Organic Chiran Genmaicha

Organic genmaicha green tea made with bancha from the 1st-4th harvests; blended with organic rice from the top-growing region of Chiran in southern Kagoshima. 30% okumidori and asatsuyu cultivars. Pleasantly warming. 100g
Character Mildly savoury, light, fresh, mineral, rounded, nourishing rice aroma, alkaline, low caffeine
Tea Garden Renowned, small, family-operated farm in Chiran
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest Blend of the 1st, 2nd, 3rd and autumn/winter harvest, 2019 (ichibancha: April-May, nibancha: June, sanbancha: July-August, autumn/winter: October)
Cultivar Yabukita (70%), Okumidori (20%), Asatsuyu (10%) Rice proportion: roughly 50%; toasted organic rice
Elevation 160m above sea level
Steaming Between medium to deep (chumushi and fukamushi, 60 seconds)
Organic Cert. EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (Region 11/2019)
Grade 88/100 p. (genmaicha category); Basic Grade
Customize Organic Chiran Genmaicha<br>Set
2 x Organic Genmaicha Bancha Chiran   + €0.00

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€14.25 €15.00

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€71.25 / 1kg

Tea Farm

Our genmaicha is sourced from a renowned organic tea farmer in Chiran. He is passionate about nature and has had his tea fields certified organic since 1998. He creates masterful blends of southern cultivars on an annual basis, and is very proud of the quality of the traditional machines he uses for processing the teas.



A very mild, fresh and clear genmaicha. Available at a very affordable price as a result of the multiple-harvest blend. The okumidori and asatsuyu southern cultivars lend more umami and sweetness. A cost-effective choice for those who drink genmaicha regularly or are new to genmaicha


Grass green needles with deep orange toasted rice


Yellow green colour typical of bancha


Genmaicha is a mild, low-caffeine Japanese green tea with roasted brown rice. The green tea used for Genmaicha is mostly Bancha, with premium qualities also using high-quality Sencha. The added rice is roasted, popped and then mixed into the tea, giving it a hearty, malty taste. The added rice makes Genmaicha a warming and very mild tea, making it particularly suitable as an accompaniment to meals and for cold days.

Cultivation & Processing

The tea field is located in the fertile lands of southern Chiran in Kagoshima, Japan. The sun shines intensely over these coastal lowlands, thus encouraging the synthesis of bitter substances in the tea plants. The tea field has been certified organic since 1998 and utilises self-produced natural fertiliser that is fermented for 3 years and made from a nutritious combination of bamboo powder and mineral-rich stone. The fertile volcanic soil is further complemented by the ashes that are carried by the wind from the nearby active volcano, Mt. Sakurajima. The tea is immediately washed with water after harvest to cleanse away volcanic ash. The tea farmer takes special pride in the use of older, traditional rolling and drying machinery that is made of bamboo rather than plastic. The bamboo components ensure the high quality of the tea during processing.


This tea is exclusively sourced from the above mentioned tea farm in Chiran. Sourced directly from the tea farmer.

Organic Certification


Brewing Guide

2 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.


The ideal teapot for this genmaicha is a brown kyusu or dobin for genmaicha (which allows it to develop a more full-bodied flavour). For a more neutral taste, a black tokoname kyusu with a fine ceramic strainer can be used.


The ideal tea caddy for this tea is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy.

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