New japanese tea set! My first tea in this was genmaicha.
Love genmaicha, cause I'm somebody that isn't very used to a high caffeine intake, the taste is also much more muted and overpowered by the rice. Have been trying my hardest to get into japanese green teas for some time now, however, I would never reject a cup of genmaicha!!
This recipe involves making rice (I used jade rice), sprinkling it with seaweed and instant dashi powder (I used mushroom bouillon powder), and topping with an umeboshi, then pouring genmaicha over the whole thing. It's really salty and acidic from the umeboshi and the mushroom bouillon, in a good way. Go lighter than you think you need to on the bouillon. Recipe is from this youtube video.
When you open a bag of Hojicha Genmai, you'll first be greeted by the pleasant aroma and then you’ll notice the small puffed rice sprinkled among the roasted tea leaves. Once steeped, their distinctive fragrance will intensify and delight with each calming sip.
Genmaicha… #greentea blended with toasted rice grains. It makes a deliciously nutty tea. The base is often large bancha leaves but in these cases spring sencha leaves from Kyoto were used. One is better than the other in that the leaves are younger and make finer needles, give the tea a sweeter flavor. But some like the astringency that comes with lower grade green tea. In that case there are a number of other options available at Yunomi.life #japanesetea #japanesefood #tea #yummy #oishii #genmaicha https://www.instagram.com/p/CmIy6XGrHpc/?igshid=NGJjMDIxMWI=