Genmaicha Yabukita

Take the sleek needles of sencha and blend them with roasted grains of glutinous brown rice. What began as a frugal way to extend pricier tea has earned a place alongside gianduja, chicory coffee, and other resourceful inventions that endured long past the age of scarcity.

In this premium genmaicha, hailing from Japan's smallest main island, Shikoku, the toasted rice contributes a full, warm nuttiness, deepened by a subtle savory edge reminiscent of capers and a trace of black pepper. It is no surprise that this tea has become a restaurant favorite, as its umami-rich profile complements a wide range of savory dishes. Those seeking a gentler green tea will also appreciate the way the rice softens sencha’s caffeine and acidity. Enjoyed throughout the year, genmaicha remains a testament to the ingenuity of its early makers—proof that economy can yield exceptional flavor.

Written by Dominik