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 Posted: May 07, 2006 5:49 am Post subject: Japanese Barley Tea |
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| I found a really nice little Japanese grocery store recently, and I've been trying some different foods and drinks. I bought some "Barley Tea", and I was wondering if anyone out there knows if the Japanese ever add sugar to it. I know they don't add sugar to green tea, but this seems a bit like regular iced tea. Thanks. |
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Kevangogh
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Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: May 07, 2006 9:21 am Post subject: |
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| You are describing "Mugi-cha." No, they never add sugar to that either, heh. That's popular here during the summer and is usually served iced. Pretty tasty. |
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goodgirl
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| Posted: Jan 30, 2007 1:28 pm Post subject: |
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I tried the barley tea once or twice, and I love it. I bought teabags of it, but I saw that we can prepare it ourself with roasted barley seeds. I have already bought one packet. My question is : how do you prepare the barley tea with the roasted seeds ?
Thanks for yours answers. |
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Kevangogh
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Joined: 19 Jul 2005
Posts: 926
Location: Japan
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| Posted: Jan 30, 2007 3:26 pm Post subject: |
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| Good question, I'll have to research that a bit.... |
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Chip
Spam/Troll Killer
Joined: 21 Apr 2006
Posts: 760
Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: Jan 30, 2007 3:32 pm Post subject: |
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I had read about barley tea and how good it is...I never thought about just going out and getting some barley and roasting it...it just never crossed my mind. 
I will definately try it.
As far as brewing, I read to use water close to boil and brew around 2 minutes...it is supposed to be good for multible infusions. I could see myself drinking it occasionally in the evening when caffeine is not an option. I will probably use an infuser basket for this so I do not have a gooey mess clogging the screen in my teapot.
I also heard of using buckwheat...
(edit 2/2/06) I just read 30 minute brew time...so I guess either a little experimentation may be in order...or it is hard to mess up. |
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Karen
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Joined: 13 Apr 2007
Posts: 123
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| Posted: Apr 27, 2007 7:08 am Post subject: |
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| goodgirl wrote: | I tried the barley tea once or twice, and I love it. I bought teabags of it, but I saw that we can prepare it ourself with roasted barley seeds. I have already bought one packet. My question is : how do you prepare the barley tea with the roasted seeds ?
Thanks for yours answers. |
I'm new, so "hello" to all.
I believe I can assist here. I kept an old bag of Mitoku mugi cha ("bori cha" in Korean) so that I could check the instructions if need be.
Add 3 level tablespoons of roasted barley to 4 cups water, bring to boil, simmer gently (I cover the pot) for 5 - 10 minutes. Strain, discard barley, serve plain or with lemon. (If I'm making a half-gallon, I brew the full amount of grain in a quart of water, then add the second quart after straining; it cools the tea faster, too.)
I chill it in the refrigerator after brewing. You can also find roasted corn for tea (called "oksusu cha") in Korean groceries. I use 1 tablespoon of this with 2 tablespoons of mugi/bori cha when I brew; it's even more delicious!
I have better luck finding roasted barley in Korean groceries; Japanese groceries seem to only carry it in tea bags. Korean groceries also carry a barley soda called McCOL that's delicious.
Incidentally, a barley beverage prepared in varying strengths called "orzo" is very popular in Italy; I have a special stovetop espresso pot made especially for orzo. Do an "Orzoro" search to see how popular barley beverages are in Italy if you're interested. |
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greenisgood
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Joined: 20 Jan 2008
Posts: 116
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| Posted: Aug 05, 2008 12:31 pm Post subject: |
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| what she said. its good stuff, nice a roasty toasty. |
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