debunix wrote:A new tea experience today: I had some barley tea at a Korean restaurant, and while I'd been expecting something a bit darker and perhaps a bit bitter, like the rice component of genmaicha, it was sweet, malty, very pleasant.
Is this perhaps made from sprouted barley, hence that malty taste?
Chip wrote: You can roast your own barley at home. Comes out nice and sweet.
debunix wrote:Chip wrote: You can roast your own barley at home. Comes out nice and sweet.
Excellent! I made a mistaken purchase of a large quantity of pearled barley, and it's been waiting for a purpose in life.
Drax wrote:So... do you add the barley to green tea, a la genmaicha, or do you brew solo...? Or both? I swear I've heard of mugicha, so I'm guessing either....
JBaymore wrote:Teaware, of course.