- Tea Knowledge
Take sleek needles of sencha and add roasted grains of brown rice: this innovation, originally an economising measure to stretch more expensive tea, joins the ranks of gianduja, chicory coffee, and other ersatz goods that lasted into the age of abundance. The full-bodied nuttiness is enhanced by the vegetal flavor of green pea and a hint of black pepper spice, and its popularity at restaurants is easy to understand, pairing well with savory dishes. In addition, those looking for a green tea with less caffeine or acidity may appreciate the mollifying part played by the rice. Enjoyed by many year-round, we'll gladly raise of cup of genmaicha to those first innovators for making thriftiness taste so good.