Matcha Genmaicha is a drink that exists as a paradox in the world of Japanese tea. It is a fusion of two worlds: rich, vibrant matcha and humble but aromatic roasted rice. Originally, Genmaicha (玄米茶) was a poor man's tea. Roasted rice was used to reduce the cost of tea, stretching the supply of green leaves. But here's the paradox - over time, this drink became popular among all classes. Delicious and economical.

First there was Genmaicha. Matcha was added later. It's like pouring cream into black coffee - something familiar becomes luxurious and richer. The creaminess of the matcha emphasizes the warm caramel note of the rice. Contrast, fusion, balance. This is what makes Matcha Genmaicha so special.

Major Production Regions

Japan is the heart of Matcha Genmaicha. Here, in the shady tea plantations, that special green color is born. But not everywhere is the same.

Uji, Kyoto

Luxury segment, tea for connoisseurs. Tencha, from which matcha is made, grows here under the close attention of masters.

Shizuoka

Production power, green belt of tea. Tons of Genmaicha are born here.

Fukuoka and Kagoshima

The south of the country, warmth, moisture and a specific climate. These regions give tea their own special notes.

Each of these regions brings something of its own to Matcha Genmaicha. Terroir, climate, processing technique — this is not just geography, this is the character of tea.

Useful Properties of Matcha Genmaicha

Antioxidants: Protection in every cup
Matcha is a bomb of catechins (especially EGCG), which fight free radicals. It is like armor for cells. And fried rice adds vitamin C, enhancing the antioxidant effect.
Reduce stress and increase concentration
Theanine in matcha is a natural sedative, but without side effects. It calms without slowing down. And the warm, nutty aroma of rice evokes associations with childhood, comfort, and calm.
Support digestion
Brown rice is fiber. It gently cleans the intestines like a broom. And matcha is an acceleration of metabolism, when the body begins to work faster and more actively. Synergy? Undoubtedly.
Detox: Wash away toxins
Chlorophyll in matcha is like a green brush. It purifies the blood, removes toxins. In combination with antioxidants from rice, the effect is enhanced. Cells begin to breathe.
Balance sugar and cholesterol
Catechins not only protect, but also reduce the level of LDL - bad cholesterol. And the complex carbohydrates from the rice stabilize the sugar level, preventing spikes.

How to brew Matcha Genmaicha?

Ingredients:

2–3 g Matcha Genmaicha
200 ml water (80–85°C)
Matcha tea strainer (optional)

Process:

Preparation: Measure out 2–3 g of tea. Want more matcha? Add more.
Water temperature: It is important not to overdo it. 80–85°C is the optimum. Hotter and the tea will become bitter.
Brewing: Pour water over the tea and leave for 1–2 minutes. Stir gently. Let the matcha dissolve completely.
Flavor enhancement: Want more intensity? Whisk ½ tsp matcha with a little hot water until foamy and add to the cup.
Serving: Hot or cold, with ice cubes or as a strong, rich infusion.

Green Tea