Barley tea

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Barley Tea
Boricha (barley tea).jpg
A cup of barley tea
Chinese name
Traditional Chinese 大麥茶
Simplified Chinese 大麦茶
Literal meaning barley tea
Korean name
Hangul 보리차
Literal meaning barley tea
Japanese name
Kanji 麦茶
Kana むぎちゃ

Barley tea (Chinese: 大麥茶/大麦茶 dàmàichá or 麥茶/麦茶 màichá; Japanese: 麦茶 mugicha; Korean: 보리차 boricha) is a roasted-grain-based infusion made from barley. With roasty, bready, nutty, and slightly bitter taste,[1][2] it is a staple across Korea, China, and Japan.[2] It is also used as a caffeine-free coffee substitute in the United States.

In Korea, the tea is enjoyed both hot and cold all year round, often substituting drinking water in many homes and restaurants.[3] In Japan, it is usually served cold, being one of the favourite summertime refreshments.[4] The tea is also widely available in tea bags or bottled form in both Korea and Japan.[3][4]

Preparation[edit]

The tea can be prepared by roasting unhulled barley kernels, then boiling them in water. In Japan, tea bags containing ground barley became more popular than the traditional barley kernel method during the early 1980s; this is now the norm in Japan.

  • Roasted barley grains

  • A tea bag for a jar of barley tea

Bottled tea[edit]

Bottled barley tea is sold at supermarkets, convenience stores and vending machines in Japan and Korea. Sold mostly in PET bottles, cold barley tea is a very popular summer drink in Japan.[4] In Korea, hot barley tea in heat-resistant PET bottles is also found in vending machines and in heating cabinets in convenience stores.[5]

Blended barley teas and similar teas[edit]

In Korea, roasted barley is also often combined with roasted corn, as the corn's sweetness offsets the slightly bitter flavor of the barley. The tea made from roasted corn is called oksusucha (corn tea), and the tea made from roasted corn and roasted barley is called oksusuboricha (corn barley tea). Several similar drinks made from roasted grains include: hyeonmicha (brown rice tea), gyeolmyeongjacha (sicklepod seed tea), and memilcha (buckwheat tea).

Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.[6]

Health effects[edit]

Roasted barley tea was found to inhibit bacterial colonization and adhesion, specifically with respect to the major cause of tooth decay also implicated in cardiovascular diseases, Streptococcus mutans biofilms.[7] It also lowers blood viscosity, proportional to the level of alkylpyrazine in the tea.[8] The roasting process revealed 200–600 micrograms/kg of acrylamide among Japanese mugicha.[9] The same article notes that this is far less than the amount found in potato crisps and other whole potato snack foods which had levels >1000 μg / kg. Only a few grams of roasted barley are used to make a cup of tea. The article does not propose that the full amount of acrylamide found in the dry roasted barley is ingested when the grains are soaked in hot water and then discarded. Acrylamide and its metabolite, glycidamide, react readily with a number of biomolecules including haemoglobin.[10]

See also[edit]

References[edit]

  1. ^ Allan, M. Carrie; Allan, M. Carrie (22 May 2016). "What's better than a tall glass of iced tea? One with booze stirred in.". The Washington Post. Retrieved 31 January 2017. 
  2. ^ a b Lee, J. (4 January 2016). "5 winter warmers that are caffeine-free". Christian Today. Retrieved 31 January 2017. 
  3. ^ a b Won, Ho-jung (22 April 2016). "[Weekender] Healthful Korean tea to fit every need". The Korea Herald. Retrieved 31 January 2017. 
  4. ^ a b c Beseel, Casey (16 July 2015). "Japan's barley soda is so weird in so many ways, yet so right in one 【Taste test】". RocketNews24. Retrieved 31 January 2017. 
  5. ^ 이, 주현 (28 November 2016). "웅진식품, '하늘보리' 온장 제품 출시…동절기 포트폴리오 강화" [Woongjin Food launches hot 'Haneul Bori', augmenting winter portfolio]. The Asia Economy Daily (in Korean). Retrieved 3 February 2017. 
  6. ^ Maier, H. G. (1987). "Coffee Substitutes Made from Cereals". In Clarke, R.J.; Macrae, R. Coffee: Related Beverages. pp. 5–8. ISBN 978-1-85166-103-9. 
  7. ^ Stauder, Monica; Papetti, Adele; Daglia, Maria; Vezzulli, Luigi; Gazzani, Gabriella; Varaldo, Pietro E.; Pruzzo, Carla (2010). "Inhibitory Activity by Barley Coffee Components Towards Streptococcus Mutans Biofilm". Current Microbiology. 61 (5): 417. doi:10.1007/s00284-010-9630-5. PMID 20361189. 
  8. ^ Suganuma, Hiroyuki; Inakuma, Takahiro; Kikuchi, Yuji (2002). "Amelioratory Effect of Barley Tea Drinking on Blood Fluidity". Journal of Nutritional Science and Vitaminology. 48 (2): 165. doi:10.3177/jnsv.48.165. PMID 12171439. 
  9. ^ Ono, H.; Chuda, Y.; Ohnishi-Kameyama, M.; Yada, H.; Ishizaka, M.; Kobayashi, H.; Yoshida, M. (2003). "Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods". Food Additives and Contaminants. 20 (3): 215. doi:10.1080/0265203021000060887. PMID 12623644. 
  10. ^ Health Implications of Acrylamide in Food. World Health Organization. 2002. ISBN 92-4-156218-8. [page needed]
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