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.
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.
Jul 1st, '09, 22:14
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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.
I like a lot of other "grain" teas as well, including buckwheat, corn, and of course genmai.
blah blah blah SENCHA blah blah blah!!!
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!).
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!).
bring new life to your cup of tea! http://www.teacipes.com
Jul 20th, '09, 22:20
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How much do you all usually toast the barley? Is it like with nuts where you toast until they are fragrant?
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Jul 20th, '09, 22:26
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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
I like it warm too... but drink it chilled more often than not.
Sarah
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***
Jul 20th, '09, 23:32
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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.
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.
Jul 21st, '09, 00:19
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Jul 21st, '09, 00:25
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