Barley Tea (Mugicha, Boricha) - More stock in!
Another new batch is in stock!
Now with bulk buy, and options to buy the malted barley to toast at home.
This is barley tea, a malty infusion of unhulled barley grains. I collect premium local malted barley from Branthill farm at Wells-next-the-Sea, and roast it by hand here in Norwich.
We usually make ale out of this, but malted barley is also called mugicha and boricha in Japan and Korea. It's made every day, and is often kept chilled from the fridge instead of cold water. It tastes familliar, and has flavours reminiscent of cereal grains, toasted bread, nuts and oven fresh biscuits.
If you like a sweet drink then you'll be pleased to know it goes well with added sugar, and honey is even better.
To Brew:
Simmer 1 - 3 tablespoons in a small saucepan for a 2-3 minutes, then turn off the heat and allow a minute more to brew. It can be brewed to just a light golden colour, or all the way to deep coppery shade- barley tea is subject to your taste. Then strain it, pour it into a jug and chill , or return to the pan for reheating later.
To reheat:
Just turn on the pan again! Or alternatively use a microwave, it doesn't change the taste in the case of barley tea - 1 cup from cold should take about 1 minute on full power.
I have recently been drinking a lot of barley tea as a part of lowering my caffeine intake, and found that reheating brewed tea on the stove, or by microwave, is absolutely fine. Often a microwave can change properties in teas and especially those with milk, but barley tea doesn't seem to mind at all, which is great for keeping up a good habit, even when you're in a hurry!