Genmaicha

Note Profile

Botanical 1 perfume

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About

Genmaicha is Japanese green tea blended with roasted brown rice. In perfumery it is used as an accord name rather than an extract. Two things make it: the grassy, vegetal tea leaf and the toasted, popcorn-like rice. The rice is what separates it from plain green tea. It is toasted, not steamed, so it reads nutty and warm rather than starchy and powdery.

Scent Profile

Genmaicha smells toasty and nutty, close to popcorn, from the roasted rice that sets it apart from plain green tea. A grassy, green tea-leaf note runs alongside it, mild rather than sharp. A faint powdery dust shows in the mix, the fine texture of milled leaf and roasted grain. It reads warm rather than starchy, because the rice is toasted and not steamed.

ScentWheel

Breadthbroad

EnvelopeHeart · ~5h lasting

Family Sweet & Gourmand, Green & Aromatic

Read off the wheel, not a label applied to the note.

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ScentArt

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Origin

A Japanese tea blend. Green tea leaf, usually sencha or bancha, is mixed with rice that has been soaked, steamed and roasted. Some grains pop during roasting, which is why the tea is nicknamed popcorn tea. No supplier publishes an odour data sheet for a roasted-rice absolute or extract, so the perfumery use is a reconstruction. Teo Cabanel's Je Ne Sais Quoi names the tea directly and describes its build as Japanese sencha tea and grilled rice grains with sesame-hazelnut notes.

Usage in Perfumery

A heart note in tea and gourmand-adjacent compositions. It gives a green tea accord a toasted, grain-like body without going sweet. Perfumers reach for it when plain green tea reads as too thin or too cologne-like, and when popcorn or toast would read as too obviously edible.