Mochi-mugi (stickey barley ?) was a popular grain a long time ago in almost all over the world. However, currenty it is produced in only some parts of Eastan Asia, incduding Japan (around Seto inland sea). In western Japan, many people had produced Mochi-mugi for them selves before 1920's. In these area, as they don't have much rain, Mochi-mugi was alternate of Stickey rice for making Mochi (stickey rice cakes) or dunprings. But they stopped producing Mochi-mugi as changes of life style and diet. Recently Mochi-mugi has attracted a lot of attention again as a kind of super food.
Our favourite soy sauce maker, Tastumi uses only local Mochi-mugi for this Mochi-mugi-cha. The package has a picutre of the farmers.
Put 30g of Mochi-mugi-tea into 1 littre boiling water. Keep boiling another 10 minuits, then away from heat for cooling down (maybe a couple of hours). Strain the tea then keep it in fridge to be cold. Or you can drink it as hot or warm.
Parsonally I recommend to use the strained roasted Mochi-mugi for cooking. You can use them for conposting, but they have lots of fibres and nutritias which is good for your body. I like to add them into stir fry, fried rice or pasta. In this case, cooling down for a couple of hours after heating is necessary to soften outside of barley.
Ingredients: Mochi-mugi Net contents: 240g
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