Kinu is the Japanese word for "silk". Its unique luster has been prized since ancient times, and as such is used to describe the silky smoothness of various cuisines. We invite you to try our premium Genmaicha tea -- a blend of high grade sencha tea leaves and toasted rice. Some of the rice pops in the toasting, leading many to call this tea "popcorn tea".
Genmaicha probably had its origins as a way to extended the life of tea that had gotten old. The story that is told in Japan is that it comes from a folk custom of roasting leftover kagami-mochi, a kind of rice cake that is eaten during the New Year holidays, and putting the roasted mochi into tea.
Prior to refrigeration, the shelf life of tea leaves did not keep as long. The leaves would lose its flavor after a year, and placing yummy tasting toasted mochi into the tea is one way to combine and enhance both flavors. And as you may know, mochi is made from rice…
Tea: 5 grams
Time: 60 seconds
Water: 90C/194F, 200 ml
Resteep 2-3 times.
Use hotter temp for more astringency, cooler temp for more sweetness. Longer time / more tea for stronger flavor.
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.