Onyx Coffee Lab - Tea - Genmaicha Green Tea Blend Sachets - By Onyx - 30 grams.

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STORYarticle-shape

This tea is a simple combination of Sencha tea grown in Kyoto, Japan and toasted brown rice. The humble origins of this tea blend comes from post WWII Japan where toasted rice was added to "stretch" a tea during uncertain and difficult times. Over time, it has grown into a popular staple in the tea world served both hot and chilled. Its distinct mildness with nutty and toasted character is refreshing and balanced.

Like many popular teas, genmaicha has an origin story rooted in folklore. It has been said that on a fateful morning in 15th century Japan, a group of samurai was meeting to discuss a war campaign. A clumsy servant, called Genmai, was pouring the tea when some grains of rice accidentally slipped from his sleeve into the cup.

Beyond the fable, genmaicha is also found in Japanese history during WWII. When resources were becoming scarce in Japan, both farmers & families would use roasted & popped rice to “stretch” their tea. This would allow any given harvest’s yield the ability to last longer and serve more individuals during uncertain and difficult times. After the war ended, the practice of adding roasted & popped rice to tea was discontinued, as it often reminded families of previous hard times. However, over the course of several generations, Genmaicha has grown to be popular again, and today it is a point of pride for many Japanese people. It is definitely a unique staple of the tea world.

JAPANESE GREEN TEA In Japan, green tea plants are generally harvested three-four times a year. The first flush harvest in early Spring (around late April to early May) is called ichibancha ("first tea"), and usually brings the best-quality leaves. After plucking, the tea leaves undergo a variety of green tea processes, distinct from the processing that oolong and black teas undergo. The common processing methods for Japanese green tea can include variable rounds of fanning, cooling, tumbling, shaping, roasting, and (most distinctly from Chinese green tea) steaming. Semi-processed green teas, also known as aracha ("crude tea"), are stored in low-humidity refrigeration until they are ordered and ready to be sorted and packaged, at which point the tea is re-fired and refined to increase its shelf life and flavor.

ABOUT THE SACHETS The pyramid tea sachets are designed to give the tea leaves ample room to unfurl & expand as they steep. These sachets are made from PLA Mesh (NeoSoilon®) material that is derived from 100% non-GMO sugar cane. Each sachet is pre-dosed so you can enjoy a great cup of tea at your convenience.

STEEP RECIPE Hot (8oz) Tea: 3g (1 sachet) Water: 8oz Water Temp: 175F Total Brew Time:* 1-2 min

Onyx Coffee Lab

Tea - Genmaicha Green Tea Blend Sachets - By Onyx

15 Sachets per box.
$17.50 / 30 grams.
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Sachets

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30 grams.

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Characteristics
CHARACTERISTICS
ROAST

Light

BODY

Nutty

ACIDITY

Balanced

NOTES

Toasted Nut, Steamed Rice, Umami

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Story

STORYarticle-shape

This tea is a simple combination of Sencha tea grown in Kyoto, Japan and toasted brown rice. The humble origins of this tea blend comes from post WWII Japan where toasted rice was added to "stretch" a tea during uncertain and difficult times. Over time, it has grown into a popular staple in the tea world served both hot and chilled. Its distinct mildness with nutty and toasted character is refreshing and balanced.

Like many popular teas, genmaicha has an origin story rooted in folklore. It has been said that on a fateful morning in 15th century Japan, a group of samurai was meeting to discuss a war campaign. A clumsy servant, called Genmai, was pouring the tea when some grains of rice accidentally slipped from his sleeve into the cup.

Beyond the fable, genmaicha is also found in Japanese history during WWII. When resources were becoming scarce in Japan, both farmers & families would use roasted & popped rice to “stretch” their tea. This would allow any given harvest’s yield the ability to last longer and serve more individuals during uncertain and difficult times. After the war ended, the practice of adding roasted & popped rice to tea was discontinued, as it often reminded families of previous hard times. However, over the course of several generations, Genmaicha has grown to be popular again, and today it is a point of pride for many Japanese people. It is definitely a unique staple of the tea world.

JAPANESE GREEN TEA In Japan, green tea plants are generally harvested three-four times a year. The first flush harvest in early Spring (around late April to early May) is called ichibancha ("first tea"), and usually brings the best-quality leaves. After plucking, the tea leaves undergo a variety of green tea processes, distinct from the processing that oolong and black teas undergo. The common processing methods for Japanese green tea can include variable rounds of fanning, cooling, tumbling, shaping, roasting, and (most distinctly from Chinese green tea) steaming. Semi-processed green teas, also known as aracha ("crude tea"), are stored in low-humidity refrigeration until they are ordered and ready to be sorted and packaged, at which point the tea is re-fired and refined to increase its shelf life and flavor.

ABOUT THE SACHETS The pyramid tea sachets are designed to give the tea leaves ample room to unfurl & expand as they steep. These sachets are made from PLA Mesh (NeoSoilon®) material that is derived from 100% non-GMO sugar cane. Each sachet is pre-dosed so you can enjoy a great cup of tea at your convenience.

STEEP RECIPE Hot (8oz) Tea: 3g (1 sachet) Water: 8oz Water Temp: 175F Total Brew Time:* 1-2 min

Roaster Detail
Onyx Coffee Labarticle-shape
Estabilished:
2012
Owners:
Jon and Andrea Allen
Awards:
2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens
MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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