Mugicha
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Mugicha (麦茶) is the Japanese name for a type of tisane made from roasted barley. It is popular in Japan and Korea (where it is called bori cha, 보리차). It is regarded as a summer beverage, and is caffeine free.
Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea) but barley tea bags became more popular during the early 1980s and this is now the norm in Japan. It can be brewed in hot or cold water. Mugicha is usually served cold, but it can also be served hot; the hot version is more popular in the winter. It can also be found from many different distributors in vending machines all over Japan.
According to Japanese food conglomerate Kagome, a recent study stated that drinking Mugicha increased blood fluidity. This action is caused by the chemical alkylpyrazine, which is a primary flavor in the drink.
[edit] Korea
In Korea, roasted barley is often combined with oksusu cha (roasted corn infusion), as the corn's sweetness offsets the slightly bitter flavor of the barley. The tea is very simple to make as one only needs to boil unhulled and moderately toasted or dried barley in water for it brew. The barley must be unhulled, if not the barley will cook to the consistency of oatmeal.
[edit] See also
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