MOKUREN / Genmaicha Powder
Artisan Shaded Green Tea & Roasted Brown Rice Powder
MOKUREN speaks the artistry of blending artisanal Kabusecha (shaded green tea) and roasted brown rice in a perfectly balanced ratio.
Seeking to tantalise your senses, it commences with a heartwarming whiff of the toasty aroma, followed by a distinct rice cracker-like flavour. Ending with Kabusecha’s signature deep umami aftertaste, be sure to satisfy your tastebuds with this harmonious contrast that both worlds have to offer.
Best For
Tea
Latte
Pastry
Baking
Dessert
Origin
Mie, Japan
Tea Cultivar
Yabukita
Taste Profile
Client Reviews
★★★★★
“This beats all the ones I've tried in KL, Penang and London. Highly recommend.” - Ilmira Murni
★★★★★
“I would give them 10/10, the fragrance of the tea is so aromatic.” - Monica Wee
★★★★★
“The roasted rice flavor…it was AMAZING!” - Lynette Lee
Recipes
Iced Genmaicha Latte – 150 mL
Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:
a. Fresh Milk - 30 mL or 1/3 cup
b. Room Temp. Water - 20 mL
c. Granulated Sugar – 2 -3 teaspoons / Sugar Syrup - 20 mL
d. Sea Salt - 2 pinch / 0.4 g
e. MOKUREN / Genmaicha Powder - 6 g or 2 teaspoon
Pour the mixture above into 80 mL fresh milk with ice.
Iced Genmaicha Tea – 150 mL
Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:
a. Water - 50 mL
b. Optional / Granulated Sugar – 2 - 3 teaspoon
c. Sea Salt - 1 pinch / 0.2 g
d. MOKUREN / Genmaicha Powder - 1g or 1/2 teaspoon
Pour the mixture above into 100 mL of room temp water and mix gently again. Add ice.
Hot Genmaicha Latte - 200 mL / 8 oz
Mix ingredients below with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth and no visible clumps:
a. Warm Water - 40 mL
b. Granulated Sugar – 2 - 3 teaspoons
c. Sea Salt - 2 pinch / 0.4 g
d. MOKUREN / Genmaicha Powder - 6 g or 2 teaspoon
Heat up 160 mL of fresh milk to 55C – 60C.
Pour into the Matcha mixture above. Then, mix evenly with ASAGAO / Chasen Whisk.
