Genmaicha is Japanese green tea blended with toasted rice, and when brewed properly it delivers a deeply nutty, comforting warmth that's hard to beat on a quiet afternoon. The toasted grains soften the grassy edge of sencha or bancha, creating a mellow, toasty cup with gentle sweetness and almost no bitterness—even if you're new to green tea.
Brewing genmaicha in a Japanese kyusu teapot isn't just tradition; the wide, shallow shape and built-in fine mesh let the tea leaves and rice kernels unfurl evenly, releasing flavour without over-extracting. The kyusu's ceramic body holds steady heat at the lower temperatures genmaicha loves, giving you a clean, balanced pour every time.
Prep Time2 mins
Cook Time2 mins
Servings2 small cups (approx. 200 ml)
DifficultyEasy
Ingredients
6 g Genmaicha (about 2 teaspoons loose leaf)
200 ml Water (freshly boiled, cooled to 80°C)
Japanese kyusu teapot (optional: [[tokoname-clay-teapot|Tokoname]] or [[banko-ware-teapot|Banko ware]])
Thermometer (optional but helpful)
Small teacups (yunomi)
Nutrition per serving:
Calories: 3 kcal
Fat: 0g
Sugar: 0g
Protein: 0g
Instructions
1
Heat & Cool: Boil fresh water and let it cool to 80°C. If you don't have a thermometer, let the kettle sit off the heat for 3–4 minutes after boiling. Hot water that's too hot will scorch the delicate green leaves and turn the tea bitter.
2
Warm the Kyusu: Pour a splash of hot water into your kyusu teapot to preheat the ceramic. Swirl it around, then discard. This prevents thermal shock and keeps the brewing temperature stable.
3
Add Tea: Measure 6 g genmaicha (about 2 teaspoons) into the warmed kyusu. You'll see a mix of green tea leaves and golden toasted rice kernels; both contribute flavour.
4
Pour & Steep: Pour the 80°C water over the genmaicha in the kyusu. Place the lid on and steep for 90 seconds to 2 minutes. The wide, shallow chamber allows leaves and rice to open fully without crowding.
5
Pour Out Completely: Pour the tea into your cups in a slow, circular motion to distribute flavour evenly. Pour every last drop from the kyusu—leaving liquid behind will make the second infusion bitter. The built-in mesh strainer catches all the leaf and rice.
6
Second Infusion: For a second steeping, use water at the same temperature (80°C) but steep for only 30–45 seconds. Japanese steamed greens like genmaicha open quickly on the second pour, releasing a lighter, sweeter liquor.
🫖 Equipment You'll Need
A proper Japanese kyusu teapot has a wide, shallow body and a fine built-in mesh that let genmaicha's tea leaves and toasted rice expand evenly without clumping. The ceramic (especially Tokoname or Banko ware) holds the moderate temperature genmaicha needs, preventing bitterness and giving you a clean, balanced pour every time—something a tall Western teapot or mug simply can't match.
If you don't own a kyusu yet, use a small teapot or even a wide mug with a fine-mesh strainer. The key is to pour out every drop after each infusion so the leaves don't stew—vessel shape matters, but technique matters more.
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