If adding roasted rice to sencha stems was born out of a need to make tea stretch further in hard times, you wouldn’t know it from how delicate and harmonious this blend is. Sourced from the Nagatani Tea Farm outside of Kyoto, Japan, who have been farming for 120 years, this genmaicha exemplifies how balanced the combination can be. The roasted rice provides a nutty, creamy foil to the sencha’s salinity, carrying through into a long, smooth finish.