If you want a green tea that does not taste like every other green tea on the shelf, start with Genmaicha. It is a traditional Japanese blend of green tea leaves and fire-toasted brown rice, and the cup comes out nutty, aromatic, and genuinely satisfying.

At Beantown Tea & Spices, Genmaicha is one of those everyday greens people finish faster than they expect. Here is what it is, where it comes from, and how we like to brew it.

What Genmaicha is

Genmaicha (玄米茶) pairs Japanese green tea with roasted brown rice (genmai). Scoop it and you will see the story in the tin: green leaves mixed with small pieces of toasted rice, some of which pop during firing like tiny popcorn kernels — which is why you will sometimes hear it nicknamed "popcorn tea."

Our Genmaicha uses a high-grade Sencha and Gyokuro green tea base from Shizuoka Prefecture. The leaf keeps the fresh, vegetal character of Japanese green tea; the rice softens the edges and adds warmth.

A thrifty blend that earned its place

Genmaicha is often described as the tea of thrifty households. A widely told account says Japanese families added toasted rice to stretch their tea further when leaf was expensive, and the combination became a beloved drink in its own right — especially through the early twentieth century.

A popular folk legend tells a different story: a servant named Genmai accidentally dropped rice into his master's tea and gave the drink its name. The legend is charming but undocumented. Either way, what began as a practical blend is now enjoyed on its own merits, not as a compromise.

What it tastes like

The roasted rice does a lot of the personality work. It brings a nutty flavor, a bakey warmth, and a hint of natural sweetness. That is why Genmaicha works so well for people who find plain green tea a little sharp or grassy.

In the cup you should get a light golden liquor with:

• Toasty, nutty aroma

• Soft green-tea freshness underneath

• A gentle, almost chewy finish from the rice

• A little umami complexity from the Gyokuro in our blend

It is a natural partner for Japanese meals — miso soup, onigiri, tempura, or ramen — and a mellow after-dinner tea. It is also a friendly introduction to Japanese green tea if you prefer a warm, savory cup to a bright grassy one.

How to brew Genmaicha

Keep the water below a full boil so the leaf stays sweet instead of bitter.

Per 8 oz of water:

• Amount: 1 heaping teaspoon (about 3 g)

• Temperature: about 180°F (175–185°F / 80–85°C)

• Steep time: 2–3 minutes

Adjust to taste. If the cup feels sharp, cool the water a little or shorten the steep. If you want more body, add a touch more leaf.

Shop Genmaicha

Ready to try it? Visit our Genmaicha product page, or browse the full green tea selection if you want to compare Japanese greens side by side.

Whether you drink it with dinner or as a quiet afternoon cup, Genmaicha is one of those teas that earns a permanent spot by the kettle. Happy steeping from all of us at Beantown Tea & Spices.

Green tea is woven into daily life in Japan, from a quick cup of sencha at the office to the slow, careful ritual of the tea ceremony. But tea isn't native to Japan. It arrived from China more than 1,200 years ago, and Japanese growers and tea masters spent centuries turning it into something all their own.

Here's a short history of how that happened, and what it means for the tea in your cup today.

Tea arrives from China (800s)

Tea first came to Japan with Buddhist monks who had studied in Tang-dynasty China. The earliest written record dates to 815, when the monk Eichū is said to have served tea to Emperor Saga. For a while tea was enjoyed at court and in temples, but it was rare and expensive, and interest faded once official ties with China cooled.

Eisai and the Zen connection (1100s)

Tea made its real comeback in 1191, when the Zen monk Eisai returned from Song-dynasty China with tea seeds and a new way of drinking it: leaves ground to a fine powder and whisked with hot water. That's the ancestor of today's matcha. Eisai also wrote one of Japan's first books on tea, Kissa Yōjōki ("Drinking Tea for Health"), and Zen monks drank tea to stay alert through long hours of meditation.

Tea gardens soon spread around Kyoto, and the nearby town of Uji became famous for high-quality tea, a reputation it still holds.

The tea ceremony takes shape (1400s–1500s)

Over the next few centuries, drinking powdered tea grew from a temple habit into an art. Tea masters such as Murata Jukō and, most famously, Sen no Rikyū shaped what we now call the Japanese tea ceremony, known as chanoyu or chadō ("the way of tea"). Rikyū favored simple, rustic tea rooms and humble utensils, and his ideas of harmony, respect, purity, and tranquility still guide the ceremony today.

In a traditional ceremony, the host heats water in an iron kettle called a kama, measures matcha into a bowl with a bamboo scoop, and whisks it with a bamboo whisk (chasen) before serving each guest. A formal gathering may also include a light meal and sweets. Every movement is deliberate, and the point is less about the tea itself than about being fully present with your guests.

Sencha becomes the everyday tea (1700s)

Matcha was the tea of temples and the elite, but most people wanted something simpler. In 1738, a tea farmer named Nagatani Sōen in Ujitawara, near Kyoto, developed a method of steaming fresh leaves and then rolling and drying them. The result was a bright green, fresh-tasting tea that you could simply steep in a pot. That tea was sencha, and it soon became the everyday tea of Japan. Steaming, instead of the pan-firing common in China, is still the hallmark of Japanese green tea.

In the 1800s, growers near Uji also began shading their tea plants for several weeks before harvest. The extra shade makes the leaves sweeter and richer in umami, and it gave rise to gyokuro, one of Japan's most prized teas.

Japanese tea today

Today sencha is by far the most popular tea in Japan, and the biggest growing regions are Shizuoka and Kagoshima, on the southern island of Kyushu. Japan also produces a whole family of green teas, each with its own character:

• Sencha: the classic steamed green tea, slightly sweet and vegetal. Ours comes from Kagoshima.

• Gyokuro: shade-grown, smooth, and deeply savory.

• Matcha: shade-grown leaves stone-ground into a fine powder and whisked, the tea of the tea ceremony.

• Genmaicha: green tea blended with toasted brown rice for a warm, nutty cup.

• Hojicha: green tea roasted to a toasty brown, naturally low in bitterness.

• Kukicha: a mellow "twig tea" made from the stems of the tea plant.

Bringing a bit of that history home

You don't need a tea room or a full ceremony to enjoy Japanese tea. Most Japanese green teas like water that's hot but not boiling, so let your kettle cool for a few minutes after it boils and keep steeps short. Each product page has the exact brewing steps for that tea. If you're new to Japanese tea, sencha is a great place to start, and our green tea selection has the rest of the family when you're ready to explore.Tea arrives from China (800s)

Tea first came to Japan with Buddhist monks who had studied in Tang-dynasty China. The earliest written record dates to 815, when the monk Eichū is said to have served tea to Emperor Saga. For a while tea was enjoyed at court and in temples, but it was rare and expensive, and interest faded once official ties with China cooled.

Eisai and the Zen connection (1100s)

Tea made its real comeback in 1191, when the Zen monk Eisai returned from Song-dynasty China with tea seeds and a new way of drinking it: leaves ground to a fine powder and whisked with hot water. That's the ancestor of today's matcha. Eisai also wrote one of Japan's first books on tea, Kissa Yōjōki ("Drinking Tea for Health"), and Zen monks drank tea to stay alert through long hours of meditation.

Tea gardens soon spread around Kyoto, and the nearby town of Uji became famous for high-quality tea, a reputation it still holds.

The tea ceremony takes shape (1400s–1500s)

Over the next few centuries, drinking powdered tea grew from a temple habit into an art. Tea masters such as Murata Jukō and, most famously, Sen no Rikyū shaped what we now call the Japanese tea ceremony, known as chanoyu or chadō ("the way of tea"). Rikyū favored simple, rustic tea rooms and humble utensils, and his ideas of harmony, respect, purity, and tranquility still guide the ceremony today.

In a traditional ceremony, the host heats water in an iron kettle called a kama, measures matcha into a bowl with a bamboo scoop, and whisks it with a bamboo whisk (chasen) before serving each guest. A formal gathering may also include a light meal and sweets. Every movement is deliberate, and the point is less about the tea itself than about being fully present with your guests.

Sencha becomes the everyday tea (1700s)

Matcha was the tea of temples and the elite, but most people wanted something simpler. In 1738, a tea farmer named Nagatani Sōen in Ujitawara, near Kyoto, developed a method of steaming fresh leaves and then rolling and drying them. The result was a bright green, fresh-tasting tea that you could simply steep in a pot. That tea was sencha, and it soon became the everyday tea of Japan. Steaming, instead of the pan-firing common in China, is still the hallmark of Japanese green tea.

In the 1800s, growers near Uji also began shading their tea plants for several weeks before harvest. The extra shade makes the leaves sweeter and richer in umami, and it gave rise to gyokuro, one of Japan's most prized teas.

Japanese tea today

Today sencha is by far the most popular tea in Japan, and the biggest growing regions are Shizuoka and Kagoshima, on the southern island of Kyushu. Japan also produces a whole family of green teas, each with its own character:

• Sencha: the classic steamed green tea, slightly sweet and vegetal. Ours comes from Kagoshima.

• Gyokuro: shade-grown, smooth, and deeply savory.

• Matcha: shade-grown leaves stone-ground into a fine powder and whisked, the tea of the tea ceremony.

• Genmaicha: green tea blended with toasted brown rice for a warm, nutty cup.

• Hojicha: green tea roasted to a toasty brown, naturally low in bitterness.

• Kukicha: a mellow "twig tea" made from the stems of the tea plant.

Bringing a bit of that history home

You don't need a tea room or a full ceremony to enjoy Japanese tea. Most Japanese green teas like water that's hot but not boiling, so let your kettle cool for a few minutes after it boils and keep steeps short. Each product page has the exact brewing steps for that tea. If you're new to Japanese tea, sencha is a great place to start, and our green tea selection has the rest of the family when you're ready to explore.

If coffee feels like too much and you still want a lift, green tea is worth a try. It comes from the same plant as black and oolong tea, Camellia sinensis, and people in China and Japan have been drinking it to stay alert for well over a thousand years.

Green tea doesn't contain any special energy ingredient. What makes it feel different is the mix of a moderate amount of caffeine with an amino acid called L-theanine. Here's how that works, and how to brew a cup that keeps you going.

How much caffeine is in green tea?

According to the Mayo Clinic, an 8 oz cup of brewed green tea has about 28 mg of caffeine, while the same amount of brewed coffee has about 95 mg. The exact number depends on the tea, how much leaf you use, the water temperature, and how long you steep it. So green tea gives you a real lift, just a smaller one than coffee.

Why the lift feels calmer

Tea leaves contain L-theanine, an amino acid that's found in very few other foods. Several small studies have found that L-theanine and caffeine taken together can improve attention and focus on lab tasks more than caffeine alone, and many people describe the feeling as alert but relaxed. The research is still limited, so think of it as a likely reason tea feels gentler, not a guarantee.

Green tea is also rich in catechins, a type of polyphenol antioxidant, with EGCG the best known. They're a big part of green tea's grassy, slightly bitter taste. They don't give you energy the way caffeine does, but they're one more reason green tea makes a good everyday habit.

Green teas to try for a steady boost

• Sencha is Japan's everyday green tea. It's fresh, slightly sweet, and vegetal, a classic morning cup.

• Dragonwell is a pan-fired Chinese green tea with a sweet, slightly nutty taste. It holds up well to several infusions, so one spoonful can carry you through the morning.

• Genmaicha blends green tea with toasted brown rice for a toasty, comforting cup that's a little lighter on caffeine.

• Matcha is powdered green tea that you whisk and drink whole, so it usually gives a stronger lift than steeped leaves.

Want to keep things easy in the evening? Hojicha, a roasted Japanese green tea, is low in caffeine and has a warm, toasty flavor.

How to brew green tea for the best cup

The biggest mistake with green tea is water that's too hot. Boiling water and long steeps pull out extra bitterness, so keep it gentle. As a general guideline from our product pages:

• Sencha: 1 heaping teaspoon (about 2 to 3 g) per 8 oz of water at 160 to 175°F, steeped 1 to 2 minutes.

• Dragonwell: 1 teaspoon (about 2 g) per 8 oz of water at 160 to 180°F, steeped 2 to 3 minutes, and good for multiple infusions.

• Genmaicha: 1 heaping teaspoon (about 3 g) per 8 oz of water at 175 to 185°F, steeped 2 to 3 minutes.

No thermometer? Let boiled water sit for a few minutes before you pour. Adjust to taste, and try it iced on warm days.

The bottom line

Green tea gives a gentle, steady lift thanks to its moderate caffeine and L-theanine. It won't hit as hard as a big mug of coffee, and for many people that's the point. If you're sensitive to caffeine, pregnant, or taking medication, check with your doctor about how much is right for you. Then pick a tea, brew it a little cooler than you think, and enjoy. Browse our full green tea selection to find your favorite.

Matcha is finely stone-ground green tea that you whisk into water and drink whole. It's been part of Japanese tea culture for centuries, and many people now reach for it as a calmer alternative to coffee when they need to concentrate.

So can matcha actually help your brain? Here's what's in it, what the research does and doesn't show, and how to make a good bowl at home.

What makes matcha different

Matcha comes from tea plants that are shaded for several weeks before harvest. Shading boosts chlorophyll, which gives matcha its vivid green color, and L-theanine, the amino acid behind its smooth, savory taste. The leaves are then steamed, dried, and ground into powder.

Because you drink the whole leaf instead of steeping and removing it, a bowl of matcha usually delivers more caffeine, L-theanine, and catechins than a cup of regular steeped green tea. How much depends on how much powder you use.

Caffeine and L-theanine: the focus pair

Caffeine is the main reason matcha makes you feel more alert. It blocks adenosine, a brain chemical that builds up during the day and makes you feel tired.

L-theanine is the other half of the story. Several small human studies have found that L-theanine and caffeine taken together improve attention and accuracy on demanding tasks more than caffeine alone. A few studies of matcha itself have found modest improvements in attention, too. Many people describe the effect as calm focus, without the jittery peak some feel from coffee. Keep in mind that most of these studies are short and small, so the effects are real but modest.

What about long-term brain health?

You may have read that matcha prevents memory loss or diseases like Alzheimer's. The honest answer is that this hasn't been shown. Some studies of large groups of people link regular green tea drinking with better brain health as people age, and the catechins in tea, especially EGCG, are being studied in the lab. But that research can't prove matcha protects the brain. Enjoy matcha for its flavor and its gentle lift, not as a treatment.

How to whisk matcha

As a general guideline from our product pages:

1. Sift about 1 teaspoon (1 to 2 g) of matcha into a bowl.

2. Add a few drops of hot water and whisk into a smooth paste.

3. Add 6 to 8 oz of water at 160 to 175°F.

4. Whisk briskly in a zigzag motion until frothy, then adjust to taste.

Start with about a teaspoon and see how you feel before using more. A bamboo matcha whisk makes the froth much easier, and a matcha bowl gives you room to work.

Which matcha to choose

• Matcha Samidori is a premium first-harvest matcha from Uji, Kyoto, rich and sweet enough to drink on its own.

• Organic Matcha is smooth and pure, a great everyday bowl.

• Matcha Green is a versatile all-purpose matcha for drinking straight or in lattes.

• Culinary Matcha is made for lattes, smoothies, and baking.

The bottom line

Matcha's mix of caffeine and L-theanine can give you a calm, focused lift, and that's backed by a modest amount of research. Claims that it prevents brain disease go beyond the evidence. If you're sensitive to caffeine, pregnant, or taking medication, check with your doctor. Otherwise, whisk up a bowl and enjoy one of the most rewarding ways to drink tea. Explore our full matcha selection.

Kukicha (茎茶) is a green tea from Japan. The name means "stem tea," and it's sometimes called twig tea. As the name suggests, kukicha is made from a mix of green tea leaves and young tea stems, which give it a gentle, naturally sweet character that's very different from leaf-only green teas.

Kukicha has humble roots. It was traditionally made from the stems and stalks left over after processing leaf tea, a thrifty way for farmers to use every part of the harvest. What began as an everyday tea has become a favorite in its own right.

Pictured above is our Kukicha. Ours is Gyokuro and Sencha base green tea with both young leaves and delicate tea stems. Click “here” to view product.

What does kukicha taste like?

Thanks to the stems, kukicha brews a light, golden-green cup that's nutty, slightly creamy and naturally sweet, with very little bitterness. Our kukicha is made with a Sencha and Gyokuro base, and the Gyokuro leaves add a rich layer of umami.

Umami is a Japanese word for the savory, mouth-filling taste linked to amino acids such as glutamate. You'll find it in foods like mushrooms, aged cheese and broths, and in fine Japanese green teas. In kukicha, it balances the sweetness of the stems for a smooth, rounded flavor.

Is kukicha low in caffeine?

Yes. Tea stems contain less caffeine than the leaves, so kukicha is lower in caffeine than most green teas. That makes it a popular choice for the afternoon or evening, and a gentle option if you find other green teas too strong or too grassy.

Different grades of kukicha

Kukicha comes in many grades, depending on the leaves its stems come from. Kukicha made from Gyokuro and Sencha, like ours, is especially prized in Japan for its sweetness and deeper umami.

How to brew kukicha

• Tea: 1 heaping teaspoon (about 3 g) per 8 oz of water

• Water temperature: 175–185°F (about 80–85°C), never boiling

• Steep time: 1–3 minutes, adjusted to taste

• Re-steeping: the same leaves can be infused several times

Kukicha also makes a refreshing, naturally sweet iced tea. For step-by-step instructions, see our Cold Brewing Guide.

What to pair with kukicha

Its mellow, nutty flavor goes well with rice dishes, roasted vegetables, grilled fish and simple rice crackers. Our Kukicha comes in sample, 4 oz and 8 oz sizes. If you enjoy toasty Japanese teas, try our Hojicha or Genmaicha too, or browse our full green tea collection.

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Kukicha

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Nutty, creamy and mellow, Kukicha is a traditional green tea from Japan. Our Kukicha uses a Sencha and Gyokuro base with both young leaves and stems.

History & Heritage

Kukicha means "stem tea" and is sometimes called twig tea. It has humble roots: it was traditionally made from the stems and stalks left over from processing leaf tea, a frugal way for farmers to make use of every part of the harvest. What began as a thrifty everyday drink has become a well-loved tea in its own right, prized for its gentle, sweet character. Bancha, the later-season harvest, is another of Japan's traditional everyday teas, and like Kukicha it reflects a practical, nothing-wasted approach to tea.

Interesting Facts

• The Gyokuro base leaves enhance the umami (a Japanese term for savory flavor) and give the tea a unique flavor profile.

• Kukicha is very low in caffeine, among the lowest of traditional teas.

• In Japan it can even be mixed with juice to make a children's drink.

• Stems give the tea a lighter color and a naturally sweet taste.

Tasting Notes & Pairings

It brews a flavorful cup that is nutty and slightly creamy, with very little bitterness. It is easy to enjoy any time of day, including the evening. Pair it with rice dishes, roasted vegetables, or simple rice crackers. Its soft sweetness also makes it a lovely iced tea in summer, and a gentle choice for those who find other green teas too grassy.

Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 1–3 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Kukicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.

size:

Select size Sample (5 cups) 4 oz. (50 cups) 8 oz. (100 cups)

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Summer is around the corner! Let’s make some refreshing drinks to quench our thirst. 

Here we made a delicious Green Tea Mojito (with Matcha Green Tea). Matcha adds a nice jammy taste and compliments the mints and lime very well. Below please find the recipe for a pitcher size Green Tea Mojito.

Ingredients:  

• 1 tablespoon Matcha Green Tea. 
• half cup white sugar. 
• 2 handfuls fresh mint, or to taste.
• 3-4 limes. 
• 1 cup rum. If you prefer alcohol free, use coconut water instead.  
• 36 oz. club soda.

Direction:

• Put sugar and fresh mint into a pitcher. Muddle them until the mint leaves are broken down.
• Quarter the limes and squeeze lime juice into pitcher. After being squeezed, add the lime pieces in pitcher and muddle them for 30 seconds to 1 minute.
• Add Matcha Green Tea into pitcher. 
• Pour and stir rum into the mixture.
• Add ice. 
• Add club soda and stir until Matcha and sugar are well dissolved.

Enjoy!

Matcha latte made using our Matcha Green. Click “here” to view product. 

A matcha latte is one of the easiest café drinks to make at home. You only need good matcha, a little hot water, milk, and a whisk or frother. In a few minutes you'll have a smooth, creamy, bright green cup that's as good as anything from a coffee shop.

What is a matcha latte?

Matcha is shade-grown green tea that's stone-ground into a fine powder. Instead of steeping leaves and throwing them away, you whisk the powder into liquid and drink the whole leaf. A matcha latte simply combines whisked matcha with steamed or warmed milk, plus a little sweetener if you like. The milk softens matcha's natural astringency and brings out its sweet, grassy side.

What you'll need

• Matcha: 1 to 2 teaspoons, depending on how strong you like it

• Hot water: about 2 oz, at 160–175°F (not boiling)

• Milk: about 6 oz of dairy milk, soy milk, or your favorite non-dairy milk

• Sweetener (optional): sugar, honey, or maple syrup, to taste

• Tools: a mug or glass, a small sieve, and a bamboo matcha whisk or handheld milk frother

How to make a hot matcha latte

1. Sift 1 to 2 teaspoons of matcha into a mug or glass. Sifting breaks up clumps so your latte stays smooth.

2. Add about 2 oz of hot water at 160–175°F and whisk until smooth and frothy, with no lumps.

3. Stir in sweetener to taste.

4. Heat or steam about 6 oz of milk or soy milk.

5. Pour the milk in slowly while whisking or stirring the matcha.

6. For a treat, top with whipped cream and a sprinkle of chocolate powder. Enjoy right away.

How to make an iced matcha latte

Whisk the matcha with 2 oz of hot water (160–175°F) the same way, then stir in your sweetener while it's still warm so it dissolves. Fill a glass with ice, pour in about 6 oz of cold milk, and pour the matcha over the top. Stir and enjoy.

Tips for a smoother latte

• Skip the boiling water. Water that's too hot can make matcha taste bitter. If you don't have a thermometer, let boiled water cool for a few minutes before using it.

• Make a paste first. Whisking the matcha with a small amount of water before adding milk is the best way to avoid clumps.

• Adjust to taste. Start with 1 teaspoon and work up to 2 for a bolder, greener flavor.

• Enjoy it fresh. Matcha settles as it sits, so give it a stir if you don't finish it right away.

Which matcha is best for lattes?

• Culinary Matcha is made for mixing. It's bold and green, with enough astringency to stand up to milk and sweetener, so it's our go-to for lattes, smoothies, and baking.

• Matcha Green, the matcha in the latte pictured above, is a versatile all-purpose matcha from Japan. It's smooth and gently sweet, and equally good whisked straight or blended with milk.

• Matcha Kenya Highlands is a black tea matcha for something different. It's malty and smooth and makes a wonderful latte with steamed milk. Whisk it with hotter water, around 175–195°F.

Save a premium matcha like Matcha Samidori for whisking on its own, where you can taste its full sweetness.

Matcha naturally contains caffeine, so a matcha latte makes a nice morning or early-afternoon cup. Curious why many people find matcha's lift calmer than coffee? Read Matcha and Focus. For the traditional bowl and other methods, see our matcha brewing guide, or explore our full matcha selection.

As tea enthusiasts, we've been sharing quality tea at affordable prices since 2006, and a homemade matcha latte is one of our favorite ways to enjoy it.

Hojicha is a Japanese green tea that has been roasted until the leaves turn a warm reddish brown. Roasting changes everything about the cup: instead of the fresh, grassy taste of most green teas, Hojicha is toasty, nutty and lightly sweet, with almost no bitterness. It's also known as a low-caffeine tea, which makes it a favorite for evenings in Japan.

What is Hojicha made from?

Our Hojicha starts as Bancha, a later, summer-harvest Japanese green tea. Bancha includes both leaves and some of the tea plant's twigs and stems. When it's roasted at high heat, the green leaves and stems turn brown and give off a rich, toasty aroma, a little like roasted nuts or caramel.

Hojicha is a relatively young tea. The most widely repeated story says it was created in Kyoto around the 1920s, when a tea merchant began roasting leftover leaves so they wouldn't go to waste. Today it's enjoyed all over Japan and has become a popular flavor for lattes and desserts.

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What does Hojicha taste like?

Brewed Hojicha makes an amber cup that's nutty, toasty and slightly sweet, with a very clean finish. Roasting takes away the vegetal, grassy edge of green tea and almost all of its astringency, so it's an easy, mellow tea to sip, even for people who don't usually like green tea. It's also excellent iced.

Is Hojicha low in caffeine?

Hojicha is generally lower in caffeine than many green teas, though it isn't caffeine-free. It's usually made from later-harvest Bancha leaves and stems, which tend to have less caffeine than young spring leaves. Its low caffeine is why Hojicha is a popular evening tea in Japan, often served during and after dinner, and why it's a common choice for children and older people there. If you're comparing it with your other drinks, our guide to caffeine in tea vs. coffee has the basics.

How to brew Hojicha

• Tea: 1 to 2 heaping teaspoons (about 3 g) per 8 oz of water. Roasted leaves are light and bulky, so a heaping spoonful is normal.

• Water: 195–212°F. Unlike most green teas, Hojicha likes hot water, which brings out its roasted flavor.

• Time: 30 seconds to 2 minutes. Start short and adjust to taste.

You can steep the same leaves again for a second cup. For more on that, see how many times you can re-steep loose-leaf tea.

Iced Hojicha: brew it hot and pour it over ice, or try our cold brew method for an extra-smooth, naturally sweet glass.

What to pair with Hojicha

Hojicha's toasty flavor goes well with grilled fish, rice bowls and other savory meals. It's also lovely with desserts like vanilla ice cream, roasted sweet potato or chocolate.

Hojicha comes in a sample size plus 4 oz and 8 oz bags, so it's easy to try. Shop Hojicha. If you enjoy Japanese green teas, you may also like Genmaicha, green tea with toasted rice, or Kukicha, a sweet stem tea; read more in our Kukicha guide. Or browse our full green tea collection.

Looking for an easy breakfast with a little green tea in it? Matcha oatmeal takes just a few minutes and one extra step: whisk some matcha and stir it into your oats. You get a creamy, bright green bowl with matcha's gentle, grassy sweetness and a little natural caffeine to start your morning.

Pictured above is a bowl of matcha oatmeal made with almond milk and topped with pine nuts, chopped almonds and sweet red beans. Here's how to make it.

What you'll need

• Your usual oatmeal (rolled oats or quick oats), for one serving

• Milk for cooking: we like almond milk, but regular milk, coconut milk or rice milk all work

• 1 teaspoon matcha, such as our Culinary Matcha

• 1 to 2 oz hot water, around 160–175°F

• Toppings of your choice: nuts, fruit, sweet red beans, or a drizzle of honey

How to make matcha oatmeal

1. Cook the oatmeal the way you normally would, using milk or a mix of milk and water.

2. Whisk the matcha. Sift 1 teaspoon of matcha into a small bowl or cup, add 1 to 2 oz of hot (not boiling) water, and whisk until smooth, thick and lump-free.

3. Stir it in. Take the oatmeal off the heat and stir in the matcha until the color is even. Adding it at the end keeps the flavor fresh and the color bright.

4. Top and enjoy. Add nuts and fruit to taste. We like pine nuts, chopped almonds and sweet red beans.

Tips

• Don't skip the whisking. Matcha powder clumps if you sprinkle it straight into oatmeal. Making a smooth paste first gives you an even, green bowl.

• Adjust the strength. Start with 1 teaspoon. Use a little less for a milder bowl, or a little more if you love matcha's flavor.

• Try it as overnight oats. Stir the whisked matcha into oats and cold milk, refrigerate overnight, and add toppings in the morning.

Which matcha should I use?

Culinary Matcha is made for mixing. It's bold and green, with enough astringency to stand up to milk and sweet toppings, so it's our pick for oatmeal, lattes, smoothies and baking. For a smoother, gently sweet bowl, try Matcha Green, a versatile all-purpose matcha from Japan.

Want more ways to enjoy it? Try our matcha latte recipe, learn the traditional method in our matcha brewing guide, or explore our full matcha selection.

​Jasmine Green Tea is a classic full bodied green tea from China. It also makes excellent iced tea.

 

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This is a very pleasant 1st grade Jasmine Green tea with surprising body and a captivating floral taste. It has all the flavor, aroma and good green tea qualities but not the exorbitant price.

A high altitude grown crisp green tea with depths and classic green tea characters. 

Green Curls make a perfect afternoon tea.  

Green Curls are grown in the mountainous area of Fujian province. The leaves are tigltly rolled and green in appearance. The cup is crisp and complex with little to no vegetal grassiness. It is slightly smokey and pleasantly refreshing. Excellent both hot and iced. 

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So what is Tencha? Tencha is a unique kind of green tea from Japan. It is a green tea of the Gyokuro variety. In the past, it was used almost solely as a the base for Matcha. In short, Matcha is a finely ground version of Tencha.

Since Tencha is a Gyokuro variety, some would wonder what the differences are between Tencha and the famouse Gyokuro.

Firstly, it is harvested a little differently than Gyokuro. tencha leaves plucking is “three leaves and a bud”, while the Gyokuro plucking is “two leaves and a bud” on a tea branch. In layman’s term, when compared, the Tencha making calls for leaves that are slightly older. This is necessary, because Tencha needs to have a fuller flavor in order to produce a good Matcha. 

Secondly, Tencha is flat, while the Gyokuro is rolled to needle like shape after the steaming processe. The reason for Tencha leaves being flat is that staying flat makes it easier to strip of the stems and veins. Stems and veins will bring bitterness and undesired flavor to Matcha. 

So who does it taste? The taste profile of Tencha is similar to Gyokuro. However, because the leaves are little bit older and stems are striped, Tencha has a fuller body and taste sweeter.

Availabilty of Tencha is more limited due to the fact that it is produced mainly for Matcha production.  

If you are a fan of Japanese teas such as Gyokuro, Sencha and Matcha, you should definitely give Tencha a try.

50/50 blend of Japanese Hojicha and Kukicha

Hojicha is a classic roasted green tea from Japan. It is low in caffeine and has a clean toasty and slightly sweet taste.  

Kukicha is also a traditional green tea from Japan. It is uniquely flavorful. It brews a light cup of tea that is nutty with a  slightly creamy finish. It is very rich in antioxidants and low in caffeine as well. 

We made this blend at the request of a customer. And since we love both teas, we thought we should at keep some for ourselves. When we first tried it, we were surprised at how good and different it tasted. We loved it so much that we decided to add this blend to our roster. It should become available very soon.

So what does the blend of Hojicha and Kukicha taste like? It is very crisp, toasty and slightly sweet. Notes of honey and walnuts are very noticeable. It does not taste astringent at all. This blend is perfect for cold brewing, because of its taste profile.  

If you are a fan of Japanese green tea you should definitely give it a try. 

Cheers! 

We have just blended a new batch of Moroccan Mint Tea. The quality of the ingredients we use is apparent by looking at it. We use first grade gunpowder green tea and chunmee green tea as the tea base and blend them with US grown peppermint. Not only does it contain a lot of antioxidants, it also helps with digestion and provides energy. 

Cheers! 

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Moroccan Mint Tea is a blended Green Tea. Our Moroccan Mint is blended with the classic quality ingredients.​ We use the full body Chinese green teas as its base and blended them with top quality peppermint. 

The brewed cup is minty, refreshing and emergizing. Excellent both hot and iced. It can be enjoyed as is or with a dash of sugar.

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What are the differences between Green and Black teas?

This is a 2 parts question. First is how are Green and Black teas compared to each other from a production stand point? Second is what and how are they different as end products? Now lets expend on them and discuss further.

Firstly, lets take a look at how Green and Black teas are produced. Green and Black teas are both produced from the same plant which is called Camellia Sinensis. The sub cultivars of each tea maybe different, but they all belong to the Camellia Sinensis family.

The oxidation process is what sets Green and Black teas apart. Green tea is very lightly oxidized (less than 1%-15%), where as Black tea is fully oxidized. The oxidation is a process which the chlorophyll in the tea leaves is enzymatically broken down. Tannins are also released during the oxidation. This oxidation process is often times referred to as "fermentation" in the tea industry.

Green and Black teas got their name from the colors of the produced tea leaves. Because most of the chlorophyll is preserved, Green tea still retain the green appearance of the plant. Black tea appear black because the chlorophyll is broken down.

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Ceylon Kenilworth

from $2.95

Strong, smooth and full of life, Ceylon Kenilworth is a tea that has earned its worldwide reputation. Kenilworth is known around the world for its full-bodied, strong liquors and is considered the hallmark of Ceylon's medium-grown teas.

History & Heritage

Sri Lanka, then called Ceylon, was once a coffee island. In the late 1860s and 1870s a fungal disease known as coffee rust devastated the plantations, and planters turned to tea. The Scottish planter James Taylor had planted the island's first tea field at Loolecondera, near Kandy, in 1867, and within decades tea had become Ceylon's great crop. The Kenilworth estate was established by British planters in 1880 and named after Kenilworth Castle in England.

Interesting Facts

• The Kenilworth estate receives an average of 190 inches of rain a year, and it is unusual in getting rain from both the South West and North East monsoons.

• Its Orange Pekoe grades are among the most sought after from any medium-grown garden. Ours is an OP grade grown at about 3,000 feet.

• The first shipment of Ceylon tea to reach London, in 1873, weighed only about 23 pounds.

Tasting Notes & Pairings

Our Ceylon Kenilworth brews a malty cup that is lively and very smooth, with an infusion described as noire tending coppery. It is a fine tea after dinner or in the afternoon. Pair it with buttered toast, ginger cookies, or a hearty breakfast.

Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Ceylon Kenilworth is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.

size:

Select size Sample (makes 5 cups) 4oz (50 cups) 8oz (100 cups) 1lb (200 cups)

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Secondly, lets look at the differences between them as final products. Although both types of tea are rich in antioxidants, Green tea is richer in antioxidants than Black tea due to a lower oxidation level.

Studies have found that Both Green and Black tea may help boosting our energy and keeping us alert. Black tea has more caffeine than Green tea. 1 g of black tea has 22 to 28 mg of caffeine, while 1 g of green tea has 11to 20 mg of caffeine. The energizing effect is why Black tea is a stable breakfast drink in many parts of the world.

Some long term studies have shown that Black tea is beneficial to our cardiovascular system. This means regular and long term consumption may help in maintaining a healthier heart.

For Green tea, researches show that the catechins and other nutrients in Green tea may help lowering the blood sugars. Drinking 2 to 3 cups of Green tea is also believe to be very beneficial in weight control.

The conclusion

In conclusion, both Green and Black tea are healthy and can be very beneficial to our health. However, in order to reap the benefits of tea, we need to establish a habit of consuming 2-3 cups of tea a day every day. So the key here is to find the teas that we love to enjoy. Because if we enjoy the experience of drinking tea, it is then very naturalto establish a long term and consistent consumption of this healthy beverage.

So if you are already a regular tea drinker, stick to your favorite teas. If you are new to tea, try different types of teas and find some that you love to enjoy! Cheers

Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japanese sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is common for rice to ‘pop’ like popcorn, hence the name "popcorn-tea"

Country of Origin: Japan

Grade: Sencha Genmaicha

Manufacture Type: Steamed green tea

Cup Characteristics: Light brownish yellow liquor with toasty flavor, tending sweet.

Matcha is rich in antioxidants, fiber, amino acids, vitamins, carotenes and many other nutrients. It is delicious and nutritious. Add this superfood to your diet and enjoy all the great benefits. Matcha is  very versatile and easy to use. Whisk it up for enjoyment, mix it with drinks, smoothies, or shakes. Cook with it, baking with it, and just be creative with this wonderful ingridient. 

Senchamint steeped after 3 minutes

Available now. This blend is a mixture of Japanese Sencha and Peppermint. We call it Sencha Mint. The brewed tea is crisp, slightly astringent and floral. When compared to Moroccan Mint, it is more subtle and doesn't require any sweetener. And of course, it makes excellent iced tea. Cheers!

Matcha is not only an energy booster. It is also packed with nutrients such as antioxidants, amino acids, dietary fiber, carotene, and vitamins. Adding Matcha to your favorite smoothie is a delicious and easy way to introduce this superfood into our diet.

Our favorite smoothie is Banana Matcha smoothie. The recipe is very simple. It takes less than 5 minutes to make. It calls for a few basic ingredients. We use 2 bananas, 1 teaspoon of Matcha, half an orange, and half an avocado. Milk or yogurt is optional. Additionally, we can also add other fruits and veggies such berries, mango, celery, and so on. 

We also posted a video on the Banana Matcha Smoothie below. Enjoy!