Genmai-Cha, Japan

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Long pressed and steamed Bancha leaves were originally mixed with brown rice as a filler to create a more affordable infusion.
However, this savoury roasted infusion became so popular that tea farmers began intentionally blending with rice to cater for demand.

Today this tea is enjoyed by all segments of society.

Brewing Guide:

Infusion Times Temp. °C Tsp. Cup Tsp. for 1 Lit.
Rinse and rest 2 min.
Infuse only for 20 sec.
and re-infuse (4-5 times) .
70-80 1 3


Bancha, Roasted Brown Rice.

Allergens Note: Packed in an environment that contains nuts and/or other allergens.

Weight N/A