Our organic Genmai Cha from Hamamatsucho, Shizuoka prefecture is made with asamushi
(light-steamed) leaves to give it a lighter, more grassy flavor that harmonizes well with the toasty nuttiness of the genmai
(roasted rice). The liquor is a clear yellow with few particulates. Use 1 teaspoon (3g) dried leaves per 6 ounces of spring water heated to 170-180°, steeping for 3 minutes.