Especialidad tradicional japonesa compuesta de hojas y pequeños tallos de la segunda recolección. Junto con granos de arroz tostado y enharinados en Matcha. Su infusión da un licor de un color verde brillante y un sabor deliciosamente vegetal.
A diferencia del Genmaicha habitual, en el que se utilizan hojas maduras y rotas (Bancha), aquí hemos escogido uno de los mejores tés de Japón, un Kabusecha cultivado a la sombra de la región de Kagoshima. De cultivo ecológico.
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