Green Tea Matcha Genmaicha Kiri

The green tea matcha Genmaicha Kiri gives an infuse with a pleasant vegetal flavor enriched by the umami feature of matcha and the toasted notes of some rice.




The green tea Genmaicha matcha Kiri shows, with its appearance, a lot about the history and culture of tea production in the Japan. Looking at this product, in fact, it’s quite evident the union between three different elements. The protagonists of this blend are the camelia's leaves which are processed with steam following the Japanese traditional style for not oxidized tea processing. Together with this sencha like base there are some matcha (Japanese green tea powder) and some toasted rice capable of giving a particular smoothness to the infuse without hiding the typical grassy flavor of Japanese camelia processed with steam. The matcha here has the role to add an umami touch at the infuse other then giving an energizing boost to our body with its high caffeine. The toasted rice, in the end, confers a more rustic taste to the infuse and it also tells about the old Japanese tradition because the addition of this poor element was born to maintain the tea leaves at a safe humidity level before being sell to the clients. All these three elements give distinct feelings on the palate (vegetal, toasted, umami) but they are surprisingly able to alternate each other providing an engaging and rich tasting experience.

Place of origin

Kagoshima, Japan


This tea is produced in the classic Japanese style. The leaves after the picking phase pass through a brief withering phase and then they are steamed at a very high temperature for 15/20 seconds. This practice provides the "killing of the green" which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now rolled for released all their flavors and then they are dried with hot air before adding the toasted rice and the matcha in a determinate quantity decided by the producer.


Put 4 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don't have one you could use another teapot preferably with a wide flat bottom.

Pour 100 ml of water at 75°C temperature on the leaves and after 30 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 40 seconds for the second infusion and 50 seconds for the third.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Teapot

    4g-100ml / 30-40-50 sec / 3 infusions


  • Oxidation


  • Caffeine

    Caffeine high


  • Origin: Japan

  • Taste: Vegetal/toasted

  • Instants: Drink


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Delivery in 24/72 working hours throughout Italy at a cost of € 5.50 and in the rest of Europe at € 6.50.

The delivery time for Europe varies according to the country of destination.

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