SU CHI
Green Tea · Vitality · Balance
Traditional Japanese green tea with roasted rice, supporting natural energy, clarity, and daily balance.
Free shipping on orders over $60 · Australia only
Formulated by Tiffany Thurtell, Clinical Naturopath
Genmaicha is one of the most grounding teas in the Japanese tradition. The marriage of Sencha green tea and roasted brown rice produces something that is neither purely tea nor purely grain, but its own entirely satisfying thing: toasty, clean, nourishing, and centring.
I included Genmaicha in the SU CHI line because not every ritual needs to be therapeutic in the clinical sense. Sometimes the most powerful thing you can do for your body is to slow down, brew something beautiful, and be present. Genmaicha is that tea. Its caffeine content is gentle, approximately 25 to 30mg per cup, roughly a quarter of coffee, making it the ideal companion for the person who wants the ritual and mild mental lift of tea without the cortisol-spiking jolt of a strong caffeine source.
The roasted rice also adds a natural warmth and subtle sweetness that makes this blend exceptionally approachable. For clients who are new to loose leaf tea, this is often where I start them.
A high-quality Japanese Sencha forms the base of this blend. Sencha is rich in L-theanine, an amino acid that promotes calm, focused alertness without stimulation. Its antioxidant content, particularly EGCG, supports cellular health, metabolic function, and natural immune resilience. The green tea base provides the clean, vegetal backbone of the blend.
Toasted until golden, the roasted rice (genmai) transforms the flavour profile entirely, adding warmth, nuttiness, and a subtle sweetness that softens the grassiness of the green tea. Traditionally, Genmaicha was known as "the people's tea" in Japan because the rice made expensive green tea go further. Today it is valued for its flavour and its gentle, grounding quality.
Water Temperature
175 to 185°C
Steep Time
2 to 3 minutes
Best Time of Day
Morning or afternoon
Frequency
1 to 3 cups daily
Do not use boiling water and do not over-steep. Both will make the tea bitter and mute its delicate sweetness. Water at 175 to 185 degrees, steeped for no more than 3 minutes, yields a clean, toasty, deeply satisfying cup. The leaves can be re-steeped once for a lighter second infusion.