Genmaicha is toasted (and popped!) rice in green tea. It has a distinct flavor, which most of us Americans equate most easily with popcorn. Now, that might not sound that appetizing to you, but don't knock it till you've tried it. I didn't like the IDEA of a buttered popcorn Jelly Belly, but I sure like eating the ACTUAL jelly bean.

Genmaicha is the most popular tea in Japan. It must be so, I read it on the internet.

Since Genmaicha is a green tea, it requires special care in making. Whether using loose or bagged tea, you need to control the temperature of the water carefully. If you make your water too hot, or brew your leaves too long, the tea will be bitter. And that is bad. The temperature to brew Genmaicha should be 150 to 175 degrees. At least, that's what the experts say. I find I like my water a little cooler. Experiment and find what you like. You can drag your kitchen thermometer out to boil the perfect water, if you're that sort of person. Or like me, you can guesstimate.

One way is to put the water in a pan, so you can see it. Before boiling, just as the little bubbles start to form on the bottom of the pan, but haven't yet begun to rise is a good time to turn off the heat.

Or, bring the water to a boil and then cool or add cold, filtered water until it is a temperature comfortable to leave your finger in for several seconds. This is my unscientific method of choice.

The leaves should be allowed to brew 1-3 minutes. Start out with the shorter time, and build up if it isn't strong enough for your taste.

I love brewing green tea in a glass teapot. It is beautiful. That reason alone is enough for me to choose loose tea over bagged. But the fact that it tastes better clinches the deal. If you aren't used to loose tea, it may seem harder. But think about it- it's just a change of routine for you, not a difficulty. Put the leaves in. Lift them out. (use a strainer if brewing a single cup, or lift the strainer out of your teapot) Was that so hard?

Inhale deeply.
Drink your tea.
Enjoy your life.