It is my proprietary blend.Janine wrote:What is your recipe Chip? I'd be curious about the blend and also about how you roast it.Chip wrote: Currently, a non caffeine blend of roasted grains home roasted and brewed up nice and naturally sweet!
OK, barley (mugi), I try just about any barley including whole, pearled and hulled. I use more barley than anything else, usually around half the total mix, mostly because I like it the most.
Genmai, again I try just about any rice as long as it is not sticky rice. A sweet rice like black sweet rice is really nice added to the mix.
Buckwheat, just started adding this.
And roasted corn from a Korean market intended for tea that I just picked up. TBH, I don't know what corn I would get to roast. And it is dirt cheap.
I have pan fired over pretty high heat keeping things sort of moving (think Jiffy Pop) I do the pan firing one type at a time. You know when it is done by color and smell, usually 8 minutes for me, but you can do it as dark as you want.
Recently I broke out our hot air pop corn popper! This is an interesting method, might even be best. It really evenly roasts the grains (again only one grain at a time) and you get a lot more popped grains (I did not know barley and even buckwheat popped like genmai, but it is still only a fairly low percentage). Seems 4 minutes could be the magic number, but I am going to try a little longer next time.
You can also do it in the oven or get a Japanese clay device for this purpose. I wonder if a coffee roaster would work?
Anyway, roasting makes the grain teas more fun IMHO. I do a decent amount at a time to last a few weeks.
Have fun and just do it.
Great movie, by the way.
I know there is a black soy bean used in a similar application. 
