For anyone looking to try this - while they sell pre-bottled mugicha [1], I highly recommend making your own from tea bags [2]. It's incredibly easy to make - just add cold water and let it sit in the fridge for a couple hours. It also tastes so much better (in my opinion), is much cheaper, and is more environmentally friendly. A big 2L thermos filled with mugicha and ice is a great way to stay cool in the summer. [1…
Even better to avoid the tea bags which are full of microplastics (though they will impart less when unheated)
Interesting roasting process with high heat 2x for 1 minute. Quite different than say kilning pilsner malt at low heat for a much longer time. Sure speeds up production, I bet!
Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Is it well regarded in either place? I've somehow not come across these preparations. I like barley tea and have made it via other coffee methods. (cold brew/french press.) So I guess espresso makes some sense. (Also thank you doodlebugging for the other link. I love sora news. I don't know if it's the cadence or playful sincerity or what.)
YW. I got stuck for a bit there reading some of those articles. Very fun. Good writing about things that I need to know more about. Like you I love the sense that they are trying to have fun with their writing.
Koreans also say "tea" (차) to what supposed to be called infusion in English. Barley, brown rice, corn, Solomon's seal, and jack bean are common, but there are many more. I was confused when I was communicating about Korean tea at first in English. I introduced Korean teas, but for them they didn't have tea leaves thus not tea but infusion. If you don't know about brown rice green tea, I recommend it. It is literally…
I was born in London. I'm surprised to hear English people were confused (or pedantic?) about the use of the word tea to describe an infusion.
It's common to hear the phrase 'herbal tea', referring to things that have no tea leaves.
Without it this joke wouldn't be possible: "Why do anarchists drink herbal tea?"
Koreans also say "tea" (차) to what supposed to be called infusion in English. Barley, brown rice, corn, Solomon's seal, and jack bean are common, but there are many more. I was confused when I was communicating about Korean tea at first in English. I introduced Korean teas, but for them they didn't have tea leaves thus not tea but infusion. If you don't know about brown rice green tea, I recommend it. It is literally…
I was born in London. I'm surprised to hear English people were confused (or pedantic?) about the use of the word tea to describe an infusion. It's common to hear the phrase 'herbal tea', referring to things that have no tea leaves. Without it this joke wouldn't be possible: "Why do anarchists drink herbal tea?"
It is quite common to refer to any infusion, apart from coffee, as "tea", but you do have to be aware of context. A "cup of tea" is always English black tea, possibly with milk and/or sugar. But when offered a tea it's acceptable to question whether any infusions are available (often caffeine free) and this then may be referred to as "your tea". It is not acceptable to ask about coffee, which is not considered an infusion, unless explicitly offered, but even so, be prepared to get instant coffee unless you happened to spy a coffee machine or some beans.
I really enjoyed that article. Documenting the entire process helps me understand what the final product should taste like. I love the smell of barley and had never considered roasting any. The fact that it apparently smells a bit like popcorn is pretty exciting. I am growing buckwheat right now and have a small test plot of rice. I am hoping to be able to get meaningful yields after this first-year proof of concept…
Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Similar in Portugal, Nestle makes one called Pensal (cevada) and it’s marketed as a coffee substitute.
Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Is it well regarded in either place? I've somehow not come across these preparations. I like barley tea and have made it via other coffee methods. (cold brew/french press.) So I guess espresso makes some sense. (Also thank you doodlebugging for the other link. I love sora news. I don't know if it's the cadence or playful sincerity or what.)
I believe barley coffee in Italy became popular during WW2 with coffee shortages, it retains a tinge of 'poor man's drink', but there are still fans of it and you can find it in any supermarket. I enjoyed it when I was younger, it has a nice full-bodied taste, though it lacks the kick of caffeine.
I really enjoyed that article. Documenting the entire process helps me understand what the final product should taste like. I love the smell of barley and had never considered roasting any. The fact that it apparently smells a bit like popcorn is pretty exciting. I am growing buckwheat right now and have a small test plot of rice. I am hoping to be able to get meaningful yields after this first-year proof of concept…
Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
> Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo)
During fascism Italy was under embargo and couldn't import coffee.
So barley became a surrogate.
But I would not call it "appreciated", the only people drinking it do it to avoid caffeine in the afternoon, and generally they are very old.
What a strange way to write a headline. “Providence RH only has 2 tortilla makers. we visited one to see how tortillas are made”.
Yea, Tokyo is not known for being a tea growing spot
I guess I’m being too picky but the headline sounds like clickbait to me. a less clickbait title would just be something like: “We visited a Barley Tea factory to see how it’s made”.
What a strange way to write a headline. “Providence RH only has 2 tortilla makers. we visited one to see how tortillas are made”. Yea, Tokyo is not known for being a tea growing spot I guess I’m being too picky but the headline sounds like clickbait to me. a less clickbait title would just be something like: “We visited a Barley Tea factory to see how it’s made”.
> Tokyo is not known for being a tea growing spot
Keep in mind that mugicha is made purely from barley. No Camellia sinensis involved at all.