Genmaicha (Genmaicha)

Genmaicha is a Japanese green tea made from tea leaves and roasted brown rice. It is one of the most unusual types of teas. It also has other names - “brown rice tea”, “folk tea” and “popcorn tea”. The highlight of this drink is that it is served mixed with rice. In the production of Gemmaithi tea, only greenish varieties are used. Unlike most other types of tea, it is a fairly nutritious drink. In addition to the pleasant smell and unusual taste, tea contains substances beneficial to the body.

Rice tea - history

Genmaicha tea has been known in the Land of the Rising Sun since ancient times. It is believed that it was invented by poor peasants. Rice grains served as a complement to greenish tea. This addition reduced the cost of tea, which was very precious for those times, by a couple of times; with the addition of rice, the drink became accessible to the average person. With rice, tea became not only cheap, but also satisfying. This is how its second name arose - folk. Now the drink is consumed by everyone, both ordinary people and tea gourmets.

Gemmaitya has no official fact confirming its origin. There are several versions about his appearance. One of them says that at one point one of the inhabitants of Kyoto dropped a dish of rice on the ground, which was used for the New Year holidays to decorate the festive table. It was a pity to throw away this rice; it was simply added to greenish tea. Everyone liked the taste, and from that time on, rice grains began to be added to the greenish drink.

According to another version, similar tea began to be prepared in Korea. Since ancient times, Koreans have loved to consume a special decoction made from fried brown rice grains. Over time, to improve the taste, the water for this decoction was replaced with green tea. This idea of adding fried rice to tea over time spread beyond the borders of Korea and began to be widely used by ordinary people in China and the Land of the Rising Sun, because it significantly reduced the cost of tea.

Description of Genmaich

This drink is based on greenish tea varieties bancha and sencha, which are mixed with unrefined and previously fried rice grains. The richness and taste of tea depends on the rice that is added to it. Basically, two varieties are used - “mochigome” (with a high gluten content) and “uruchigome” (crumbly rice). When adding the mochigome variety, the drink comes out thick and opaque. If you add uruchigome rice, the tea will be translucent and less thick. Tea with the addition of rice with the highest gluten is more valued; it gives the most intense aroma and thick consistency.

When prepared correctly, the tea comes out with a yellow-green color. It has a light airy scent with notes of tea plant and rice sweetness. Connoisseurs of the drink say that it contains the smell of roasted seeds with a light fishy note, which is inherent in Japanese tea. The drink always comes out cloudy, this is due to the presence of rice in it. When consumed, a slight astringency is felt, corresponding to greenish tea. In the countries of the Far East, the drink is drunk salted, in which case it becomes similar to soup.

For Gemmaitha, only brown rice is used, because when fried it does not have a powerful smell, unlike snow-white rice. Brown rice is considered an unprocessed product. When processed, the top layer is removed from brown rice grains, thus obtaining snow-white rice.

Composition of Genmaich

This drink contains the following beneficial substances:

gamma-oryzanol - a substance that helps prevent the onset of obesity and diabetes, it has a positive effect on pancreatic cells that secrete insulin;
catechins are natural antioxidants, strengthen the heart and blood vessels, remove cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) , stimulate the functioning of the digestive organs, remove toxins (Ancient Greek toxin (toxicos) ) - poisonous - poison of biological origin) , promote weight loss;
theanine – improves brain function, increases intellectual and physical endurance, strengthens the nervous system;
vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B - have a beneficial effect on the central nervous system, improve metabolism, strengthen the cardiovascular system, improve digestion and visual function;
vitamin (low-molecular organic compound of relatively simple structure, essential for all living things) C – has an antioxidant effect, increases immunity, strengthens the heart muscle (Designed to perform various actions: body movement, contraction of the vocal cords, breathing) , restores the functioning of the gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , activates the endocrine system;
vitamin (low-molecular organic compound of relatively simple structure, essential for all living things) E – strengthens blood vessels, promotes tissue regeneration, improves metabolism and hormone synthesis, increases immunity;
iron – helps improve blood clotting and composition (the internal environment of the human and animal body) ;
calcium – strengthens bones, reduces their fragility, prevents the destruction of tooth enamel.

Useful characteristics of Genmaich

Genmaicha, thanks to its own composition, has a healing effect on the entire body. Its main qualities are:

Has an antioxidant effect. Thanks to the presence of catechins and ascorbic acid (vitamin C (a low molecular weight organic compound of relatively simple structure, necessary for all living things) C), tea perfectly removes toxic compounds and free radicals that can lead to DNA damage (Deoxyribonucleic acid is a macromolecule that ensures storage, transmission from generation to generation and the implementation of the genetic program for the development and functioning of living organisms) .
Helps prevent the occurrence of cancer, including cancer of the oral cavity, skin, breast, prostate, kidney, liver and lungs.
Restores blood pressure. Some studies have shown that drinking Gemmaiti tea every day for a year significantly reduces the risk of hypertension.
Supports heart muscle health. Constant consumption of tea prevents the occurrence of problems with the heart, such as ischemia (Ischemia (lat. ischaemia, - delay, stop - blood) - local anemia, often caused by a vascular factor (narrowing or complete obstruction of the lumen of the artery) , leading to temporary dysfunction or permanent damage tissue or organ) , heart attack, infarction, tachycardia, myocarditis.

Benefits of Genmaicha tea

Constant consumption of this drink also helps strengthen the immune system, speed up metabolic processes, remove toxins and waste, stimulate the digestive system, and increase overall tone. Tea is useful for people who adhere to a diet (Diet is a set of rules for human consumption of food) to reduce excess weight, because the drink can dull the feeling of hunger, and rice can change food intake.

Of course, taking this tea has a beneficial effect, but you should not abuse it either, in order to avoid negative reactions. Although the drink dulls hunger, if you are trying to lose extra pounds, you should not replace all meals with it. Brown rice strengthens the stool; if you drink too much tea, constipation may occur. It is also not recommended to drink tea in large quantities due to the risk of a sharp drop in blood pressure.

Contraindications

There are no serious contraindications to drinking Gemmaiti tea. It should be drunk with caution if you have problems with your stomach, such as gastritis, ulcers, high acidity, with persistently low blood pressure, or for pregnant and breastfeeding women.

Genmaicha at home

This tea is brewed in a teapot or specifically in a mug; it is recommended to use ceramics or porcelain. There is no specific and clear recipe for making the drink, but certain rules should be followed:

Before brewing, the dishes need to be rinsed with boiling water to warm them up.
The water for production must be soft, preferably spring or purified.
You need to fill the tea leaves with water at a temperature of 80 degrees. When using boiling water, all medicinal properties disappear, and the drink itself acquires an unpleasant bitterness.
For one glass of water, take one teaspoon of greenish Sencha or Bancha tea.
Rice should be fried over low heat in a dry frying pan until golden brown. After it has cooled, it should be added to tea.
The tea should steep for 3 minutes.
Re-brewing is allowed.

Use

Gemmaiti tea should be consumed in moderation; the best amount is up to 3 cups per day. It is not recommended to exceed this dose. Sugar or honey is mainly added to tea; other tea ingredients (lemon, mint, lemon balm) can overwhelm the taste. Due to its nutritional value, some people take it and use it as a soup, in which case you can add a little salt to it.

Storage

Gemmaitya, like any other green tea, should be stored in a tightly closed container in a cool place. It should be protected from direct sunlight, high humidity and temperature changes.

Genmaicha tea: beneficial characteristics and brewing method

Genmaicha tea (a variant of Genmaicha, Gemmaicha) is a unique, unlike any other tea in contrast, the state drink of the Japanese. The whole secret lies in its classic composition - a combination of rice and special types of tea. There are legends about the peculiarities of the exotic mild taste and medicinal properties. The drink of old Buddhist monks, samurai and aristocrats will appeal to both gourmets and green tea lovers.

Production development

It is clear that the Japanese tea ceremony has ancient origins, including national rituals and canons that came back in the 9th century. “Tea helps you listen to yourself,” said Buddhist monks. Now in the country of nanotechnology, special educational institutions are opening - tea schools, which teach all the intricacies of tea craftsmanship.

Genmaicha tea was discovered in the 16th and 17th centuries. poor peasants. This drink was absolutely a precious pleasure and at that time was available only to aristocrats and court nobility. Therefore, the poor population began to “dilute” it with rice.

The development turned out to be so common that this “cocktail” of fried rice and tea leaves became available to anyone. It began to be brewed more and more often at tea ceremonies.

In everyday life it is called “rice brown” or “folk”. From time to time it is called “tea popcorn” (during calcination, rice grains crack and explode).

Nowadays, in the Land of the Rising Sun, this unique drink is preferred by all people, regardless of status, income and position.

Composition of Japanese Genmaicha tea

The basis of the drink is the most unique varieties of green tea (to choose from):

Sencha (sencha) - literally “tea decoction”, is grown on plantations in the small town of Shinzuoka, collected in April, the young leaves are subjected to special steam treatment. Contains vitamin complexes (groups A, B, C, D, E), plant amino acids and iodine.
Bancha (bantya) is a variety of late autumn harvest from the same bushes as sencha. Natural raw materials - large, hard leaves and trunks. The mildest natural composition contains 1.5-2 times more catechins than ordinary green tea, and the caffeine level is significantly reduced.

The following types of rice are used as a filler:

Motigome (glued structure) - sticky in the mixture, the grains are matte and short. It has a rich aroma and, when brewed, acquires a sweetish taste. The composition includes the minerals calcium, fluorine, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B1, B2, B3, E, PP and carotene.
Urutigome (crumb rice) - contains fiber, calcium and iron, fatty acids, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B (thiamine, riboflavin, niacin).

The dry mixture of Genmaicha tea leaves has a tea smell with a slight fishy “color” and the smell of roasted seeds.

Useful Features

Japanese longevity is explained by a long-term addiction to green tea. The components of Genmaicha have useful qualities for strengthening the body:

Sencha - has a strong, slightly bitter taste with the color of nuts and spices, giving the drink a special aftertaste. Fragrant tea relieves thirst and warms, is a natural antioxidant, combats the formation of cancer cells, has a beneficial effect on the vascular system - thins the blood (the internal environment of the body formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets ) , improves blood flow (Blood is the internal environment of the body, formed by liquid connective tissue) , and prevents the formation of plaques and blood clots. It also relieves lethargy, improves metabolic processes (burns fat), and evenly tones.
Bancha - has moderate astringency and a mild taste combined with a herbal aroma. Due to the small amount of caffeine and tannin, it does not increase blood pressure, and there is no pronounced tonic effect, so it can be consumed even before bed. It has no age restrictions - it is equally useful for both adults and children, you can even drink it instead of water.
Motigome rice replenishes the lack of vitamins, complex carbohydrates, removes sodium salts from the body, and is considered a dietary product. Dietary fiber (fiber) lowers the level of “harmful” cholesterol (Insoluble in water, soluble in fats and organic solvents.) and blood sugar (the internal environment of the human and animal body) , improves blood circulation (blood circulation throughout the body) in the vessels and cleanses the intestines tract.
Urutigome rice contains amino acids, oligosaccharides, and minerals that intertwine the intestinal mucosa, reduce stomach acidity, promote the formation of new cells, and restore lipid metabolism.

Japanese rice tea Genmaicha

People from all over the world drink tea. The number of types of this popular drink is difficult to count, especially since tea is called not only buds and leaves, but also different consistencies, which can contain the most unexpected ingredients. A striking example is Genmaicha rice tea.

What kind of tea is this anyway?

Genmaicha is one of the most exotic varieties of the popular drink. To make it, greenish tea leaves are combined with unpolished fried rice. During the roasting process, some of the kernels burst, acquiring the smell of popcorn. The smell of dry consistency is reminiscent of a mixture of green tea and roasted seeds with a note of fresh fish.

Watch a video about Genmaicha tea, which is the most popular among Japanese teas, and about its beneficial properties.

Creation

Genmaicha was created in the 16th and 17th centuries by peasants. At that time, only aristocrats could afford to drink tea in large quantities, so the poor population began to combine tea leaves with rice in order to save money. At the moment, rice tea has become popular outside the Land of the Rising Sun. It is drunk by both ordinary people and wealthy gourmets.

The following types of tea are used as a base for genmaicha:

Sencha (sencha) - grown on Shizuoka plantations. Young leaves are collected in April and steamed. Sencha is rich in vitamins B, A, C, D, E, as well as iodine and amino acids.
Bancha (bantya) is an autumn harvest of large, hard leaves collected from the same bushes as sencha. Bancha has a high content of catechins and a low level of caffeine.

For the filler, special varieties of rice are taken:

Urutigome are crumbly grains rich in fiber, iron, calcium, fatty acids and vitamins.
Mochigome are short and matte rice grains characterized by a sticky mixture. They give the infusion a rich smell and a sweetish taste. Motigome contains carotene, fluorine, calcium, and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, PP, E.

Genmaicha tea originated in the Land of the Rising Sun, but is currently being intensively created in China.

Taste properties

Rice tea has a neutral, mild taste with the colors of green tea and roasted rice. The infusion is yellow-green, slightly cloudy due to the starch content. If uruchigome rice was used for production, the liquid comes out translucent, and the mochigome grains impart thickness to the tea.

In Asia, genmaicha with sticky rice is more valued; it is customary to add some salt to it, which is why the infusion resembles soup.

Benefit and harm

Due to the high content of necessary substances acquired from rice grains, genmaicha is able to change the actual meal intake. He has the following useful qualities:

the ability to dull the feeling of hunger in combination with low calorie content helps to lose weight;
lowers blood sugar levels (in the internal environment of the human and animal body) , restores the functioning of the pancreas;
removes toxins and excess fluid from the body;
is a source of energy;
genmaicha actually does not contain caffeine, so you can enjoy it even before bed;
natural antioxidants reduce the risk of cancer cell formation and improve the health of the cardiovascular system;
The greenish tea leaves included in the composition speed up the digestion process, enrich the body with vitamins and mineral substances, and strengthen the immune system.

One portion of tea leaves can be poured with hot water twice, and its taste will be revealed again. One cup contains only 1 calorie, so you don’t have to worry about harming your figure. If you do not overuse rice tea, it will only bring benefits. You need to limit the amount of infusion you drink in the following ways:

for gastritis with high acidity and stomach ulcers;
with hypotension;
Brown rice tea may worsen the condition of people suffering from constipation.

How to brew: recipe and manufacturing aspects

To prepare rice tea, you need to take 1-2 tsp. tea and pour them with water boiled and cooled to 83 0C. When using boiling water, the infusion will lose a large part of the necessary substances and will taste bitter.

Genmaicha should be infused for 3-5 minutes, depending on the desired strength. After this, the tea is poured into cups and salt and honey are added to it to taste. The rice used for brewing can be eaten at the end of the tea party.

Rice tea is often served with seafood, fish and poultry dishes. The fragrant drink also goes well with grilled meat, sushi, or deep-fried vegetables.

No milk is added to the regular drink, but this can be created if desired. To do this, the amount of tea leaves is increased by a third and filled with equal parts of hot milk and water.

Chinese rice tea

Chinese and Japanese varieties of Genmaicha are made from the leaves of the same bush, but the production process differs significantly.

In China, as in almost all other countries, tea leaves are poured onto baking sheets and sent into roasting pans to dry. This speeds up the process, but reduces the properties of the product and makes its smell less pronounced.

Residents of the Land of the Rising Sun immediately after picking, treat the tea leaves with hot steam, and then roll them and dry them in the fresh air. This development allows you to quickly stop the fermentation processes and preserve all the beneficial characteristics of the freshest raw materials. A cup of Japanese green tea contains 60% antioxidants and polyphenols, while the same volume of a drink made in China contains only 16%.

Reviews

By tradition, for informational purposes, we present several reviews left by visitors to our website through the explanation form.

Review from Christina, Moscow: “I tried the genmaicha drink, which is also called “Geisha’s Breakfast,” for the first time in Thailand, and when I arrived home, I ordered this tea in a Chinese online store. The tea leaves cannot withstand repeated pouring of hot water, maximum 2 times. The infusion tastes good and is a little reminiscent of popcorn. It’s funny that after it I don’t feel like eating for a long time.”

Review from Maria, Tver: “I decided to buy rice tea out of curiosity. A friend said that it has a fishy taste. The taste is truly extraordinary: salty with the smell of green tea, seafood and popcorn. I really like it, but my husband doesn’t like it; he prefers sweet drinks.”

Tea with rice is necessary and unusual; with its help you can vary your diet, get rid of extra pounds and reduce the risk of certain diseases. Genmaicha is able to change the snack, because the rice grains included in it can be eaten after drinking tea.

Japanese tea with rice

Composition of genmaicha tea

Exotic Japanese tea with rice - genmaicha is not complicated in composition. Its base is greenish tea Sencha or Bancha and fried brown rice. When making tea, two types of rice are used - mochigome (the most sticky) or uruchigome (crumbly), which affects the clarity and mixture of the drink.

Genmaicha tea looks special: dry tea leaves mixed with rice. Moreover, when fried, part of the rice bursts, which evokes associations with popcorn. The smell of the dry brew is tea-fishy (almost all Japanese teas smell of fish) with a slight smell of roasted seeds that comes from rice grains.

Brewing genmaicha

Japanese tea with rice is brewed directly in a cup using the usual method. The dishes must be heated, the water should be approximately 85-90°C. One teaspoon of tea leaves is poured with water and infused for 3-5 minutes.

Brewed tea has an unusual dull green-yellow color, a nutty aftertaste, and a predominant smell of fried rice.

The taste is also unusual. I would like to add salt to this tea, as they often do in the Land of the Rising Sun, by the way. Genmaicha is more like a kind of “soup” drink than tea in the form in which we are used to taking it. In any case, there is no desire to drink it with honey.

Characteristics of Genmaicha

The tea has a low caffeine content, making it ideal for evening tea drinking.
Drinking tea in the evening instead of dinner (the grains from the tea leaves are eaten at the end of the tea party) helps to lose extra pounds
Genmaicha tea has all the beneficial characteristics of green tea, which forms the basis of the blend - a cleansing effect on the body, improved digestion, strengthened immunity, etc.
Experts say that tea contains a huge amount of vitamin B1 (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B1, although there is no official information about this fact
This tea, unlike all others, has energy value - 1 serving of tea (2 g of tea leaves) contains approximately 1 calorie.

How to make genmaicha at home

Let's imagine you read the article and have a strong desire to try genmaicha tea. The nearby hypermarket does not sell it. Do not despair. Use the following recipe:

Fry half a cup of white long-grain rice (if you don't have coffee) in a frying pan until a nice yellow-golden color and let it cool.

Mix fried rice with half a glass of good loose leaf green tea.

That's it, homemade genmaicha is ready. Its taste will not differ much from the branded one, and in a sense, even surpass it. This means that the fishy smell of Japanese tea will most likely be absent. Store it in a tightly closed glass container.

You will have something to amaze your guests, although it is not a fact that they will like the tea.