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This blend began as a frugal measure to extend limited supplies of green tea until the next harvest: the green tea leaves were mixed with rice and popped corn. But the taste caught on, and now the blending is done quite deliberately!
This genmaicha uses larger-leaf Japanese green teas and stems, hulled rice kernels, and popped corn.
The liquor might look more like a greenish-brown soup (!!) and a buttery taste can almost be tasted!
Note: Enjoy while reading The Traveling Tea Ladies: Death In Dallas, along with the characters in the book!
3g (1 level teaspoon) per 8 oz cup of water.
Heat water to well below boiling: 170-180°F (76-82°C).
Add heated water to leaves. Allow to steep 3 minutes, or to taste.