Blending matcha into leaf teas (sencha or genmaicha mostly), is this idea new to you? It is actually liked by many people! The genmaicha, with the blending of brown rice and green tea has a fragrant and roasty scent. Because of the matcha addition, this tea also has a very beautiful dark green color. The tea is a deep-steamed (fukamushi) Yabukita green tea, cultivated by the Masuda family without the use of pesticides and using organic fertiliser.
Steep one tea bag per 200 ml of hot water (70C/158F) for 60 seconds. Resteep 2-3 times.
- Ingredients: Green tea, toasted rice, matcha green tea powder
- Net weight: 30 grams / 1 oz (2.5 grams x 12), 100g (loose leaf)
- Cultivar (tea leaves): Yabukita
- Harvest (tea leaves): Spring
- Region: Shimada, Shizuoka
- Steaming: Deep steamed (fukamushicha)
Yoshimitsu Masuda spent the first part of his adult life working in a major farming
cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
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