Matcha-iri genmaicha
Genmaicha with a small amount of matcha powder blended in, which is now more common commercially than plain genmaicha. The matcha adds colour and body to a tea whose base leaf is usually a low grade of bancha.
Character
The familiar toasted-rice character with more colour and body than plain genmaicha, from the added powder rather than from better leaf.
- Flavour
- Roasted, Nutty, Umami
- Aroma
- Toasted
- Mouthfeel
- Medium, Smooth
- Complexity
- Straightforward
- Notes
- toasted rice, popcorn, fresh grass
- Aftertaste
- Toasty and savoury.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- Japan
- Oxidation
- Unoxidised
- Harvest
- Year round
- Processing
- Steaming (Japanese fixation) → Rolling and shaping → Roasting → Drying
History
Adding matcha to genmaicha is a late twentieth-century commercial development, supplying colour and body that the low-grade bancha base lacks. It is now more common than plain genmaicha.
Brewing
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 80–90 °C · 1 authored infusion
Kyusu brewing (Japanese style)
3–5 g/100 ml · 80–90 °C · 3 authored infusions
Gongfu brewing (gaiwan)
3–4 g/100 ml · 75–85 °C · 4 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Genmaicha
Plain genmaicha and the version with matcha blended in, now more common commercially. The added powder supplies colour and body that the base bancha lacks.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Kamairicha
Shares 5 descriptors with Matcha-iri genmaicha: nutty, roasted, medium, smooth and toasted.
- Liu An Gua Pian
Shares 5 descriptors with Matcha-iri genmaicha: roasted, nutty, medium, smooth and toasted.
- Lu An Gua Pian (Melon Seed)
Shares 5 descriptors with Matcha-iri genmaicha: roasted, nutty, medium, smooth and toasted.
- Yuan An Lu Yuan
Shares 5 descriptors with Matcha-iri genmaicha: roasted, nutty, medium, smooth and toasted.
- Beigang Mao Jian
Shares 4 descriptors with Matcha-iri genmaicha: nutty, medium, smooth and toasted.
- Dong Ding
Shares 4 descriptors with Matcha-iri genmaicha: roasted, nutty, smooth and toasted.
- Hojicha
Shares 4 descriptors with Matcha-iri genmaicha: roasted, nutty, smooth and toasted.