Properties of Brunch tea

(Camellia sinensis)


What is Brunch tea?

Genmaicha tea is a very peculiar type of tea from Japan. It is a green tea base (usually Bancha or Sencha tea) mixed with roasted brown rice.

In English it is known colloquially as Popcorn tea, because it has rice with puffed corn appearance.

It has been originally a despised tea as mixture with rice reduced the price of tea, but gradually it has earned a place among the teas for its energetic properties and good flavor.

To spice up this tea, it is often mixed with tea powder or Matcha.

genmaicha tea

Photo of Genmaicha tea.

Genmaicha tea properties

It is a low-caffeine tea, since it contains little tea and this is low in caffeine (= theine). Its energetic properties are due to the roasted rice, which permeates all its flavor in the drink.

Genmaicha tea is widely used as restorative and energy drink, which is taken by farmers before their work day. Genmaicha tea is one of the less caffeine teas existing.

It it drunk a lot by monks and people during religious fasts.

This tea, which is made with types of Japanese green teas, is known for its high content of minerals like magnesium, calcium, potassium and fluorine. For its richness in magnesium, which is a natural muscle relaxant, it has properties to treat sleep disorders and anxiety.

Scientists have found that regular consumption of tea is associated with a lower incidence of tooth decay among populations that consume it. These effects can be explained by the high fluorine content of green tea, or the antibacterial properties of tea tannins.

For its tonic effect, is highly recommended for listless people, fatigue, or in cases of mild depression.

* More information: Properties of green tea.

How to prepare Genmaicha tea?

– Infuse at 80 º C a genmaicha teaspoon. Never boil it.

– Cover and let stand 3 minutes.

– Serve hot with no milk. The same herbs in this infusion can be used for all infusions of the day (3-4 cups)

* More information: How to prepare a good tea.

punto rojo More information about tea.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

25 June, 2021

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