Podcasts about genmaicha

Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Bouche is one of Germany’s largest kombucha breweries, based in Berlin. I interviewed co-founder and CEO Walker Brengel. The podcast of our conversation is at the end of this post. Walker heads up a team of nine producing 350,000 liters of kombucha annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free wine analogs, designed for pairings and occasions that offer the experience of wine without the alcohol. Seasonal products come and go, often in limited runs. The online shop always reflects the current availability. The lineup is as follows. Core Kombucha 330ml The “Core 0.33” kombucha range is brewed from carefully selected teas and botanicals—resulting in dry, refreshing, and complex drinks with balanced acidity and low sugar content. They are designed for everyday enjoyment while retaining their complexity and character. Available in a range of flavors. LEMONDROP: The first flavor they made in 2019. The name comes from the hop variety. EARLYBIRD: Bergamot and caramel. HYBISKUS7: Hibiscus and jasmine. CHEEERRY.: Fruity depth of the coffee cherry. MANDARINE: Dry and aromatic, with a clear structure. White tea and jasmine open up to notes of apricot and stone fruit, followed by a fresh lift of mandarin. Citrus zest adds tension, while the finish remains pleasantly tart and juicy, without any cloying sweetness. The 330ml kombucha bottles sell for $3.57 a bottle. Premium Kombucha Beyond the ‘Core’ line there are two varieties of Premium kombucha: the Pet Nat and Proxy range. With the Pet Nats and the Proxies, we go more after a generally drier profile. Essentially keeping the acids rounded out. Because with acetic acid, if you think of it like a mountain, it’s the peak of the mountain, and we’re trying to go for hills. And I think with these you can get a lot of dynamics if one acid in particular isn’t overpowering. It creates an experience of wine without trying to be the wine It's geared to any moment where you drink wine. But obviously you’re not trying to be the wine, you’re just trying to have the ability to give that experience. Therefore, the flavors are drier. They don’t have a lingering sugary sweetness in your mouth. Pet Nat 750ml Pet Nat stands for Pétillant Naturel: the carbonation comes from natural bottle fermentation rather than added carbonation. Sealed after bottling to preserve the drink’s character. HIBISCUS – A dry-style interpretation of kombucha, featuring a fine, champagne-like effervescence. Hibiscus infusion and jasmine tea lay an elegant foundation. Orange blossom adds a delicate, clear floral note, while fresh bergamot peel provides a citrusy kick and a refined, sophisticated bitterness on the finish. The result is bright. MELON SZECHUAN – Combines fresh cantaloupe with spicy Szechuan pepper, creating a rich, full-bodied flavor with an effervescent mouthfeel. It begins with fruity, floral notes that—after a brief pause—transition into citrusy nuances, before a subtle mineral tone accompanies the finish. JUNIPER – Combines the earthy, resinous essence of juniper berries with fresh citrus notes and the subtle bite of long pepper. Sparkling, botanical, and dry. This is the aperitif to pour yourself after a long day. Juniper sets the tone without being overpowering; it is balanced by an acidity that keeps the palate fresh and a gentle peppery finish that adds length. Botanical, precise—a bit like a non-alcoholic gin and tonic, but with more character and without the compromise of added soda water. Serve well-chilled in a large glass with an ice cube and a sprig of fresh rosemary or thyme. Enjoy before a meal, during aperitif hour, or simply whenever the moment calls for something special. The 750ml Pet-Nat flavors sell for $16 a bottle. Proxy 750ml PROXY is created for people who want the experience of drinking a fine wine, without the alcohol. Fermented with tea, fruit, and botanicals. PROXY A – Combines applewood-smoked oolong with distilled fig leaf essence, creating a smooth, buttery flavor with a savory, salty finish. Smoky, complex, yet elegant. If the first sip takes you by surprise, you're on the right track. The smoke hits first, followed by the buttery notes of the oolong, leaving behind a subtle saltiness that leaves you craving another sip. PROXY A is not a lightweight drink; it is meant to be paired with food—aged cheese, a slice of smoked salmon, a well-seasoned pasta dish with brown butter, or simply a quiet evening with a good book. It is best enjoyed in a wine glass at room temperature or lightly chilled. Once poured, let it sit for a few minutes to allow the flavors to fully unfold. PROXY B – A non-alcoholic wine alternative fermented with tea, fruit, and botanicals. Locally sourced quince, walnut, and apricot create a complex flavor profile: fruity and slightly tart, with notes of tobacco and a subtle depth derived from white tea. Quince and apricot lend a warm, ripe fruitiness that is neither too sweet nor too tart. The walnut contributes tannins and a slight astringency—something felt rather than tasted. The finish is long, dry, and driven by the tannins. It is reminiscent of a fine white wine, yet it strikes a different chord. Because it is something different. It is best enjoyed in a wine glass, lightly chilled to around 12°C. Pair it with a light salad, pan-seared fish, white asparagus, or goat cheese. Those who appreciate regional ingredients and enjoy making new discoveries will find a sparkling companion with a similar character in PROXY D. PROXY C – A carbonated, fermented tea infusion featuring Genmaicha, Sencha, and kaffir lime leaves. Genmaicha combines Sencha with roasted rice, providing nutty, earthy notes. Sencha offers a fresh, slightly sweet base. Kaffir lime leaves contribute a zesty, floral citrus aroma that enlivens and refines the blend. PROXY E – A unique composition of fermented honeycomb, silverberry, and vacuum-distilled sage, set against a base of Snow Bud white tea. The honeycomb imparts gentle warmth and resinous depth, while silverberry contributes subtle acidity and tannins. Sage provides a clear, woody, aromatic structure. Snow Bud tea rounds it all off with stone-fruit notes of apricot. A delicate, light-colored beverage with a mineral finish. PROXY E is the deepest in the PROXY line. It unfolds slowly: first the resinous quality of the honeycomb, then the fine tannic structure of the silverberry, followed by that dry, sage-green finish with a mineral edge. It is a drink made for food—pairing beautifully with fish, mild cheeses, light vegetable dishes, and anything that has texture but doesn’t require an overpowering flavor profile. Best served in a wine glass, chilled to around 10°C. The first sip reveals the profile; the second confirms it. For those seeking even greater depth, PROXY A offers it. PROXY F – A cold-brewed infusion of aged Pu-erh, refined with Sichuan pepper, ginger, and a hint of soy sauce. The earthy depth of the Pu-erh anchors the entire composition. Sichuan pepper delivers a tingling warmth, while ginger adds a cool, invigorating note. The soy sauce works in the background—not as a distinct flavor, but as a sense of weight and depth that rounds everything out. Dark, complex, and crafted for the dining table. Proxy D – Combines carefully fermented white and green jasmine tea with natural ingredients such as apricot, sea buckthorn, and tarragon. The result is a complex flavor profile featuring fruity freshness, subtle herbal notes, and a balanced acidity. Green peppercorns and gentle carbonation add further character and depth to the drink. Apricot defines the profile—not in an overpowering way, but as a warm, floral foundation that supports the jasmine and anchors the tarragon. Sea buckthorn contributes a delicate acidity that ties everything together. On the palate, PROXY D is bright and effervescent—almost as light as a fine aperitif—yet possesses enough depth to warrant refilling the glass. It pairs beautifully with light appetizers, raw vegetables and dip, or goat cheese, and makes an excellent aperitif to enjoy in the sunshine. Serve in a wide wine glass with a single ice cube. Those who enjoy PROXY D will likely also appreciate the still PROXY B, which follows a similar stylistic path with quince and walnut. The 750ml Proxy flavors list for $21. Production From Open to Closed Fermentation – The Evolution of Bouche Through continuous experimentation, precise adjustments, and countless test batches, Bouche developed a modern brewing method. Like many kombucha brewers, they began with open fermentation – small containers filled with black and green tea, beet sugar, and a SCOBY covered with a cloth. While results were good, they noticed something: each batch tasted a little different. Ambient temperature and environmental factors caused fluctuations, making consistency difficult to achieve. They developed a new process – the closed fermentation method, without a physical SCOBY. The closed fermentation process creates a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted. The jacket regulates temperature to speed up or slow down the process depending on the batch. Instead of using a SCOBY, fermentation is guided by their liquid starter culture – a living ecosystem of yeast and bacteria they developed in-house. This innovation lies at the heart of the Bouche process, ensuring every batch carries the same depth, liveliness, and balance that defines their kombucha. Starter Culture & Flavoring One ton of pure beet sugar The starter culture, just like the base kombucha, is made from black and green tea and regional beet sugar from Germany. It's kombucha in concentrated form, triggering fermentation and shaping the drink’s flavor structure through controlled levels of acidity. A high concentration of living microorganisms results in the beverage’s characteristic brightness. Their pursuit of complex flavors eventually led to a merger of traditional fermentation methods with modern brewing precision. The result is a unique flavoring process – a technique inspired by the concept of dry hopping in brewing. Similar to maceration, this process allows the extraction of tannins, bitters, and natural aromatic compounds directly from botanicals. Rukeri Orthodox black tea from Rwanda The beverage is flavored without relying on juices, syrups, or concentrates — resulting in a kombucha that's less sweet than soda, yet far more complex in taste. The ingredient palette spans hop varieties (for hop-infused kombucha), bergamot (for kombucha with bergamot), woods, and occasionally fruits. Their soluble compounds — pigments, tannins, essential oils, and aromas — infuse into the ferment, creating depth, color, and natural vibrancy. The result: by using closed fermentation, they can precisely control every aspect of the process — temperature, oxygen exposure, and fermentation speed — without sacrificing the complexity that defines kombucha as a living drink. Bouche is heat-treated after filling and the yeasts removed with a centrifuge. Unlike the de-alcoholizing Flavourtech spinning cone columns used by Aqua ViTea and Brew Dr this is not to remove ethanol, which they have controlled in the closed fermentation process. The centrifuge that we use is for gentle separation. It’s like a filter. But with a centrifuge, it’s not as harsh as a filter, and you can fine-tune it more. By doing that, you can make sure that when you run it through a flash pasteurizer, you don’t burn anything with higher density; you’re going to burn the flavors. In this way, you can get a very clean, rounded flavor. Bouche does not require refrigerated transport and has a stable shelf life that works at stockists without chilled displays, which are less common in European markets than in the States. Distribution Bouche is available online. Shipping is free on orders above €70. Those who prefer to buy Bouche without waiting for delivery can find the nearest stockist via the Store Locator. All bricks-and-mortar retailers across the EU carrying Bouche are listed there — from selected delicatessens to organic food shops with a serious drinks program. A growing number of restaurants, cafés, and bars carry Bouche on their drinks menu — as a standalone option alongside wine and other alcohol-free drinks, not as an afterthought. Hospitality partners are also listed via the Store Locator. Podcast Tune in to the podcast to hear Walker tell the Bouche story. The post Profile: Bouche, Berlin, Germany appeared first on 'Booch News.

Jessica Chaw is the content-creator-turned-café entrepreneur behind Lilian's Cake House, a mother–daughter brand cherished for its airy chiffon cakes, nostalgic interiors and soft-serve hospitality in Mont Kiara. Jessica runs the show day to day, her mum, Lilian, is the quiet maestro behind the bakes. What began as a home project during the 2020 MCO blossomed into a full-fledged café in March 2023, proof that a sweet idea, done simply and well, can travel far.   The playbook is disarmingly simple: use good ingredients, then make it beautiful. That's why every slice is built on organic flour, omega-rich eggs, and absolutely no artificial flavouring or preservatives. The result? Cakes that taste clean, finish light, and never overwhelm. Signature favourites, Tsubaki Houjicha Chiffon, Earl Grey, Genmaicha, and Belgian Dark Chocolate, showcase a “light yet satisfying” style that invites a second forkful (and a third).   Step inside and it's a love letter to retro charm, arched alcoves, gingham tables, checkerboard floors, Wes-Anderson-ish without trying too hard. It's the kind of room where afternoon tea stretches into unhurried conversation, and where your camera roll quietly fills up before the first bite. Jessica's creator roots power the brand beyond the pastry case. She documents the real grind of a small business, brings customers into launches and little parties, and keeps a friendly, consistent cadence across Instagram, TikTok, and Threads. That openness has turned first-time visitors into regularsand regulars into a community that shows up for more than cake.   Today, Lilian's Cake House @ Society, Mont Kiara stands as a reminder that good ideas can start at home and scale with heart. It's a café where comfort meets craft, where heritage sits beside whimsy, and where every plate is plated with intention.  

In this episode, chocolate pairing expert Estelle Tracy walks us through making various loose leaf teas and pairing them with craft chocolate. Along the way, she explains what tea is and the basics of different common types of good tea.Teas tasted and paired in this episode: Highland white tea, Jade oolong, Matcha, Hojicha, Genmaicha, and Honey black.You can learn more about Estelle at her 37 Chocolates website.Estelle has been on Bean to Barstool a few times before! You can listen to us talk about pairing with craft chocolate with beer and wine here, and you can listen to our 100th episode in which we discuss pairing particularly challenging bars with beer and wine here. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Séptimo episodio de Dietario Disperso, un viaje por la semana gastropolítica de Maxi Guerra. Jueves 8/6 - Italo Calvino en la quesería Citas: Las ciudades invisibles y Palomar, Italo Calvino Música: Air, Marc Ribot, French Fuse, Ennio Morricone, Dan Lebowitz Viernes 9/6 - Genmaicha y corrección Música: Tinariwen, Dave Brubeck.Agradecimiento especial a Natalia Marius Sábado 10/6 - Sosita y la doble vida del chivito Citas: Comer, viajar, descubrir, Anthony Bourdain y fragmentos de Parts Unknown; Identidad uruguaya en la cocina, Gustavo Laborde; El chivito, el bocadillo que une Valencia y Montevideo, artículo de Josep Navarro publicado en El Comidista. Música: Television, Astroboy, Marc Ribot, Alla Bua Domingo 11/6 - El limonazo de Venancio Citas: Relato de Álvaro González Márquez para 13 a 0; relato chileno (1985); relato brasileño (1986); extracto del programa Muchas gracias jugadores, conducido por Gonzalo Delgado y Martín Rodríguez Música: Medeski, Martin and Wood, John Zorn, Serge Gainsbourg Agradecimiento especial a Fernando Piaggio. Lunes 12/6 - Pizza Berlusconi Citas: El retrato de un tramposo, artículo de Íñigo Domínguez en El País; extracto de noticiero de la BBC; extracto de discurso de Silvio Berlusconi. Música: Fabrizio De André, Maximiliano Martínez, Chris Haugen. Martes 13/6 - Melomakáronas Música: Vinicio Caposella, Maximiliano Martínez Miércoles 14/6 - Una Cajuína por Torquato Citas: Relato de Martín Rodríguez para DirecTV; entrevista a Caetano Veloso en el blog de Jorge Bastos Moreno Música: Caetano Veloso, Gilberto Gil, Elis Regina, Niño Josele; fragmentos de la actuación de Caetano Veloso en el Antel Arena de Montevideo. Dietario Disperso es un podcast semanal escrito y narrado por ⁠⁠⁠⁠⁠⁠Maxi Guerra⁠⁠⁠⁠⁠⁠. El diseño de portada es de ⁠⁠⁠⁠⁠⁠Pablo Corrado .⁠⁠⁠⁠⁠ Pueden suscribirse y activar las notificaciones en el canal Gastropolítica y enterarse de novedades en la cuenta ⁠⁠⁠⁠@gastro_politica de twitter e instagram. ⁠También pueden escuchar la primera temporada completa de la serie Gastropolítica y sus episodios extra. Grazie mille.

Von Matcha bis Genmaicha — dass Japan eine reiche Teekultur hat, ist kein Geheimnis. Aber warum eigentlich? Wir werfen für euch einen Blick auf die Geschichte des Tees und die unendlich vielen Feinheiten, die aus dem Thema eine wahre Wissenschaft machen!

Our guest is Zach Mangan who is the co-founder of Kettl, the Japanese tea importer and distributor based in New York and Fukuoka, Japan. He is also the author of the fantastic book about Japanese tea, “Stories of Japanese tea: The Regions, the Growers, and the Craft”. And in September 2021, he opened a beautiful tea shop and gallery in Greenpoint, Brooklyn, which is now one of the coolest sections of New York. Zach joined us in Episodes 44 and 264 and talked about his fascinating, somewhat accidental path to becoming a tea expert and his love and passion for tea. Japanese tea is gaining the attention of consumers and beverage professionals nowadays for its pure deliciousness and diverse flavors as well as its healthfulness. In this episode, we will discuss various flavors of Japanese tea that you can choose from, how to select the right type of tea to your liking, sustainable sourcing of Japanese tea that you should keep in mind, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

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HEAR THE HEADLINES – Coca-Cola Discontinues the Iconic Honest Tea Brand | The United Nation's Food and Agriculture Organization says that Embracing Sustainable Agriculture is Essential for Tea Smallholders | Starbucks Exits the Russian Market after 15 years, closing 130 locations | GUESTS – Denise Atkinson and Marc Bohémier, co-founders of Tea Horse in Thunder Bay, Ontario, Canada | FEATURE INTRO – Jessica Natale Woollard travels to the northern shores of Lake Superior in Ontario, Canada, where Anishinaabe tea blenders of the First Nation's Obijwe clan combine locally harvested wild rice with imported Japanese sencha to create roasted wild rice genmaicha. They call the roasted rice blend manoomin cha (wild rice tea). Canada's Version of Genmaicha with an Indigenous Twist – In Japan, it's called genmaicha; in Korea, hyeonmi-cha. Canada's version of tea blended with Canadian wild rice is called manoomin cha. Jessica Natale Woollard chats with Tea Horse proprietors Denise Atkinson and Marc Bohémier about their new Canadian version of roasted rice in three flavors: ManoominCha, ManoominCha Dark, and Manoominaabo Tisane.

★ Shop Genmaicha online: https://nioteas.com/products/genmaicha-hagiricha-170g ----------------------------------------------------------------------------------------------------- ★ Products in the Podcast: Genmaicha: https://nioteas.com/collections/genmaicha Bancha: https://nioteas.com/products/bancha-masudaen-100g Matcha: https://nioteas.com/collections/matcha Sencha: https://nioteas.com/collections/sencha Gyokuro: https://nioteas.com/collections/gyokuro Hojicha: https://nioteas.com/collections/hojicha-teas Kukicha: https://nioteas.com/collections/stem-teas ----------------------------------------------------------------------------------------------------- ★ Read the Article on Genmaicha: https://nioteas.com/blogs/news/essential-genmaicha-guide-by-japanese-tea-experts ----------------------------------------------------------------------------------------------------- ★ Watch the Basic Guide to Japanese Green Tea: https://youtu.be/0XtC8PnqE7s ----------------------------------------------------------------------------------------------------- Join us on Instagram: https://www.instagram.com/nio_japanese_green_tea/ Join us on Facebook: https://www.facebook.com/nioteas Find us on TikTok: https://www.tiktok.com/@nioteas

★ Shop online: https://nioteas.com ★ Products in the video: Matcha: https://nioteas.com/collections/matcha Sencha: https://nioteas.com/collections/sencha Gyokuro: https://nioteas.com/collections/gyokuro Hojicha: https://nioteas.com/collections/hojicha-teas Kukicha: https://nioteas.com/collections/stem-teas Bancha: https://nioteas.com/products/bancha-masudaen-100g Genmaicha: https://nioteas.com/products/hagiricha-genmaicha ----------------------------------------------------------------------------------------------------- ★ Watch more videos about Matcha https://www.youtube.com/watch?v=A6umkYqjpQM&list=PLEbfreVBb1OORATvBof9DCJSVvHPCXo7J ----------------------------------------------------------------------------------------------------- Join us on Instagram: https://www.instagram.com/nio_japanese_green_tea/ Join us on Facebook: https://www.facebook.com/nioteas Find us on TikTok: https://www.tiktok.com/@nioteas

Grüner Tee gilt als gesund und wohlschmeckend. Eine besondere Variante dieses Aufgussgetränks, ist der japanische Genmaicha. Sein leicht malziger Geschmack entsteht durch leichtes Rösten der Teeblätter und die Beimischung gerösteter Reiskörner. 

Join us today as we deep dive into the creation of flavoured teas with our head of R&D Billy Dietz!Today's episode of Steeping Together is brought to you by: Organic Emerald JadeFor a transcript & shop this episode, click herePour obtenir une transcription et pour magasiner les articles présentés dans cet épisode, cliquez ici 

Chef Davon Pulliam had his first taste of kombucha at an early morning farmer’s market in Baltimore about five years ago. He began making his own kombucha as a hobby, then opened his business three years later. Tortuga Kombucha offers several varieties of kombucha that showcase the teas' natural flavors, including Oolong, Jasmine, and Genmaicha. Today, Davon, who has left the restaurant industry for the moment, runs his business while taking care of his young daughter. In this episode, Davon talks about his experiences as a culinary school student and a chef, how his goal-oriented nature propelled him to be a sous chef by age 25 and a chef by age 30, how he built Tortuga Kombucha and why he decided to highlight the flavors of the teas he uses in his products, and how he is shaping his business to represent what is important to him, including moving at a slower pace (hence the "Tortuga" in his business name) and taking time for loved ones. This is the first episode in a series highlighting small businesses in Baltimore. To find more amazing small businesses in Baltimore, check out Made in Baltimore’s business directory. Mentioned in this episode: Tortuga Kombucha – Read about Davon’s kombucha flavors and buy individual bottles or join the Kombucha Club Kombucha Brewers International How to Run a Business Debt-Free by Dave Ramsay A few restaurants where Davon has worked: Petit Louis Bistro, Baltimore La Cuchara, Baltimore ANXO, Washington, DC 5% Wine Bar, Baltimore Follow Tortuga Kombucha on Instagram! Subscribe on Apple Podcasts, Google Play, Stitcher, Spotify, or listen on my website, follow on Instagram (where I am most active), like on Facebook, or email webuiltthislifepodcast@gmail.com!

Genamicha benefits, and i discuss being a light and lifting each other up. https://hummingbirdtearoom.com/shop-for-tea-online/#green

A little detail into what exactly helps you when drinking this tea. https://theherbaltoad.com/blog/the-benefits-of-genmaicha-tea/

In this episode, we talk about how Genmaicha can be a good tea for coffee lovers

In this episode we taste a Genmaicha from a teabag

In this episode, we talk about roasted rice tea!

El Coach Gabriel Uribe continuara compartiendo las herramientas para superar el miedo. Como encontrar la naturaleza bondadosa del miedo. Como actuar sin miedo y poder mandar a la chingada al miedo de nuestra vida. Hablaremos de Genmaicha un te de los samarias y un ejercicio que te permitirá entrenarte para no perder la cabeza cuando tiene miedo.Sigue me en: https://www.instagram.com/coachgabrieluribe/www.coachgabrieluribe.com

Onkel Sebastian bekämpft seinen Hangover mit einem Genmaicha mit madenähnlichen Ingredienzien und beichtet seine Caspar-Matratzenkauf. Wir denken über Sponsoring und Werbung im Podcast nach. Onkel Alex geht mit einem Cappuccino fremd.

What is Genmaicha? Find out in this short episode!

Once upon a time I visited a Japanese Shiatsu massage centre, actually run by Japanese with delicate Japanese sensibilities. Originally I went there because I had a good couple of hours to spare and I wanted something different to the usual Chinese or Thai massages available in shopping malls. I remember as I walked through the main door, that I saw beside reception a glass teapot full of Genmaicha tea gently brewing away, as it stood on top of a glass warmer. It was just sitting there, and I thought while I waited, I might as well enjoy a small cup of tea. Afterall, that's what you are typically given while you wait for your turn. Unfortunately, in that sweet Japanese way Japanese women are able to do it, I found out that the tea was not to be touched. Instead, I had to make-do with a cool cup of water. There was no “Can I have some Genmaicha with my Shiatsu”. So then, I wondered, what was the Genmaicha tea for? It turned out that the tea was for putting me in a state of tranquility - the kind found amongst softly breezing pine trees around the time when the pine cones start falling from the branches. It was only while during the deep slow rythmic strokes, that put me to sleep, that I understood the powerful aromatic effect the Genmaicha tea was having on me. I don't know how long I was asleep for..., except for what the Japanese masseuse told me. And the dream of being at a Japanese Dojo overlooking a small pebbled beach. It felt so real, so alive, it made me want to hold on to it rather than wake up. I can still see, as I recall the event, the smiling Zen nun in the dream quietly serving me green tea. After the massage, while I sat beside reception I realised that they actually had another pot of tea for serving to their customers. They offered me some. And I accepted the kind gesture. That tea turned out to be Genmaicha as well.

Does Genmai-sama deposit his spiritual royalties with the Bank of Hell?... Liked what you heard & want to connect with me? Join me at… linkedin.com/in/peterhainzl/

☰/☵ Once upon a time in a land far far away called Japan 日本國 during the days of the Samurai 侍, there lived a man named Genmai 玄米. ☷/☰ In those days, Japan 日本國 was divided into feudal estates ruled by powerful lords called Daimyo 大名 (矦). These Daimyo lived by the sword 劍 because in those days it was a very violent country, always at war 戰. ☵/☶ And Genmai 玄米 was a lowly servant to one of these Daimyo. ☲/☴ Now it happened one day that his lord was having a meeting with his samurai to discuss war tactics and strategy. And it was Genmai's job to pour the tea 茶 and keep their cups filled. ☳/☱ However, Genmai couldn't handle the long periods in between tea pours without snacking on rice crackers that he kept hidden up his sleeve. Rice crackers can be a bit crumbly and as luck would have it, some of the rice pieces crumbled into his sleeve as he ate. ☶/☳ So when it came to pouring the tea again, some of the rice pieces fell into one of the samurai's tea cup. Suspecting that poor Genmai might be an assassin, the samurai pulled out his sword and cut off Genmai's head as other samurai moved to protect their Daimyo. ☴/☷ Upon checking the tea, it was discovered that the crumbs in it were only toasted rice pieces and not poison. Realising that Genmai was not an assassin but had made a foolish error in his ways, the Daimyo decided to name the tasty tea in honour of his servant: Genmaicha 玄米茶 - げんまいちゃ. ☱/☲ And so Genmai transcended up to Heaven as a successful tea spirit, while we below are ever grateful for his mistake; And that is how Genmaicha 玄米茶 - げんまいちゃ came to be. Liked what you heard & want to connect with me? Join me at… linkedin.com/in/peterhainzl/

In this episode, we taste a Genmaicha and learn a little bit more about one of Japan’s most popular teas!

The incredible green and rice tea mix produced one of the most famous flavors in the world, which was previously enjoyed by poor people only. Author: Sam Fisher Episode: 019 Subscribe to our podcast. Video

The Great Milenko by Insane Clown Posse. Cameron and Nathan continue to investigate the music—nay, the phenomenon—of the Insane Clown Posse, with their 1997 album The Great Milenko. Along the way, they digress a lot, ending up talking about mom’s spaghetti and other fine foodstuffs. It's not so much that they don't like the album or anything, it's more that they find it very hard to remain on-topic.  Learnin’ Links: Genmaicha Nemo: Heart of Ice, which features Charles Foster Kane (of Citizen Kane fame) as a character Edward Said’s book Orientalism Faygo A forum thread about the phrase “rode hard and put away wet” Good Christian Fun podcast Steve Taylor ICP in the WWF Alice Cooper on The Muppet Show Weird Al’s Song “Couch Potato” “The Streets of Cairo, or the Poor Little Country Maid” Listen along to The Great Milenko on Spotify here. You can support us in several ways: Kick us a few bux on Patreon! By becoming a supporting member, you'll gain access to special bonus episodes! Buy T-shirts, sweatshirts, and more at our merch page!

James Nokise is a bundle of different people all in one. We talk over tea, Genmaicha for me and the disturbingly named 'Coconut Delight' for him, and a vegan brownie, about war, poetry and manliness, who we are, transracialism and the circus of attention. James Nokise can be found on twitter at @jamesnokise Alice is online in all the usual places.

Episode 2 of Jade's Sunday Afternoon Low Tea. We discuss the legend behind genmaicha tea and share tips on how to make the most of your emergency room visit.