Roasted Barley Tea Mugicha 100g

ORIGIN: China

Weight: 100 grams

Product Description: Roasted barley tea is a tisane made from roasted barley, which is popular in Japanese and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. It is called mugicha in Japan, and boricha in Korean. While roasted barley tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea.

A recent study stated that drinking mugicha increased blood fluidity. This action is caused by an alkylpyrazine, which is a primary flavor in the drink. Japanese consider it to cleanse the blood of impurities. Mugicha also has been linked with reduced stress during a study by the Institute of Traditional Chinese Medicine and Natural Products in China.

In Korea, roasted unhulled barley is also used to prepare a tea called boricha. More often, it is combined with oksusu cha (roasted corn infusion), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha.

Roasted barley tea is also sold as a coffee substitute.

Brewing Guide:
Rinse tea cup and teapot with hot water. Fill the teapot 2 grams (1-2 teaspoons) tea leaves for every 225ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 3 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.