Mmmmmm one of my favourites, despite that I only have the bagged variety… and I know how amazing it can be when done up right!! (ie. looseleaf, brewed proper) It is easier to make this simple bagged kind though… just place the bag in a pot, fill with water… and wait an hour or so- if you prefer an extra chill, put it in the fridge, but I have sensitive teeth so room temperature is great for me.
It is a cold tea though, not really one that goes down easy when hot.
Anyhow… I love the roasted flavour that comes out, and the mild bitterness that follows in the aftertaste… and I think there is a nutty flavour to, which I also like but can get a little abrasive at times.
On those days when I feel hydration is in order, this is what I rely on. The flavour comes out almost immediately after dunking so I often don’t bother waiting for it to steep- essentially giving me simple flavoured water :)
—this tea is a great source of calcium to, and with my dislike of milk I need all the calcium I can get!!
Roasted barley tea is a tisane made from roasted barley, which is popular in Japanese and Korean cuisine.roasted barley seeds were stewed in hot water (this is still the method generally used in Korea) but tea bags containing ground barley became more popular during the early 1980s and this is now the norm in Japan. It can be brewed in hot or cold water. Mugicha is usually served cold, but it can also be served hot; the hot version is more popular in the winter.