Meistro Osada-san genmaicha, 40g/120g

What is the difference between Master Osada-san’s and Farmer Akky-san’s Genmaicha teas?

Farmer Akky-san’s genmaicha is balanced to bring out both green tea and rice flavours. Master Osada-san’s genmaicha has a slightly more intense rice flavour than Farmer Akky-san’s tea.

Akky-san genmaicha is ‘aracha’, i.e. it has not undergone the secondary processes of sorting, unifying the leaves and blending different teas. Akky-san believes that an aracha is like a family, with different members: babies are little pieces of leaves, adults are healthy, beautiful leaves, and the elderly are strong stalks. Just as in a family all members live in harmony, so too in a cup of tea. Master Osada-san’s genmaicha tea has similar sized leaves, further decorated with exploded mochi rice.

Taste: Light green tea and toasted rice
Aroma: Caramel, roasted nuts
Tea colour: Clear, greenish-yellow
Ingredients: Green tea, mochi rice
Place of origin: Shizuoka, Japan

The taste of tea in our cup is determined by the following factors:

Method of preparation:

Various tea making techniques and methods are available according to individual needs. Recommended preparation method of Yugen Tea:

Japanese preparation (3-4 pours):

Western preparation (1-2 infusions):

How to choose the right tea making utensils.

Tea quality: The quality of the tea leaves is not only determined by the final result of the artisan, but also by the storage conditions of the suppliers and yourself. Green Japanese tea is particularly sensitive to the environment, therefore, the recommended consumption time of this tea is quite short. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and odours as possible.

Water quality: Water makes up 99% of the contents of our cup of tea, so its quality is as important as the tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.

The Osada family is one of Japan’s leaders in organic tea, not only nurturing their own tea fields, but also bringing together more than 30 organic tea farms in Shizuoka Prefecture for 30 years. The Osada family buys the farmer’s ‘aracha’ tea from their cultivated fields and small family farms. The tea from the different farms remains unmixed and is individually brewed to maintain its unique taste and the highest quality. When asked what motivated him to set up an organic farm, he replied that it was his family’s and other farmers’ desire to drink natural tea, eat natural vegetables and drink unpolluted mountain river water. As the master himself says, being an organic farmer has led to a greater interest in and understanding of the tea plant, and this journey of discovery has allowed him to be more adventurous in experimenting and creating the best possible flavours.