Rice and Tea. Two Japanese staples blended together. A popular tea in Japan.
Sometimes referred to as pop corn tea as the popped rice looks like pop corn. The roasted and popped rice adds a roasted nutty flavor note to the verdant green tea. This counterpoint in flavors makes this tea very unique. In fact, this tea is uniquely Japanese.
This tea was created in a time of tea shortage and rice was more plentiful. By stretching the tea with rice clever households were able to make their stash of tea last longer. But because this new blend was delicious, it has remained popular.
For best results, use 1 teaspoon of tea for 8 ounces of hot water. Use water that is between 160 - 185 degrees Fahrenheit. If you look into your tea kettle, this is when the tiny bubbles start gathering at the bottom.
Pour the water gently over the tea in your infuser. Steep between 1 - 3 minutes. The length of time you steep will determine the strength of the flavor. I prefer a lighter flavor, so I steep the tea leaves about 1.5 minutes. A word of caution. Do not steep longer than 3 minutes as the tea may turn bitter. Also do not squeeze the tea leaves as this introduces the bitter parts of the tea into your cup.