Product Information Kakegawa Genmaicha (green tea with roasted brown rice)

Genmaicha (玄米茶) is green tea with roasted brown rice.
The green tea of genmaicha which CHAMART introduces is fukamushicha (deep-steamed green tea).  The ratio of fukamushicha and roasted brown rice is 6:4.  The steaming time of fukamushicha is 60 to 120 seconds. The insoluble components such as vitamin E, β-carotene, chlorophyll, etc. can be consumed more easily from fukamushicha than from medium-steamed green tea. The used tea leaves are very soft, thus it can be used for cooking.

The genmaicha is single origin and certified as Organic JAS. The fukamushicha is produced in Kakegawa City, Shizuoka Prefecture. Kakegawa is famous for fukamushicha.
The tea leaves of fukamushicha are cultivated by the Chagusaba farming method which was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the United Nations in 2013.*
This genmaicha is eco-friendly tea and CHAMART calls the genmaicha “CHAGUSABA tea”.

CHAMART introduces 2 grades (GL1 and GL2) of genmaicha and 2 grades of genmaicha powder too.

GL2 is the 2nd grade and the variety is Yabukita.

Genmaicha GL2

Green tea and brown rice
Type of tea:

Genmaicha (green tea with roasted brown rice)
Production place: Kakegawa City, Shizuoka Prefecture, Japan
Leaf: Leaf, stem and roasted brown rice
*Due to the long steaming time, the shape of leaves are broken into tiny pieces, but the shape does not reflect the quality of tea.
Time of steaming tea leaves: about 60 to 90 seconds
Color of brewed tea: Yellow-green
Flavor: Roasted rice aroma, a little sweetness, not bitter
Best-before date: 1 year after the shipping date or 2 years after the shipping date if storing under 9 ℃ in the refrigerator
Organic farming (certified Organic JAS) *:
Certification body: Japan Organic & Natural Foods Association (JONA)
Price: Please contact us

MOQ (Minimum Order Quantity): 20kg 
Net weight:
20kg/1 package (box)
Gross weight: 22kg/1 package (box)
Cardboard box size: 480mm × 340mm × 400mm (2kg)
Inner package: Aluminum bag
Storage condition: Avoid storing in places with high temperatures and humidity, and keep out of direct sunlight.

CHAGUSABA farming method *:
The tea is cultivated using the CHAGUSABA farming method in Globally Important Agricultural Heritage Systems (GIAHS) recognized areas.
*The CHAGUSABA farming method is NOT an organic farming method.

Please click here for the details of 1, 2, 3 and 4.
1. Organic JAS (Japanese Agricultural Standard)
2. EU Maximum Residue Level (MRL) of Pesticide
3. Examination of Radioactive materials in tea cultivated in Shizuoka Prefecture
4. Tariff rate on green tea to EU and HS code

Variety: Yabukita
Yabukita is the most popular variety of tea plant in Japan. Yabukita is a well-balanced variety, with a high yield and has a strong umami flavor. Yabukita is suitable for any kind of green tea.

Producers of tea:
A family-run tea garden that manages the production of tea from cultivation through processing.  The tea farmer’s teas were awarded at multiple national and international tea contests.

The philosophy of the tea farmers is respect for nature and cultivating tea. They do not want to destroy the ecosystem using agricultural chemicals. Thus, they don’t use any chemicals for their tea cultivation.

They mix Chagusa (grasses around the tea fields) and rice bran with soil and compost them to make nutrient rich soil. Microscopic organisms work in the mixture and it becomes organic compost. The soil is put into their tea fields.

Making nutrient rich soil with CHAGUSA and rice bran
The photos were taken between August 2022 to January 2023

Putting the soil into the tea field (January 2023)

Tea field with the soil and Chagusa (January 2023)

Factory processing:
Cooling organic fresh tea leaves in a container → Steaming fresh leaves at around 100℃ by machine (蒸熱 Jonetsu) → Scattering and drying tea leaves (葉打ち Hauchi) → Primary rolling and drying tea leaves by machine (粗揉 soju) → Rolling by machine tea leaves (揉捻 Junen) → Secondary rolling and drying tea leaves (中揉 chujo) → Final rolling tea leaves by machine (精揉 seiju) → Drying tea leaves by machine (乾燥) → Sieving tea leaves by machine (篩い分け Furuiwake) → Storing tea leaves in the refrigerator → Firing and refining tea leaves by machine (火入れ hiire) → Mixining tea leaves and roasted brown rice (about 60% of leaves & stems and 40% of roasted brown rice) → Inspecting, measuring, packing and shipping

Production place: Kakegawa City, Shizuoka, Japan
Shizuoka Prefecture is a representative tea production area of Japan, located in the center of the main island of Japan. Shizuoka Prefecture has a warm climate with many rivers and is often foggy. These conditions are suitable for tea cultivation.
Kakegawa City is one of the major tea production cities in Shizuoka Prefecture and is famous for fukamushicha especially. There is Mt. Awagatake with Chamonji (茶文字). The letter “茶” (tea) is being created by planting 1,000 Hinoki trees (Japanese cypress) on the slope of Mt. Awagatake. The dimension of length and width of the letter “茶” (TEA) is about 130 meters each. It is a symbol of Kakegawa City. The Chamonji was created with pine trees for advertising tea in 1932 first, but the trees were blighted by pine weevils. Then, the Chamonji was created with 1,000 Hinoki trees again in 1985.
There are many facilities related to tea such as tea museums, a hotel with a tea theme, etc. in Shizuoka Prefecture.

Chamonji on Mt. Awagatake in Kakegawa City

How to brew Genmaicha:

Genmaicha and Fukamushicha

Croquettes and potato salad using the used tea leaves of genmaicha

*Shizuoka’s Chagusaba farming method (Traditional Tea-grass Integrated System in Shizuoka)

The Chagusaba farming method is a farming method traditionally practiced in Shizuoka Prefecture using grass mulch.  It is an example of circular agriculture that harmonizes humans’ relationship with nature to preserve the environment and protect biodiversity.
Shizuoka’s Chagusaba farming method, which is conducted in 4 cities and 1 town including Kakegawa City, has been recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2013.*

Cha (茶) means tea, Gusa/Kusa (草) means grass, and Ba (場) means place. Chagusaba (茶草場) refers to the semi-natural grasslands around tea fields. The Chagusaba farming method makes use of natural resources by cutting pampas or bamboo grasses that grow around the tea fields and laying them in the furrows between the tea fields. These grasses used in the tea fields are called Chagusa (茶草).

Chagusaba and tea field with Chagusa (January 2023)

The grasses laid in the furrows are fluffy and look like a Japanese futon (like a duvet). The Chagusa gradually breaks down to become compost. In addition, the laying of Chagusa makes it difficult for weeds to grow, and prevents moisture evaporation and the soil from being displaced by rainwater.

Tea fields with Chagusa
Left October 2022, Right January 2023

Maintain the environment and biodiversity
Tea farmers cut pampas or bamboo grasses in autumn and winter, dry them and cut them into smaller pieces. During the winter, tea farmers put the Chagusa into the tea fields. By cutting the tall pampas or bamboo grasses around the tea fields, small animals and plants are given access to sunlight, allowing them to thrive.

Small flora and fauna around the tea fields

Drink LEAF TEA and Protect Nature
Grass mulch farming was once conducted all over Japan before. However, it is a burden on tea farmers and the market price of leaf tea isn’t stable today. Thus, the number of tea farmers who conduct grass mulch methods has been decreasing.
You can support the tea farmers by purchasing and drinking the tea cultivated by the Chagusaba farming method. Consequently, you will contribute to maintaining the environment and biodiversity.

Farmers are placing Chagusa (茶草) in the tea fields

For more information on the Chagusaba farming method, please see the link below.
FAO, GIAHS Globally Important Agricultural Heritage System, Traditional Tea-grass Integrated System in Shizuoka

*Globally Important Agricultural Heritage Systems (GIAHS)
Systèmes Ingénieux du Patrimoine Agricole Mondial (SIPAM)

GIAHS are traditional agroecosystems made up of communities that have lived in an intricate relationship with their territory across generations while adapting to changes in society and the environment. They are recognized by the Food and Agriculture Organization of the United Nations (FAO). Additionally, the systems are resilient, characterized by remarkable agrobiodiversity, traditional knowledge, invaluable cultures and landscapes, sustainably managed by farmers, herders, fisherfolk, and forest people in ways that contribute to their livelihoods and food security.
FAO has designated a GIAHS related to tea in 3 sites in China, 1 site in Japan and 1 site in South Korea.

*Tea leaves contain caffeine. The diuretic, stimulant and anticancer effects of caffeine intake are clinically recognized. On the other hand, excessive intake of caffeine may have a damaging effect on health. Especially, pregnant or breastfeeding women, and children should be careful with the amount of caffeine they intake.

The Food and Agriculture Organization (FAO), GIAHS Globally Important Agricultural Heritage System
联合国粮食及农业组织 全球重要农业文化遗产
Systèmes Ingénieux du Patrimoine Agricole Mondial (SIPAM)
FAO, GIAHS Globally Important Agricultural Heritage System, Traditional Tea-grass Integrated System in Shizuoka

Chagusaba in Shizuoka
Ministry of Education, Culture, Sports, Science and Technology.
公益社団法人静岡県茶業会議所 (2019) 新版 茶の品種