Mugicha

When malted barley is fermented, it is beer.  When roasted barley is brewed, it is Mugicha. Mugicha is a popular household beverage in Japan as well as in Korea (known as Boricha). It is naturally caffeine-free but not gluten-free.   Roasted barley has always been used as a coffee substitute.   Loose roasted barley and 'tea bag' barley are available from Asian grocery stores.

Mugicha is made by simmering or steeping roasted barley.   It can also be chilled or cold brewed as a perfect summer drink.  To make the traditional infusion, use about one tablespoon roasted kernels for 8 ounce water and simmer it for 2 to 3 minutes.  Strain and serve.   A more convenient method is to steep one barley 'tea bag'  in a large mug for 5 minutes.

Mugicha has deep roasted grain and light malty flavors.   It is said that Mugicha has antibacterial and anticoagulant properties.

Mugi Cha

Soba Cha

Nothing beats a cup of soba cha when a summer storm turns a backyard into a winter wonderland.

September 10, 2014

Soba cha or roasted buckwheat infusion is popular in Japan and Korea.   Made from roasted tartary buckwheat kernels, soba cha is caffeine-free.  Tartary buckwheat and common buckwheat belong to the genus fagopyrum and are not related to 'wheat'. Tartary buckwheat kernels are smaller than common buckwheat's but contain more or chock-full of rutin.

Roasted tartary buckwheat

Roasted tartary buckwheat can be enjoyed like Grape-Nuts cereal and is delicious.  Its fine aroma borders between popcorn and donut.   To make an eight-ounce cup of bright yellow soba cha, steep about 2 teaspoons of kernels in 100°C water for 5 minutes.  The soft brewed kernels can be consumed like brown rice.   

Soba cha is warming and comforting.   Its predominant flavor is toasty grains or nutty rice.  

Soba Cha