Green Tea: loose leaf

Canton Genmaicha

Wazuka prefecture, from the Obubu Tea Gardens

A traditional Japanese tea with the satisfying balance of spring green tea and tiny nuggets of toasted brown rice. This combination was originally done to make the tea go further. Genmaicha is now much in demand for its unique taste, the sweet soft green tea notes in harmony with the satisfying nutty rice.

Ingredients: Green tea, toasted rice


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read the leaves


Worker in the tea fields of Obubu.




  • 3g

  • 250ml

  • 2-3 mins



step 1: leaves

For one cup, measure out 3 grams into your teapot or brew mug.


step 2: water

Heat 250ml of water to 80°C.


step 3: time

Pour the hot water over the leaves and steep for 2-3 minutes. Strain and drink.




Tube of Canton Genmaicha with the Leaves Spilling Out of the TopSweet, nutty mochi rice is steamed, dried and roasted – then combined with traditional Bancha green tea. The result is notes of vegetal spinach and green bean, balanced perfectly with nutty rice cake and just a hint of umami-rich nori. Brass yellow in colour, the liquor has a light astringency and rounded finish, as well as sweet, buttery aroma of pecan.




Map of Japan Highlighting the Location of Obubu Tea Garden

The Obubu Tea Farms in Kyoto are currently producing some of the highest-grade artisanal green teas in Japan.

Lead farmer Akihiro “Akky” Kita spent 17 years mastering the art of green tea production in Wazuka before finally setting up his own ethical and ecological tea garden.  

The farm is also involved in a number of projects to help develop local communities through artisanal, sustainable tea production.



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