Making Genmaicha with Brown Rice: Taitung Agricultural Improvement Station Offers Simple Homemade Recipe
As more people pursue healthy homemade diets, the Taitung District Agricultural Improvement Station recommends making caffeine-free genmaicha from brown rice and provides a simple homemade recipe. The station has established simple key points for homemade genmaicha roasting, including soaking and roasting times for brown rice, and compares the flavor differences of various brown rice varieties after roasting.
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- 📰 Published: April 20, 2026 at 21:21
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Central News Agency (CNA) - Taipei, April 20, 2026 - As more people pursue healthy homemade diets, the Taitung District Agricultural Improvement Station recommends making caffeine-free genmaicha from brown rice and provides a simple homemade recipe.
Taitung Agricultural Improvement Station issued a press release today stating that because the preparation method for genmaicha is quite accessible and suitable for homemade preparation, the Taitung Agricultural Improvement Station has specifically established simple key points for homemade genmaicha roasting, focusing on the soaking and roasting times for brown rice. It also compares the flavor differences of various brown rice varieties, such as indica, japonica (Taitung No. 9), and aromatic japonica (Taitung No. 36), after roasting, offering consumers a reference for DIY preparation.
Taitung Agricultural Improvement Station stated that the genmaicha preparation process is both practical and enjoyable. It not only adds diverse beverage options to family daily life but also allows people to further understand the diverse application value of rice.
Taitung Agricultural Improvement Station pointed out that although the genmaicha preparation process is simple, it contains knowledge that affects flavor. Before production, brown rice should be washed and soaked for 30 minutes, then drained. At this point, the moisture content of the brown rice is about 20%. Then, use a dry pan without oil and stir-fry over medium-low heat until the rice grains turn brown and emit a roasted aroma, then remove from heat and let cool. For example, using 300 grams of brown rice, after drying the water, it takes about 22 minutes to turn the brown rice brown. At this time, the temperature of the rice grains is about 180℃, the final moisture content is 0.40-0.60%, water activity is 0.15-0.25Aw, and the yield rate is about 85%. After cooling, store in an airtight container for brewing and drinking at any time.
Taitung Agricultural Improvement Station stated that the charming aroma of genmaicha mainly comes from the Maillard reaction during the roasting process of brown rice, forming a unique baked aroma, mellow flavor, and coffee-colored appearance. During the roasting process, special attention must be paid to controlling the heat and ensuring even stirring. When the rice grains turn golden yellow, the tea soup is light and smooth, with a faint rice aroma. As the color deepens, the genmaicha aroma becomes richer and more intense. However, if over-roasted, the aroma gradually turns into a burnt smell, the color becomes dark brown, and it is easy to produce bitterness.
In addition, genmaicha made from different rice varieties exhibits different flavor characteristics. Taitung Agricultural Improvement Station pointed out that genmaicha made from indica rice has a stronger roasted aroma but lacks a sweet aftertaste. Japonica rice brewed tea has a smooth taste and natural sweetness. Genmaicha made from aromatic japonica rice has an additional layer of special aroma.
Taitung Agricultural Improvement Station stated that because brown rice retains the bran, germ, and endosperm, it is rich in dietary fiber and various vitamins, balancing nutrition and taste. (Edited by Guan Chung-wei) 1150420
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Taitung Agricultural Improvement Station issued a press release today stating that because the preparation method for genmaicha is quite accessible and suitable for homemade preparation, the Taitung Agricultural Improvement Station has specifically established simple key points for homemade genmaicha roasting, focusing on the soaking and roasting times for brown rice. It also compares the flavor differences of various brown rice varieties, such as indica, japonica (Taitung No. 9), and aromatic japonica (Taitung No. 36), after roasting, offering consumers a reference for DIY preparation.
Taitung Agricultural Improvement Station stated that the genmaicha preparation process is both practical and enjoyable. It not only adds diverse beverage options to family daily life but also allows people to further understand the diverse application value of rice.
Taitung Agricultural Improvement Station pointed out that although the genmaicha preparation process is simple, it contains knowledge that affects flavor. Before production, brown rice should be washed and soaked for 30 minutes, then drained. At this point, the moisture content of the brown rice is about 20%. Then, use a dry pan without oil and stir-fry over medium-low heat until the rice grains turn brown and emit a roasted aroma, then remove from heat and let cool. For example, using 300 grams of brown rice, after drying the water, it takes about 22 minutes to turn the brown rice brown. At this time, the temperature of the rice grains is about 180℃, the final moisture content is 0.40-0.60%, water activity is 0.15-0.25Aw, and the yield rate is about 85%. After cooling, store in an airtight container for brewing and drinking at any time.
Taitung Agricultural Improvement Station stated that the charming aroma of genmaicha mainly comes from the Maillard reaction during the roasting process of brown rice, forming a unique baked aroma, mellow flavor, and coffee-colored appearance. During the roasting process, special attention must be paid to controlling the heat and ensuring even stirring. When the rice grains turn golden yellow, the tea soup is light and smooth, with a faint rice aroma. As the color deepens, the genmaicha aroma becomes richer and more intense. However, if over-roasted, the aroma gradually turns into a burnt smell, the color becomes dark brown, and it is easy to produce bitterness.
In addition, genmaicha made from different rice varieties exhibits different flavor characteristics. Taitung Agricultural Improvement Station pointed out that genmaicha made from indica rice has a stronger roasted aroma but lacks a sweet aftertaste. Japonica rice brewed tea has a smooth taste and natural sweetness. Genmaicha made from aromatic japonica rice has an additional layer of special aroma.
Taitung Agricultural Improvement Station stated that because brown rice retains the bran, germ, and endosperm, it is rich in dietary fiber and various vitamins, balancing nutrition and taste. (Edited by Guan Chung-wei) 1150420
Stand with the facts. Your every sponsorship is a force that guards press freedom.
Download the CNA "One-Stop News" APP for the latest information.
The text, images, and audio-visual content on this website may not be reproduced, broadcast, transmitted, or used without authorization.