debunix wrote:In addition to tea made from toasted barley, I've seen (and have in my cupboard) toasted corn for tea on sale in Korean markets. That's not to mention the variety of interesting herbal teas, including my favorite gamro leaf.
Just about any "grain" may be roasted and had on its own or blended with tea. It is cheap which is a primary reason for its use. Corn, barley, buckwheat, and rice are the most common of this group.
I often roast my own grains ... but then again, Koreatown pretty far away. But I think sometimes my results are better anyway.
Of course, in the West, often ultra purists get bent out of shape any time someone calls something tea that is not C.S. Come to think of it, I have done so years ago as well, mostly because this was part of my "programming" via sources of info available at the time, mostly vendors.