Genmai Cha: The History of a Unique Taste
Chris CasonBorn of necessity, Genmai Cha stretched scarce tea with plentiful roasted rice, once marking a poor man’s cup. Made with humble bancha, it later charmed the fashionable, gaining better leaves, popped corn, and nutty sweetness. Today it remains a welcoming gateway to green tea, especially when crafted with spring leaves.
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