There are four official colors; golden, amber, brown and black. However, there are many patented names such as Chocolate or Caramel. A brewing company can name the beverage anything they want on the label to create interest, but, there are still standard 'measures' of quality.
Barley can be used for more than fermenting. It can be used for tea as well. As a matter of fact I can't understand why there aren't more Tea Parlors where specialty teas are brewed, too. But, there just doesn't seem to be the interest. Like anything else though it is a matter of building interest in a market even though there isn't one readily available.
Mugicha – Roasted Barley Tea
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.
