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About Camille's Tea:
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green
teas, herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov
teapots, tea infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de
Provence bath and body products. We also feature multiple tea of the month clubs. Read more >>
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green
teas, herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov
teapots, tea infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de
Provence bath and body products. We also feature multiple tea of the month clubs. Read more >>
| To pay by check or money order, email camille@camillestea.com. |
Country of Origin: Japan
Region: Shizuoka Prefecture
Shipping Port: Yokohama
Grade: Genmaicha
Altitude: 500 - 1500 ft. above sea level
Manufacture Type: Steamed green tea
Cup Characteristics: Light brownish yellow liquor with
toasty flavour, tending sweet
Infusion: Tending bright with toasted rice kernels
Ingredients: Luxury green tea and roasted rice
Information: This is a specialty Japanese green tea that is blended with fire-toasted
rice. The fresh vegetative character of the green tea is imparted on the cup, but it is
tempered with the bakey-like character of the rice. There is a natural sweetness and
almost chewy character to the finish of this tea. During the firing of the rice, it is not
uncommon for rice to "pop" not unlike popcorn, hence the pet name "popcorn-tea."
Legend has it that during the 1400’s an important samurai warlord in Hakone on the
Izu Peninsula of Honshu Island (the Izu Peninsula is near the Shizuoka area) was
having tea in the morning discussing a battle strategy with his patrol leaders. A
servant by the name of Genamai was serving hot tea to the group. Leaning over to give
tea to the warlord, rice that he had surreptitiously taken for a morning snack fell out of
his pocket into the steaming hot tea. Some popped upon hitting the hot tea. The
warlord was incensed, jumped up brandishing his samurai sword he promptly cut of
Genamai’s head in one fell swoop. He then sat down to continue the meeting. Despite
the fact that the tea had been tarnished he drank it anyway. The flavor was very unique
and he enjoyed it tremendously. In honor of poor Genamai he pronounced that this
rice and tea be served every morning and be called "Genmaicha" ("cha" being the
name for "tea" in Japanese).
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly
- about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1
teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a
cup of enchantment - do not remove the leaves from the cup. Once the water level is
low - add more water, and so on and so on - until the flavor of the tea is exhausted.
Look at the pattern of the leaves in the brew, not only do they foretell your fortune but
you can see the bud and shoots presenting themselves, looking like they are about to
be plucked.
Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot,
pour in boiling water that has been freshly drawn (previously boiled water has lost
most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to
taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or
sugar since green tea is enjoyed straight-up.
Iced tea-brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a
teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea.
Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your
serving pitcher straining the leaves. Add ice and top up the pitcher with cold water.
Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea
is to double the strength of hot tea since it will be poured over ice and diluted with cold
water.]
Region: Shizuoka Prefecture
Shipping Port: Yokohama
Grade: Genmaicha
Altitude: 500 - 1500 ft. above sea level
Manufacture Type: Steamed green tea
Cup Characteristics: Light brownish yellow liquor with
toasty flavour, tending sweet
Infusion: Tending bright with toasted rice kernels
Ingredients: Luxury green tea and roasted rice
Information: This is a specialty Japanese green tea that is blended with fire-toasted
rice. The fresh vegetative character of the green tea is imparted on the cup, but it is
tempered with the bakey-like character of the rice. There is a natural sweetness and
almost chewy character to the finish of this tea. During the firing of the rice, it is not
uncommon for rice to "pop" not unlike popcorn, hence the pet name "popcorn-tea."
Legend has it that during the 1400’s an important samurai warlord in Hakone on the
Izu Peninsula of Honshu Island (the Izu Peninsula is near the Shizuoka area) was
having tea in the morning discussing a battle strategy with his patrol leaders. A
servant by the name of Genamai was serving hot tea to the group. Leaning over to give
tea to the warlord, rice that he had surreptitiously taken for a morning snack fell out of
his pocket into the steaming hot tea. Some popped upon hitting the hot tea. The
warlord was incensed, jumped up brandishing his samurai sword he promptly cut of
Genamai’s head in one fell swoop. He then sat down to continue the meeting. Despite
the fact that the tea had been tarnished he drank it anyway. The flavor was very unique
and he enjoyed it tremendously. In honor of poor Genamai he pronounced that this
rice and tea be served every morning and be called "Genmaicha" ("cha" being the
name for "tea" in Japanese).
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly
- about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1
teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a
cup of enchantment - do not remove the leaves from the cup. Once the water level is
low - add more water, and so on and so on - until the flavor of the tea is exhausted.
Look at the pattern of the leaves in the brew, not only do they foretell your fortune but
you can see the bud and shoots presenting themselves, looking like they are about to
be plucked.
Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot,
pour in boiling water that has been freshly drawn (previously boiled water has lost
most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to
taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or
sugar since green tea is enjoyed straight-up.
Iced tea-brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a
teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea.
Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your
serving pitcher straining the leaves. Add ice and top up the pitcher with cold water.
Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea
is to double the strength of hot tea since it will be poured over ice and diluted with cold
water.]
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