POPPED GENMAIis a twice-baked genmai ("brown rice") from Wazuka, Kyoto prefecture, Japan. Locally grown rice is roasted at 200ºC until thoroughly cooked, then toasted again to "pop" about 75% of the kernels. Just like popcorn!
Produced with Japonica varietal rice of the koshihikari cultivar, this genmai is a short grain rice of superb eating quality. Toasted, the carbohydrates undergo chemical changes that create caramel and sweet breakfast cereal qualities with a saccharine roasted aroma perfect for cold weather.
vintage — summer '22
style —genmai ("brown rice")
cultivar — koshihikari
region — Wazuka (Uji), Kyoto, Japan
(use freshly boiled spring water)
modern, large format [300 ml+ vessel — BOLI, large teapot]
4 grams — 200°F (93°C) — 3 minutes
traditional, small format [150 ml- vessel — gaiwan, small teapot]