What's Genmaicha

What's Mugicha(Barley tea)

Chilled Mugicha(Barley tea) is a beverage that can be said to be a standard staple in Japan's summer.
In the summer of Japan, Mugicha is chilled and stored in the refrigerator of most families.
Mugicha is named barley tea, but tea leaves are not contained. Barley tea is made from boiled roasted wheat as a beverage.

Mugicha is extracted from roasted barley seeds, but barley used for Mugicha is mostly Rokujo barley grown in Japan from long ago.
Therefore, the taste of Mugicha is determined by the degree of roasting rather than the type of barley.
The deep roasted Mugicha increases the bitterness and it tastes for adults, and if it is shallow roasted, bitterness is less and even slightly sweet taste can be felt so anyone can drink barley tea.

Origin of Mugicha

Green tea or Genmaicha in winter, Mugicha in summer is a standard, why is Mugicha limited in the summer?
Origin of Mugicha dates back to "Mugiyu" which was popular among the upper class during the Heian era.
Barley germinates in autumn, after winter, it grows in spring and grows up early summer.
Mugiyu made by roasting the barley harvested in the early summer is fresh and fresh than anything, so it seems that the image called the classic of summer has become established.

Due to the spread of refrigerators around 1960, chilled Mugicha has become established in each family. Now it is possible to enjoy Mugicha anytime throughout the year because of the development of science.

By the way, it seems that the fact that "Hitachiya Honpo" made mass production using an industrial coffee bean roaster in 1963 is the roots of industrialization of Mugicha.

Health effect of Mugicha

Mugicha can be imagined as the beverage to seek refreshing feeling in the hot summer, but it is also the health drink that can expect various health effects.

The biggest facination of Mugicha is that it does not contain caffeine derived from tea leaves, so it is possible for children to drink in large quantities.

Vitamin B group derived from barley and rich in minerals.

Considering the risk of heat stroke coming from recent abnormal weather, cold Mugicha in the summer is a perfect drink for prevention of heat stroke.

With a slightly strange effect, it means that it also has the effect of suppressing mutans which is famous for caries and periodontal disease bacteria.
There may also be a health benefit of rinsing mouth using Mugicha.

Recent studies have reported that pyrazine, which occurs when roasting barley, has an effect of improving circulation defects.
Along with GABA (γ-aminobutyric acid) with hypotensive effect, it may be possible to alleviate the adverse effects of sticky blood.



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