The Roast Barley Tea has been a popular refreshing tea drink in Japan for hundred of years. This barley tea is gently roasted to perfection in small batches and has unparallel taste and flavor. The nourishing tea is caffeine free. It also has a nutty fragrance and a pleasing mellow taste.
Mugi-cha is a nutritious drink containing an abundance of amino acids, sugars and carmel-like flavours. It is a refreshing non-caffeine drink that can be drunk in quantity by those sensitive to ordinary tea. Mugi-cha can be made as richly flavoured hot drinks as well as excellent iced drinks too.
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Barley Milk Tea
1. Boil 1 liter of water.
2. Add 30g of barley tea and continue to boil for 2 or more minutes.
3. Mix with milk and sugar or use condensed sweet milk.
4. Serve either hot or cold.
Barley Tea for Health
Known as Mugisha in Japan and Horicha in Korea, roasted barley tea is a very popular hot weather beverage that's noted for cooling down the body and cleansing the system. If you want a caffeine-free coffee substitute this is for you. A remedy for cold and flu for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to help reduce toxicity and side-effects of radiation and chemotherapy. Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended this plain barley water as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods.Barley water is a very nutritious cooling drink that helps bring down fever.
It is also useful for those suffering from bronchitis and asthma.
2 ounces roasted barley (1/4 cup)
1 1/2 pints water
honey, can be added to help sooth sore throat
lemons, can be added to help sooth sore throat
To make plain barley water
Put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
Bring to a boil.
Reduce heat, cover and simmer for 6 minutes.
Strain through cheesecloth, forcing out all the juice.
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Barley Tea Recipes
To make cold Mugicha place 1/3 cup ground roasted barley in a tea sock and let soak in a half gallon pitcher over night in the fridge. This makes a lightly coffee flavored, cold drink.
Caffeine-free coffee substitute
Roast the barley until it is brown.To Roast barley
Use pot or pearl barley-pearled barley being more refined than pot barley but making no difference to the tea.
Measure barley into a sieve and rinse under cold running water.
Towel dry.
In a hot cast iron skillet (a drop of water sizzles when dropped into pan).
Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
Cool and grind.
Then roast again until fragrant and very dark-- but not burnt.
Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
Do you drink Barley tea?
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Barley Tea To Purchase
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jptanabe wrote...
Love barley tea! My husband's Japanese so he introduced me to "mugicha" and I've never looked back. We have a pitcher in the fridge all the time.
Posted June 23, 2009
Laura wrote
I love cold barley tea in the summer. I drink it every day. I came across your lens while searching for info on the nutritional aspect. Thanks for the info.
Posted June 22, 2009
Hekepei wrote...
Hey nice lens, it's been a long time since I had this tea. stumbled and rolled
Posted October 06, 2008
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