Genmaicha is made by blending roasted brown rice and tea leaves. Genmaicha is a tea that allows you to enjoy not only the refreshing and rich umami taste of sencha, but also the fragrant aroma of brown rice that rises from the moment you pour hot water. In order for you to fully experience the unique aroma of genmaicha, which makes you feel nostalgic and calm, we have deliberately blended a larger ratio of brown rice than general genmaicha. Even so, in order to prevent the taste of the tea from being diluted, we luxuriously use "Kabusecha", which is characterized by its plump umami flavor, harvested in tea plantations at an altitude of about 600 meters, and Ichiban tea, which has a fresh mouthfeel. When brewed with boiling water, the savory aroma of brown rice is brought out. While maintaining the deliciousness of the tea, the aroma of brown rice is emphasized by Minokamo Tea Shop's Genmaicha. Since brown rice tea leaves are more likely to sink to the bottom of bags and tea cans than brown rice, the trick is to make sure that brown rice and tea leaves are in a well-balanced teapot so that you can drink it deliciously. Use a teaspoon or teaspoon to scoop up the tea leaves from the bottom and put them in a teapot or teapot so that the ratio of brown rice to tea leaves is about 7:3. (If the ratio of brown rice is too high, it will be a thin tea.) In hot weather, we also recommend using a lot of tea leaves, waiting a little longer (about 1 minute), and pouring it into a glass with ice to cool it rapidly. * Kabusecha: Tea grown by covering the tea garden with a covering material such as kanreisha for about one week (cover cultivation) and blocking the sunlight. The green color of the tea leaves becomes darker because photosynthesis is suppressed and new shoots are grown. It is a tea with little astringency and a lot of umami.