Tuesday, July 28, 2009

Mugicha - Barley Tea

When I first came to Japan I was not yet a coffee drinker! Late bloomer, I know! So, when I was offered a nice cold glass of barley tea...I suddenly wasn't all that thirsty after all. My dislike of barley tea was quickly realized and I alone was given a goblet of delicious orange juice with a straw while everyone else drank mugicha out of water glasses. How embarrassing!!!

Well, I learned to drink coffee and mugicha as well. I often made mugicha for my students. I'd get to church and realize students were coming in 5 minutes and there was nothing cold for them to drink. So, I'd throw a tea packet into the pitcher, add water, and shake! The water changed color, but not flavor!!! Gross, but it worked in a pinch. Now our pastor makes sure there is always plenty of mugicha in the fridge! THANKS!

A friend recently taught me a new way to make the "BEST" mugicha. I must confess that I am lazy, so never have followed the recipe to its completion, but...here goes:

One packet of mugicha in a mug. Pour boiling water over it and let it sit for one minute.
Add the packet to a pitcher of water to make one liter of mugicha. Take the bag out after one hour. HA! Then add a bit of instant coffee. Wa la! Excellent mugicha, I'm told. I never take out the bag and have no instant coffee in the house, so... I also like weak mugicha, so use one packet for two liters! However, I do use the one minute hot water method. Much better than shaking!

Last week my friend told me of another mugicha recipe. If you make your mugicha right - it is supposed to be 3:10. 3 parts mugicha and 10 parts milk. Our weaker mugicha works better at 1:1 (half and half). This sounds kind of gross to those of us who take our mugicha STRAIGHT! No sugar and never any milk or lemon. However, this milk mugicha tastes like coffee au latte! Add some sugar syrup, and, a nice no-caf coffee tasting drink!

Any other "strange" ways of doing mugicha???

1 comment:

Abigail (aka Mamatouille) said...

Wow, I never knew there were so many ways to make mugicha! I always just cold-brew mine in the fridge till it's the color I like - usually overnight is how long it takes. I like it dark.

This is so funny - we're on the same brainwaves again! I took a pic of Matthew two days ago drinking some mugicha (he loves it) and I was going to post about it soon! He was drinking weak mugicha, though, because I ended up making it at the last minute for some friends coming over. :)