyokuro’s History

Gyokuro’s history begins in the Edo period, in 1835. Yamamoto Kahei the Sixth, traveled to the Uji region of Japan to study their tea processes. While there, he loved the taste of the teas he consumed. After returning home, he attempted to recreate the process and was unable to replicate the sweet taste and process. Unsuccessful in recreating the tea, he did however create a different kind of tea known as tamanotsuyu. In 1841, Eguchi Shigejuro was able to recreate the process by covering the leaves and completed the process of making Gyokuro as we know it today.

Umami?

We have all learned about sweet, salty, sour and bitter, but there is a new kid on the block. Umami as a flavor distinct from all the others and was adopted scientifically in 1985. This flavor is described as richness in flavor. This adds another whole dimension to tea since American’s typically think tea is just bitter! The very best Gyokuro that we tried has so much umami and tasted so creamy that we thought we were drinking a latte. In addition to drinking Gyokuro for its health benefits and taste, many consume the leaves after steeping either as a salad with soy sauce and lemon juice or adding them to meals like stir fry!

Gyokuro is available at Short and Stout Tea Lounge everyday as well as for purchase in our online store. Give this delicacy a try and let us know what you think!

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