One With Tea Organic Japanese Genmaicha with Matcha

Think of it as a delicious fusion—you get the nutty, almost popcorn-like flavor from roasted brown rice combined with the creamy, earthy umami of matcha. Reviewers consistently describe it as smooth and well-balanced, with a slightly sweet finish. The roasted rice gives it this inviting, toasty aroma that makes it feel comforting rather than grassy or bitter.

Absolutely. First-time genmaicha drinkers report having great success with this blend. The nutty, roasted rice flavor is really approachable—it's less intimidating than straight green tea if you're new to Japanese teas. Plus, because it's loose leaf, you can adjust the strength to your preference. Several reviewers mention it's forgiving even when cold brewed, which is perfect for experimenting.

Definitely. Tea enthusiasts appreciate the authentic Japanese blend and the complex interplay between the matcha and genmaicha. The deep green liquor, rich aroma profile, and smooth, creamy mouthfeel from the matcha give you plenty to explore. The loose leaf format also lets you experiment with brewing techniques to bring out different characteristics.

It's genuinely well-balanced—neither element overpowers the other. Multiple reviewers specifically praise this balance, noting you get both the creamy matcha umami and the nutty, toasty rice notes in each cup. The matcha adds smoothness and depth without making it taste like a pure matcha, while the genmaicha keeps it from feeling too heavy or grassy.

This is one area where the product falls short—several reviewers mention the lack of clear brewing instructions for temperature and ratios. You'll want to do a bit of research on your own. As a starting point, most genmaicha blends work well around 175°F with about 1-2 teaspoons per 8 oz of water, steeped for 2-3 minutes. The good news is it's forgiving, so there's room to adjust based on your taste.

Yes, and reviewers report it works really well cold brewed. The smooth, nutty characteristics seem to come through nicely with cold brewing, and it's a forgiving method if you're still learning how you like your genmaicha prepared. It's a great option for summer or if you prefer a mellower, less astringent cup.