Barley tea: How to make it and what it tastes like
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- Опубліковано 2 сер 2024
- Barley! It's an ancient grain that makes for a popular drink in Asian countries such as China, Japan, and Korea. In this video we are diving into roasted barley tea. I will discuss barley tea origins, how to make it, what it tastes like, and what health benefits/dangers this tea poses. Explore barley tea with me as I try it for the first time EVA
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Wanna skip ahead?
0:00 Intro
1:18 About Barley Tea
2:03 Close-up View
3:00 Brewing/Health Benefits
4:00 What's a Tisane?
4:32 Taste Test - Навчання та стиль
I was curious so thanks! Great video~
Glad you enjoyed it, thanks for stopping by!
I think if you actually boil this for 5 minutes it will get stronger. Mugi cha has a very brown colour. This just looks too pale...
Thanks for the advice!
I love tea and I'm very glad that I found your channel!! :)
Thank you! New video coming soon!
Hi! Just dropped in to tell you about a giveaway I'm announcing this week. Make sure you are subscribed so that you hear about it :)
I do 2 tbsp per 1 liter! Love this stuff.
So glad to hear it! Thanks for watching and sharing with the tea community :)
as a beer brewer, there are many steps added to improve the extraction from barley. the hull is very dense and therefore you are encouraged to crack the grain first. this can be done at any homebrew ingredients store or in a mortise/pestel or even a pepper grinder set at the course setting. secondly, the release of starch to sugar is done with one of two stages, alpha and beta saccarafication rests which are at 144 and 152 degrees ideally. Therefore adding boiling water on barley denatures the enzymes that convert starches to sugars and therefore loses the mechanism to perform this extraction. lastly, water temperatures over 175 releases tannins from the hulls. If you want to go one step farther, adding a little lactic acid or phosphoric acid (food grade) then the extraction efficiency increases. All that said, resulting in a barely perceptible flavored tea from the process used in this video is clearly understood and can be improved.
I am not sure that the result you want for beer is the same as what you want for tea though. If we converted all the starches to sugars, this drink would have more simple sugars in it. It was my impression that the roasted starchy flavor is how this tea is traditionally ingested in Asian culture. I do know that barley tea is available hulled so that may be a better option to use with the instructions that you have given. I'm sure that there are better methods for barley flavor extraction, but I am trying to experience teas as they are experienced by different cultures. Whether that be the most effective method or not. Thank you for your expertise insight
@@HoosGottheTea Let's say someone who knows how to brew beer has a better understanding of how to make beverages and the science and art of water, grain and fermentation? :)
let's not - @@ekaterinadombinskayayoung8888
The package i had said to add the barley when the water is boiling and let boil on medium heat for 5 minutes. mine came out a lot darker just like I remember when I had it when I was in Korea
Oh! That's interesting, im sure that changed the flavor profile. I will have to retry it one day
Found the matcha Tea video, thank you so much. next let's talk about how you get those pearly whites so white. Is there a video?
I make it how my Korean mom always made it. I bring water to boil in a pot with the barley; after it comes to boil, I keep boiling it on low heat for 3 - 5 minutes depending how strong I want it.
Nutty flavour is exactly what I'd describe it as well! The taste is so amazing and it helps me sleep so well.
For sure! It was really interesting to experience. Thanks for sharing
When I stayed in China, I noticed that the Chinese drink all day barley-infused water. I never asked the reason but I'm pretty sure there’s a health benefit for that.
Yes! Barley is very common place in Asian culture. It is a roasted refreshing taste that many enjoy. Plus, you do get nutrients from the barley grains themselves :) Thanks for watching!
A lot of additives like barley and ginger come from the old days when most water was just not very good, so they'd boil it and flavor it.
Good information!
I'm glad you got to check it out. Thanks!
I am making some right now (same brand as in the video) in a pressure cooker. I tripled up the ratio recommended on the back of the package of '2 tbsp per 2 liter'.
Great! Many have said that increasing the recommended ratio heightens the experience and makes for a truly enjoyable brew. How did you like yours?
@@HoosGottheTea I liked it a lot better. Highly recommend going to a stronger ratio than what they list on the package. Stronger concentration tastes a lot more similar to what I tasted in Korea (iced version found in convenience stores).
hey shaina, awesome video! very well produced and informative :) i got the same pack of barley grains as you :) so ive been making barley tea and i really love it! it's toasty and light, and i enjoy having it both hot and cold. i learned that you can make large batches of barley tea with just a few grains, and you can use it for maybe 2 rounds of steeping. after a while i noticed that the grains would pulp up, and i would then crush them to use for another round of steeping (it produces a murky color and stronger taste). im thinking of drying the barley and put then in teabags, hoping it would still produce a nice cup of tea, but i dont know if i should because i might be overusing the grains, if that makes sense? would love to hear your thoughts on this! i'd really appreciate it. thank you! 🦋
Hey Tia! Thanks for watching :) Wow, that sounds like a really cool idea! To be honest, I have never tried using crushed barley/any tea leaves again by dehydrating them again. From an observational standpoint, the original barley itself has been emulsified by that point and steeped in water at least two times. On the other hand, if you are going to dehydrate it again, then you would technically be removing some of that water. In my opinion, I think it would not give you the flavor quality normal barley tea does. I also believe that even if some flavor remains of the barley, the vitamins and minerals that existed in that first (and second) batch of tisane are no longer present. So I think that both flavor and nutrient value would be impacted from this proposed process. It still sounds really innovative of you though! I hope this helps :)
I drink 4 cups a day. I’m obsessed.
That's wonderful!
I find that it tastes kinda like popcorn kernels. It’s rlly good cold
Hey Tulley, I agree! It is similar to popcorn in that roasted aromatic way
I absolutely love this tea
I let it sit over night to get the taste more strong
Good idea!
What if i do barley malt tea? Its even healthier
Citrus taste nice after drinking barley tea
How much should i wait after eating to drink barley tea ? Plz tell ...
Can i drink at night ????
Barley tea is not caffeinated so it should not affect your sleep. You can drink it before bed.
How do you store the bags of barley? Or like, if you bought the barley tea in the store where thye come in individual tea bags, am I to just keep it in my cupboard? would those tea bags last for a couple months?
Hey CraneHaven! As a general rule of thumb, storing teas in an airtight container is optimal. This preserves the quality of the tea/tisane and is even environmentally friendly as opposed to plastic bags :) Hope this helps!
Just one thing, though, grains have oils in them that can go rancid over time. Make sure you give your tea bags a sniff each time before you use them.
Barley must be boiled at least 5 minutes or more if you want more taste. The normal portions is 1 tbs for 1 cup or more if you want more taste, yours is only water taste nothing it's a waist, just saying! Love to put pure honey in my tea , About 1 tbs for every 3 cup , normal portions or more if you want it more sweet...
Hello L A! I usually like to drink tea without sweeteners to best experience the flavor of the tea by itself. Thank you for your suggestions!
You had me at grain water 🌾💦
Boiling and steeping are 2 different things. The instructions say to boil for 5 minutes. You barely steeped it. ( I am not eating spaghetti at your house)
You're right, boiling and steeping are two different things lol Thanks for watching and commenting
Like coffe mabay
Definitely has a roasted aroma but when you taste it, the flavor is more subtle than coffee. Hope this clarifies!
@@HoosGottheTea taste coffe but is tea,
Is mugicha
@@jshark8055 Thanks for the clarification!
Where can I get Barley in India
Hello! That's a good question. I would go to any chinese/korean specialty food store and look there. That is where I purchased my bag of barley. Thanks for watching!
If they don't sell it at a local store, which they might, just not roasted, try Amazon. I have seen posts from many people in India that are in very small, out of the way places, and they can still get just about everything through Amazon.
Malt its dried germinated barley. Even better. More digestable
What did trump say?
"I'm gonna try it"
It was something like that.
it said to brew it for 5 minutes and you didn't even give it 5 seconds before pouring it. While your information was ok, your demonstration left much to be desired.
Hi! Sometimes I cut scenes and move through steps for the sake of time. I splice my videos to exclude some of the waiting. Thanks for dropping by!
No explanation😩👎