The Green Tea Organic Genmaicha Matcha-iri shows, by its appearance, much about the history and culture of tea production in the land of the rising sun. Looking at this product, in fact, we can immediately realize that we are dealing with the union of several elements.
In the center of this blend are camellia leaves processed with steam according to the classic Japanese style of producing unoxidized tea. Along with this very sencha-like base are matcha (Japanese green tea powder) and roasted rice grains that are able to give roundness to the taste of the brew without covering the typical herbaceous note of the steamed Japanese camellia.
The matcha in this product has the role of adding a touch of umami flavor as well as being a great energy supply for our bodies with its caffeine. Finally, the roasted rice grains bring a more rustic flavor to the drink and bring us back in memory to the years when Japanese tea farmers used this poor element to keep that product dry and, therefore, prevent the formation of harmful moisture before sale to the buyer.
All these three elements, when infused, give three very different sensations (vegetal, roasted and umami) but capable of alternating with each other on the palate, giving an engaging and rich tasting experience.
Tasting - Sight and Smell
The leaves of this organic Genmaicha Matcha-iri green tea are flattened, rather thick, medium in size and bright green in color, accentuated in brilliance by the matcha powder. Mixed with the tea, golden roasted rice grains can be seen, which are also coated with a veil of matcha. Once infused, the mix of leaves and rice grains gives off an intense aroma, with roasted, nutty and sweet starch notes. A delicate vegetal hint follows. The liqueur in the cup is light yellow-green and opaque, though intense in hue.
Tasting Notes
TO THE WEST
The first notes of organic green tea Genmaicha Matcha-iri are roasted: recalling puffed rice and nuts, particularly hazelnut and sweet almond. One then appreciates an enveloping sweetness from the starch and cereal notes, followed by a very pleasant umami and vegetal and herbaceous notes, never bitter or astringent. It is a round tea on the palate, smooth and with an excellent balance between sweetness and savoriness. The body is of medium density and the persistence is long and toasty.
Location of origin
Kagoshima, Japan
Production
Genmaicha Matcha-iri organic green tea is brewed in the classic Japanese style: the freshly picked leaves are left to wither for a short time and then flooded with very hot steam, which within 15 to 20 seconds accomplishes the process of "killing the green" by deactivating the enzymes that would lead the leaf to oxidize. After this important step, the leaves are rolled to enhance the flavors and dried by hot air jets before adding the roasted rice and matcha according to proportions that may vary depending on the manufacturer.
Infusion method
Place 4 grams of leaves (about two teaspoons) in a Japanese Kyusu-type teapot or, in the absence of the latter in a teapot possibly with a wide, flat bottom.
Pour 100 ml water at a temperature of 75°C over the leaves and after 30 seconds you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea we also recommend making two more infusions of the same leaves with the same parameters of quantity and temperature but varying the infusion time. For the second one we suggest 40 minutes of time and for the third one 50 seconds.
The tea can be filtered for ease at the time of tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing Genmaicha Matcha-iri organic green tea in a cool and dry place away from direct sunlight.
