Talk:Genmaicha

Corn
I am confused. The description of the tea with popcorn added is not correct. I see it on packaging and on the web. If you look for the Japanese descriptions it is described correctly. On the American company descriptions, it includes popcorn. If it was actual popcorn, the fluffy popped items (which are a starchy rice that pops) would be larger. It is a specialty Japanese tea that is blended with fire-toasted rice. During this process of firing (toasting) the rice, it is common for the rice to 'pop' not unlike popcorn, hence the name 'popcorn-tea'. -- —Preceding unsigned comment added by 64.136.146.184 (talk • contribs)


 * I visited a large Asian grocery store the other day and inspected a number of brands of Japanese-produced genmaicha, all of which contained a list of ingredients. All included tea and rice as ingredients, and none included corn as an ingredient (although all had a small proportion of tiny white popcorn-like elements). Thus, I can confirm that the American companies stating that the genmaicha they sell contain popcorn are incorrect. Badagnani 21:23, 22 July 2006 (UTC)


 * If it's any help, I currently have a pack of American (Yama Moto Yama) genmaicha in front of me, which has some occasional very popcorn-like elements, and also lists on its ingredients "sorghum seed". The Commercial_sorghum page shows that this pops in a way similar to popcorn, and what's in this tea could certainly be the popped sorghum pictured on that page, so maybe that's what you're seeing? I wonder if popped sorghum is being called popcorn? Really not sure about this, but I thought I'd mention it in case it helped us figure out what's with the popcorn :) gothick (talk) 14:26, 30 November 2011 (UTC)

Brewing time
Brewing time: 30 seconds to 1 minute. -- —Preceding unsigned comment added by 69.224.37.51 (talk • contribs)
 * I brew mine for 30 sec the first time, and the next two I just pour the water over the leaves and then take them out immediately. Each batch of leaves is good for three brews. Also: I use boiling water for this tea, and the cooler water for the higher quality Japanese ones. 206.174.33.78 (talk) 21:58, 8 August 2008 (UTC)

I heard a story (with no source) on the origin of genmaicha. Genmai was a servent in Medieval Japan. One day, while preparing tea for his master, a sammurai warrior, he accidently spilled some roast rice in with the green tea. When he poured hot water into the teapot, the sammuari noticed the rice floating in the tea and took it as an insult. He pulled his sword and cut of Genmai's head. Then, he poured himself a cup of the offending tea and liked it. He referred to it as genmaicha, "cha" being the word for tea. So, a servant's mistake led to his name attaining immortality.


 * That's a nice story, but it's pretty much nonsense. "genmai" is the standard word for "brown rice" (or "unpolished rice") in Japan, so the name simply means "brown rice tea".  The origin was almost certainly someone trying to stretch their tea supply by combining it with rice.

The practice has its origins in WWII shortages. I cannot find a good online source for this, but I came across it in a tea training certification manual.

Need additional photo
Need photo of the brewed tea. Badagnani 00:10, 7 September 2007 (UTC)
 * I'm a photographer and just bought some genmaicha. I'll see what I can do. gothick (talk) 14:28, 30 November 2011 (UTC)
 * I have now added a photo of the brewed tea, in a clear glass mug. I also uploaded a photo of the unbrewed tea in an infuser, but there were plenty of those already on the page, so I didn't bother adding it to the gallery. Let me know on my talk page if anyone wants any different pictures; I've got plenty of tea :) gothick (talk) 22:08, 30 November 2011 (UTC)

Which type of green tea
What type(s) of green tea are used in this product? The leaves in the one I have are fairly bright green and flattened, looking something like dragonwell tea. Badagnani 02:06, 8 September 2007 (UTC)
 * As long as I know (not academic research), the tea used in Genmaicha is Bancha. I hear that genmai is used for the purpose to add good taste to bad(Hi) tea.Penpen0216 07:15, 20 September 2007 (UTC)

Dragonwell is chinese, not Japanese. —Preceding unsigned comment added by 67.198.105.119 (talk) 14:27, 16 June 2008 (UTC)

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Version without tea leaves?
Is there any version of this tea without tea leaves (i.e., just with toasted rice, as with the Korean hyeonmi cha)? Badagnani (talk) 22:40, 25 November 2008 (UTC)

Sorghum?
An anonymous edit made the claim that the "popcorn" bits of genmaicha aren't rice, but sorghum. I'm unable to find any non-blog hits for this in English, and Japanese searches for モロコシ／唐黍 (which I presume is what "sorghum" means here) are also drawing a blank. Anybody? Jpatokal (talk) 07:52, 14 September 2010 (UTC)

Hey, I'm the anon who made the post claim, the reason I'm trying to clarify this, is because I'm close in with a gentleman who imports Tea and stuff here in town, I get all of my Lapsang Suochong and Genmai-Cha from him, directly imported. The stuff on my counter lists the ingredients: Green Tea Leaves, Toasted Brown Rice, Puffed Sorghum. I'm trying to get the brand translated so I can hopefully turn up the proper evidence, I just do NOT edit wiki as a habit, but thought the article should correctly indicate the popped ingredient. —Preceding unsigned comment added by 216.237.252.88 (talk) 17:38, 17 September 2010 (UTC)

Anon again, here's at least one example online, from a different brand: http://sushinow.com/tea.html -- the problem is that importers don't always list the ingredients right on these products when they're imported. "Popcorn Tea" isn't a term used exclusively for Genmai-cha, but the Sorghum-containing Genmai-cha with popped kernels, but there IS genmai-cha without the sorghum, it is not called popcorn tea. —Preceding unsigned comment added by 216.237.252.88 (talk) 17:43, 17 September 2010 (UTC)

Description Should Include Caffeine Content on Wiki Article
the description of the gen mai cha does not include average caffeine content per serving adjusted for the addition of the brown rice, diluting the tea per weight —Preceding unsigned comment added by 69.181.155.55 (talk) 11:30, 6 May 2011 (UTC)

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