I have recently tried genmaicha, which is the very essence of “adding things” to tea. This was in particular Hime brand genmaicha, which had toasted brown rice, green tea and popped sorghum (in that order) listed on the ingredients.
Pretty generally, it tastes like popcorn. I can’t really detect any tea taste at all, for better or worse.
I think once I figure out how to pop rice without a stove I may try making some at home with lower grade tea that doesn’t quite cut it on its own. Given the appearance of the sorghum, that’s probably the source of the popcorn like taste; I think cutting it out would certainly change the taste.
I would also be willing to experiment with other traditionally eastern grains/seeds like millet and buckwheat. I’ve also pondered adding slivered almonds to my tea-ball for mid-grade hojicha I drink. If any almond taste infuses out they would complement well I figure.
Growing up we used to add something like 2 cups of sugar per gallon of tea. I guess that counts as adding something, though in my reflection I really think I was just taking something away 😉
M.
