Genmaicha Asa-Midori (あさみどり) is sencha blended with roasted mochi rice, then ground. The rice gives it a buttery, toasted sweetness that carries through milk and holds up in baking. It is the one people reach for when matcha is too grassy for them.
Tasting notes
- Buttery and nutty, with a clear roasted-rice aroma
- Naturally sweet, low astringency
- Pale green rather than vivid: it will not give you a bright green bake
How we like it
- Genmaicha latte: the rice does the work sugar usually does
- Baking and ice cream, where a toasted note beats a grassy one
- Straight with hot water, hot or iced
Genmaicha, straight
- Add 0.5 g of Genmaicha Powder to 120 ml of water.
- Mix well. Pour over ice if you want it cold.
Iced genmaicha latte
- Measure 6 g of Genmaicha Powder with 5 g of brown sugar.
- Add 20 ml of water at 80°C.
- Stir until smooth: a whisk is easiest, a spoon works.
- Pour 160 ml of the milk you like over ice, then the genmaicha on top.
Good to know
- Origin: Kyoto
- Harvest: June
- Processing: steamed, rolled, dried, ground
- Also in the Japanese Tea Powder Trio
- Keep it sealed, cool and away from light
