Mugicha – Roasted Barley Tea

Recipes — By sowj on July 29, 2011 6:49 pm

I got this amazing recipe from La Fuji Mama.

Roasted Barley Tea, called Mugicha in Japan has great health benefits. As sited in Live Strong, mugicha has antibacterial, antioxidant, and anticoagulative properties. The Toa Healing Arts Center in California states that mugicha is a super source for phytonutrients that help with detoxification. Other benefits include:

Rich in fibers, vitamins B1, B2 and Iron
Quenches thirst and treats fever
Promotes blood circulation
Moistens the skin
Calms the stomach
Treats distention of the stomach
Reduces stress
Effective at treating bladder infections when mixed with fresh ginger juice and honey

INGREDIENTS

1/3 cup uncooked Pearl Barley
8 cups water

PREPARATION

Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color. Remove from the heat and pour out into a bowl or a paper towel to cool.

Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.

Strain out the barley, pour the mugicha into a pitcher and chill, or drink hot.