Today has been an utterly lumpy day. I have pretty much spent the entire time I have been awake staring at my screen, a big lump in my chair, wrapped in a fuzzy sweater. The very ideal lazy Sunday, which is nice since I did not sleep so well last night. I do not indulge very often, but some days just doing nothing is refreshing.
For today's tea I am taking a look at Yunomi's Onocha's Mochi Rice Genmaicha, a classic tea with a slightly unusual twist, and you all probably know by now, I really like atypical Genmaicha, I find them fun. Yunomi recently redid their website, and their usual wealth of information about the tea is not present yet, though there is a bit about Onocha and its history. From what I can gather about this tea, it is good old fashioned Green Tea (probably Bancha) with Mochi Rice, though this is not too uncommon, but it seems for the most bog standard Genmaicha it is toasted brown rice with popped sorghum to give it the 'popcorn' appeal. Once in a while you get one with mochi rice. The aroma of the rice and tea blend is a great blend of toast, fresh grass, and a gentle sweet nuttiness much like you get when you open a steamer full of rice. Hilariously it smells nothing like the Mochiko flour I use for my various baking projects.
Into the tiny kyusu the leaves and rice go for their bath, and I can smell the toasty aroma creeping ever closer from my tea desk to my computer desk, it is quite nice. No surprise the leaves are very toasted smelling, strong notes of toasted rice and grain with an equally strong grassy green aroma, this is a robust Genmaicha. The liquid is a balance of grass, umami rich kelp, and toasted rice. This is an aroma that is very much so savory and not at all sweet.
The taste is very rice heavy, a perfect blend of toasted rice and slightly sweet steamed rice. After this initial rice burst is savory kelp, fresh and slightly sharp grass, and a bit of a grainy finish. It is rich and refreshing, one of those teas that to me tastes like a warm comfy sweater, probably because years ago when I was recovering from surgery I pretty much lived off of Genmaicha. I will say this one is more savory than most I have had, but brewing at a lower temperature I find brings out the sweetness, so take that as you will.