What makes this Genmaicha really special is its Chinese origin of Zhejiang, as well as the Longjing cultivar that is also used to make the world-famous Long Jing or "Dragon Well" pan-fried green tea. After harvesting, the leaves are steamed as quickly as possible for a relatively brief 40 seconds, as per the Japanese Chumushi ("medium steamed") style. They are then dried, shaken and shaped to give them their typical needle form. Roasted rice – also grown without artifical fertilisers or pesticides – is then added to the tea leaves to make Genmaicha. Due to the cultivar and the somewhat late harvest by Chinese standards, the needles of this tea are much more robust and fleshy compared to Japanese Genmaicha, giving this tea a more settled and mild nature.
Single Origin
This tea is sourced directly from one tea farmer in Zhejiang.
