Legend has it that among the 1400 great samurai wards… he had tea in the morning about war planning with his leaders. And there was a servant named Genamai who served him hot tea for the group. Leaning over the pot to hand over the tea, Rice caught himself sneaking a morning snack from his pockets”> smoking. tea. i>
Someone popped over to bring hot tea. The warrior, on fire, leapt up swinging the Samurai sword, immediately fell on Genamai’s head in one fell swoop. He then sat down to continue the meeting. Despite the fact that he had been corrupted, he drank the tea anyway. The taste is very unique and he enjoyed the familiarity. In honor of the poor, Genmai announced that rice and tea would be served every morning and would be called Genmaicha (the Japanese name for tea is cha.
The first time I ever had genmaicha, the legendary pan-sensitive for a certain experience; in a hip coffeehouse, where tea bags were opened in a cup, hanging in the water over the lip from a pubescent wooden dowel. The tea leaves were laid out, and at the top of the fragrant emerald green moss leaves, I could see little by little popcorn swirling around ; and when I tasted the golden liquid I was absolutely blown away. It was like absolutely nothing I had ever tasted before with the high temperature of earth, air, and sea. Wait a minute, “sea?” Yes, however, to me, genmaicha has a vaguely distant and slightly oceanic flavor. You just have to try it yourself to see what I mean.
Luckily, you won’t be looking for a hipster joint to do it. You probably have fixins’ for genmaicha, or brown rice tea, in your kitchen cupboard. Follow the easy instructions below to make your own.
Necessary items
Green tea, either loose or tea bags
Brown rice, they are driven
Water
French press coffee pot, brass, or tea strainer
The cauldron is not a single piece of wood
Instructions for burning brown rice
Place a cup of brown rice in a non-stick skillet over low to medium heat. Do not use any oil or cooking spray. Dry roasting is important not only to preserve the proper flavor and texture, but to transfer any (bad) oils into the final tea. Using wooden cooking utensils, stir and spread the rice around the rice for about 3-5 minutes, until a pungent, nutty aroma is produced, and the rice darkens a bit. If you’re lucky, you might get some rice to pop like popcorn. This is desirable, but not necessary. If you feel that your rice is properly roasted and done and the kernels are not popped, it is better to remove them from the heat before they burn than to stand the popcorn. You can continue roasting with just a tablespoon, or so, while the bulk of the roasted rice is heated, if you want to try it instead of poppy seeds.
When finished, transfer the rice to a ceramic bowl or plate to cool, then to any small, airtight storage container for later use it is. You can prepare toasted rice separately, or with loose green tea store separately to prepare ready. for mixed genmaicha use. Note: do not wait for the rice to initially cool before using it as tea.
Instructions for making genmaicha
There are several easy ways to prepare your DIY genmaicha. The whole trick is simply incorporating brown rice into the normal steep process, along with green tea leaves . It remains to consider the ratio. I personally like a lot of roasted brown rice flavor in my genmaicha, so I use a and reason; that is, 1 part green tea, to 1 part brown rice. I suggest starting with a smaller proportion of rice though—1 part green tea to one part brown rice. The roasted taste is very strong and can overwhelm the inexperienced palate. If you find more rice flavor, simply increase the amount used and so next time you prepare genmaicha. Below are the different ways to make tea.
Coffee press mode
These coffee presses are in luck; This is the easiest and most visually pleasing route to genmaicha. The leaf should be green tea If you only have tea bags, simply open the tea bags and pour the contents into the press. Stick with the proportions of tea and rice above—for every tablespoon (or whatever measure) of tea used, use a tablespoon of roasted rice. Put the rice in the press with green tea. Then pour the water close to the press. Use the same amount of water you would normally use to brew tea. If you are not used to pouring tea in a coffee press or at all, use about 1 tea cups for each drink. Obviously, personal preferences will vary.
Saucepan method
Using a regular saucepan and strainer, you can create genmaicha with another infusion method. Simply take the proportions of green tea, rice, and water listed above and bring to the nearest boil. in brass Strain into a cup and enjoy.
Tea strainer and bad tea method
I highly recommend buying an individual tea filter as an individual teacup of genmaicha. They act as tea bags, and can easily be loaded with loose tea and cooked rice mixture. Simply use 1 and the ratio as above.
You can also just steep a green tea bag as usual in a cup of hot water, and add the toasted rice to the cup. Simply strain before drinking.
Notes
It is traditional to drink genmaicha straight, without any kind of sweetener or cream added. However, despite its unfamiliarity, I’m all about honey and cream, and I find chai amazing. You just can’t go wrong with what you plan for. The flavor of the toasted rice adds such a rich texture that there will be no mistakes. Also, because of the novelty of popcorn, it’s a wonderful way to get kids involved in cooking. Some rice and popcorn can also be added to herbal for children.
Sources:
Genmaicha, Tea Laden, http://www.tealaden.com/product/genmaicha-japanese-63.cfm
