Tokyo has only two barley tea makers, we visited one to see how mugicha is made

I really enjoyed that article. Documenting the entire process helps me understand what the final product should taste like. I love the smell of barley and had never considered roasting any. The fact that it apparently smells a bit like popcorn is pretty exciting. I am growing buckwheat right now and have a small test plot of rice. I am hoping to be able to get meaningful yields after this first-year proof of concept dry run. I have already harvested enough buckwheat for a nice, steaming bowl of buckwheat. My rice is producing kernels now though I only have a few dozen plants. I am pretty excited about this. I love how toasting something transforms the flavor profile and use that to enhance flavors of soups and other dishes. I toast pecans, walnuts, almonds, and some garden spices lightly and add them to spice mixes after grinding. Thanks for this article. There is also another article linked at the bottom about someone who drank a bottle of barley tea that had been left outside for months. https://soranews24.com/2023/05/02/we-try-a-half-drunk-bottle... I love stuff like that! Thanks!

What a strange way to write a headline. “Providence RH only has 2 tortilla makers. we visited one to see how tortillas are made”. Yea, Tokyo is not known for being a tea growing spot I guess I’m being too picky but the headline sounds like clickbait to me. a less clickbait title would just be something like: “We visited a Barley Tea factory to see how it’s made”.

For anyone looking to try this - while they sell pre-bottled mugicha [1], I highly recommend making your own from tea bags [2]. It's incredibly easy to make - just add cold water and let it sit in the fridge for a couple hours. It also tastes so much better (in my opinion), is much cheaper, and is more environmentally friendly. A big 2L thermos filled with mugicha and ice is a great way to stay cool in the summer. [1] https://amzn.asia/d/04ZC4opX [2] https://amzn.asia/d/0gF1wDf8

Koreans also say "tea" (차) to what supposed to be called infusion in English. Barley, brown rice, corn, Solomon's seal, and jack bean are common, but there are many more. I was confused when I was communicating about Korean tea at first in English. I introduced Korean teas, but for them they didn't have tea leaves thus not tea but infusion. If you don't know about brown rice green tea, I recommend it. It is literally a mix of green tea and brown rice. You should be able to find it in Japanese, Korean, or Chinese grocery stores.

Also called boricha on Korean. Can find in local H Mart. I have not tried the Japanese roasted barley variety but houjicha, roasted green tea, is excellent and can find in Japantown.