TeaChat

Does anybody drink barley tea here?

Personally, I can't imagine summer without it- but I realize that I've been drinking the same one for over 10 years now (Itoen).
Any brand recs?

I thought it was called bori-cha. At least that's what I read on a Korean-run health site I frequent.

Actually, I just checked and it looks like the same thing is called mugicha in Japan and boricha in Korea. Interesting.

I've never tried it but I really want to. I keep forgetting to buy barley. I should look for it next time I'm at whole foods.

I drink it pretty much (but have not since shincha hit the market). I often roast my own and like the results a lot. I have also picked it up at Korean markets (where I may go tomorrow). Very cheap either way and very pleasing.

I like a lot of other "grain" teas as well, including buckwheat, corn, and of course genmai.

Hmmm, I guess it's not very popular? Sometimes I'll be extra lazy and pick up a 2L bottle of Mugi-cha (Rokujou Mugicha by Suntory... is a LEGEND!) and then get scolded by mr. Teacipes because I could have only spent 1/10 of that price if I brewed it at home.
But sometimes, just sometimes, laziness wins. And I kinda like that junky bottled tea flavor (please don't tell others, they will stone me to death!).

I keep a bottle of iced mugicha in the fridge more times than not. I was given some with a teaswap and really liked it so I've experimented further with home roasting and brewing. I've found that it makes a rather nice non-caffeinated iced beverage and is very refreshing.

How much do you all usually toast the barley? Is it like with nuts where you toast until they are fragrant?

Yeah, pretty much Scruff. When I am done, the whole house smells toasty. Heh.

I also have used a hot air popcorn popper with very good results. About 4 minutes and it is done. If I do it in a pan, it takes about 8 minutes.

I also roast my own... usually pan-fired. I've done barley alone, and also mingled it with toasted rice. I recommend if you roast your own, you do the barley separately from the rice, as they don't brown at the same rate. I have had some results that were over-browned, especially when using long grain wild rice. I personally like the combination of grains but barley alone is very tasty. I also find that it reinfuses very well... I start mine with hot water and grain... let it sit for a few minutes to start the brewing, top it off with cool water, and stick it in the refrigerator. After each glass I drink, I top it off again with water... and the same couple of tablespoons of toasted grains are good for several days this way.

I like it warm too... but drink it chilled more often than not.

Sarah

Hmm maybe I should rephrase. Do you toast the barley until it is *just* fragrant and still light brown, or do you toast to a deep brown (but not burnt)?

Edit: After googling a bit, it seems like there are quite a few ways of doing it! I just tried toasting until just fragrant and then steeping, but it doesn't seem to produce as strong a brew as I've had elsewhere. Next I'll try the other extreme-- dark brown roast and simmering.

Depends on my mood, Scruff. You can darken it to almost burnt. Almost. I have also done it pretty light and it tastes kind of creamy.

mmm mmmooogeeee

Where do you all buy your whole, unhulled barley? I might try Whole Foods here in Austin but some things are hit and miss with them. Should I just go find a Korean market instead? I know there are some around, I just haven't been to them.

Try several different sources, then decide which mugi reigns supreme!