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

Honeybush

Honeybush (Cyclopia) is indigenous to the Cape region of South Africa.   Its name refers to the honey scent of its yellow flowers.   Traditionally, the shoots are hand harvested once a year during the flowering period.   Then, the shoots are chopped, oxidized, dried and sorted.   Green Honeybush is not oxidized.   The majority of South Africa's honeybush crop is from wild growing plants.  Only a small number of farmers grow honeybush commercially.  

Honeybush contains an array of minerals and antioxidants.  Anecdotal evidence suggests several health benefits, including anti-viral properties, treatment for respiratory complaints and lowering cholesterol level.

Boil or steep about a heaping teaspoon of loose leaf Honeybush in water for 5-8 minutes to make a cup of beverage.   Comparing to Rooibos, Honeybush has stronger and sweeter aromas.   Honeybush infusion is sweet and fruity with hints of tobacco and leather.  It is naturally caffeine-free.

Honeybush (oxidized)

Rooibos

Rooibos means 'red bush' in Afrikaans and is made from the Aspalathus Lineris plant, which only grows in the Cederberg mountains of South Africa.  Attempts to grow this plant elsewhere in the world have all failed.   The European Union recently granted South Africa's Rooibos a geographical indication that gives the producers ownership over the name.

To produce Rooibos,  the leaves and stalks of the plants are harvested about 50 cm above the ground and then cut into pieces.   The pieces are sprayed with water and allowed to oxidized for 8 to 24 hours before they are dried in the sun.   The two types of Rooibos are green and red. Green Rooibos is produced without the oxidation step.

Red Rooibos (left)  Green Rooibos

To make a cup of Rooibos, use a heaping teaspoon of loose leaves and steep it in 95-100°C water for 5-8 minutes.  Green Rooibos is light and has grassy & mineral flavors. Oxidation adds depth and body to red Rooibos, which can be described as sweet, woody and fruity.  Containing no caffeine and very little tannin, Rooibos does not taste bitter or astringent.

Red Rooibos (left)  Green Rooibos

Rooibos contains a mix of  many flavonoids.  However, studies will be required to substantiate health benefits of drinking Rooibos.   It appears to be a versatile tisane and is also used in cooking and baking.   

Malawi White Peony

Malawi's economy, like many other African countries', is primarily based on agriculture.  In addition to tobacco,  it produces sugar, coffee, corn, cotton and tea. Tea is Malawi's second most important cash crop, after tobacco.

Although other types such as oolong and green are available, Malawi tea is 99% black and usually used in teabag blends.  Malawi is the second largest tea exporter in Africa, after Kenya.

This White Peony is made by Satemwa, a family-owned tea estate in Thyolo, which is one of the tea growing districts in the southern region of Malawi.  Its quality rivals fine Chinese White Peony.

Malawi White Peony

Type:  White         Producing Country: Malawi       Preparation:  90°C 3 Min

Dry Leaf:  The mix of small forest green and brown whole leaves has a delightful scent of sweet prunes and dry hay.
Wet Leaf:  The fragrances of the leaves are fresh plums, fresh peaches and wet hay.
Liquor:   The brew is bright amber-colored.  Its body is medium-light and has little or no astringency.   The tea is sweet, refreshing, citrusy and slightly herbaceous.

Tee Score: 4 of 5

Kiraka White Leaf Sencha

Kiraka is a newer tea cultivar registered in 2006 in Japan and one of the white leaf tea varieties grown there.  The leaves of  'white leaf' tea plants are lighter in color than those of Yabukita, the most popular and dominant tea cultivar in Japan.

A recent study conducted by Japanese researchers indicates that white leaf Sencha contains fewer catechins but more amino acids than Yabukita one.  In other words, a white leaf Sencha would be savorier (umami) and less astringent.

Although its tea leaves have a light color, this Kiraka from Shizuoka is a green tea and not a white tea.

Kiraka White Leaf Sencha

Type:  Green           Producing Country: Japan       Preparation:  80°C 2.5 Min

Dry Leaf:  These beautiful green thin needles and pieces have the fragrances of fresh vegetables and honey.
Wet Leaf:  The leaves are pale yellow green.  They are very soft and tender.  The notes are savory and vegetal (steamed fresh corn and spinach).
Liquor:   The infusion is lemon yellow.  Its mouth feel is thick and rich.  It is creamy and brothy with low bitterness and light astringency.   It is also sweet, vegetal and slightly citrusy.

Tee Score: 5 of 5

Tamaryoku Cha

Mushisei Tamaryoku Cha (steamed round green tea) or Tamacha is commonly called Guricha.   Tamacha emerged in the 1920's in Japan and was originally intended for export to Middle East.

The production method of Tamacha is similar to that of Sencha.   The difference is the kneading stage that shapes the leaves is omitted for Tamacha.   Kamairicha, a pan-fried not steamed tea, is another one that cuts out the kneading stage.  

Harvested in August, this late season tea is from Kagoshima Prefecture located at the southern edge of Kyushu, Japan.   Although it lacks in good looks, its aroma is bright and Sencha-like.

Sencha leaves vs Tamacha leaves

Tamacha

Type:  Green           Producing Country: Japan       Preparation:  85°C 2.5 Min

Dry Leaf:  The broken pieces are not 'round' or curly.  The fragrances include toasted nuts and cooked vegetables.
Wet Leaf:  The dark olive leaves smell like toasted rice and arugula.
Liquor:      Tamacha is yellow in color.   It is grassy, vegetal, slightly toasty and astringent.

Tee Score: 3 of 5