Does it not taste like coffee ^_^? For caffeine-sensitive people like me, mugicha, hojicha and kukicha are great.
* I’m curious to know if Japanese and Korean roasted barley teas are different?
* Here’s an interesting map showing how many people in the different parts of Japan add sugar to their mugicha! No sugar for me of course.
* Read about mugicha from Maki at Just Hungry.
I just made 2 litres of mugicha following the Japanese instructions on the back of the packet:
50g roasted barley grains
2 litres of water
– in a pot
– bring to boil on stove
– once water boils, turn off heat
– leave for 10 mins
– strain off the mugicha
– chill in frige
Perhaps tomorrow I’ll try this mugicha jelly recipe ^_^.
Check out also Korean roasted corn tea, oksusucha.