Toasty, nutty and comforting, Genmaicha is a specialty Japanese green tea blended with fire-toasted brown rice. Our Genmaicha uses a high-grade Sencha and Gyokuro green tea base.

History & Heritage

Genmaicha is often described as the tea of thrifty households. A widely told account says Japanese families added toasted rice to their tea to stretch it further when tea was expensive, and the combination became a beloved tea in its own right in the early 20th 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.

Interesting Facts

• During firing, some rice grains pop like popcorn, which is why Genmaicha is nicknamed "popcorn tea."

• The Gyokuro in our blend adds complexity and umami, a Japanese term for savory taste.

• Our Genmaicha comes from Shizuoka Prefecture.

Tasting Notes & Pairings

The fresh, vegetal character of the green tea comes through in the cup, tempered by the warm, bakey character of the rice. There is a natural sweetness and an almost chewy character to the finish. It is a natural partner for Japanese meals: try it with miso soup, onigiri, tempura, or ramen. It is also a wonderful introduction to Japanese tea for anyone who prefers a warm, savory cup to a grassy one, and it makes a mellow after-dinner tea.

Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 2–3 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Genmaicha 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.

Gyokuro, meaning "jade dew," is one of Japan's most prized green teas. Our classic Gyokuro brews a full-flavored cup with a satisfying, light and refreshing character, the signature sweet green flavor, and hints of seaweed.

History & Heritage

Gyokuro was created in 1835 in Uji, near Kyoto, Japan's historic tea capital. It is credited to the sixth-generation head of the Yamamoto Kahei tea family, who refined a way of growing and processing shaded tea leaves to bring out their sweetness and savory umami. Shading tea plants had long been practiced in Uji for the tea used in matcha, and Gyokuro applied that idea to a leaf tea, creating a new style that remains a symbol of Japanese tea craftsmanship.

Interesting Facts

• The tea is covered with black curtains or bamboo and straw shades for about 3 weeks in early spring. This increases chlorophyll, making the leaves dark green, and reduces tannin for a sweeter flavor.

• The leaves are small, about 3/4 inch long, and extremely fragrant and tender.

• Immediately after plucking, the leaves are steamed to seal in their freshness.

Tasting Notes & Pairings

Rich, sweet and savory, with a smooth, almost brothy texture. Gyokuro is best sipped slowly from a small cup to savor its depth. Pair it with delicate Japanese sweets, sashimi, or simply enjoy it on its own.

Brewing tips (general guideline): use 2 teaspoons (about 4–5 g) per 4–6 oz of cooler water, 120–140°F, steeped about 2 minutes. Cooler water brings out sweetness and umami. The leaves can be infused again. Adjust to taste.

Like every tea at Beantown Tea & Spices, Gyokuro 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.

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.

Warm, toasty and soothing, Hojicha is a low-caffeine roasted green tea from Japan. It brews a nutty cup that is slightly sweet with a very clean finish.

History & Heritage

Hojicha is a relatively young tea. The most widely repeated account says it was created in Kyoto around the 1920s, when a tea merchant began roasting leftover leaves so they wouldn't go to waste. Roasting transformed the tea, turning the green leaves a reddish brown and giving them a toasty, caramel-like aroma. Today Hojicha is enjoyed throughout Japan and has become a favorite flavor for lattes and desserts. Some accounts add that the roasting idea was encouraged by researchers in Kyoto. Bancha, the later-harvest tea often used for Hojicha, had long been an everyday tea in Japan.

Interesting Facts

• Our Hojicha is made from roasted Bancha, a summer-crop green tea.

• The roasting process removes almost all astringency and bitterness and significantly reduces caffeine.

• In Japan, Hojicha is often enjoyed during and after dinner, and it is popular with children and older people because of its low caffeine.

• Roasting turns the leaves from green to a reddish brown.

Tasting Notes & Pairings

Toasty, nutty and lightly sweet, with almost no bitterness. It is also excellent as an iced tea. Pair it with grilled fish, rice bowls, or desserts like vanilla ice cream, roasted sweet potato, or chocolate.

Brewing tips (general guideline): use 1–2 heaping teaspoons (about 3 g) per 8 oz of water at 195–212°F, steeped 30 seconds to 2 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Hojicha 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.