Barley Tea Powder

Superiority:

Barley Tea Powder

Roasted barley tea is a caffeine-free, roasted-grain-based infusion made from barley, which is popular in Korean, Chinese, andJapanese cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.

Roasted barley tea is called mugicha  in Japanese, dàmàichá  or màichá in Mandarin Chinese, and boricha in Korean. In Japan it is generally regarded as a cooling beverage, while in Korea and China it is served year-round, warm insummer and cool in winter. Originally, roasted barley seeds were stewed in warm water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.

In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn), as the corn's sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha.

Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.

Where will Instant Barley Tea Powder be used to

Overview

Individuals interested in beverages with therapeutic properties may be intrigued by roasted barley tea, known in Japanese as mugicha or in Korean as boricha. Barley tea is available in loose grains, tea bags or prepared tea drinks. It is traditionally used for detoxification, to improve digestion and for urinary tract infections, among other applications. While these uses have not been proven by scientific research, barley tea has other health-promoting properties.

Antibacterial

Roasted barley tea interferes with the absorption of oral streptococci, states the December 2006 issue of the "Journal of Agriculture and Food Chemistry." Italian researchers exposed pretreated ceramic beads mimicking tooth enamel to bacteria and the tea in various combinations, discovering that the tea inhibited bacterial colonization and adhesion. Researchers noted that one chemical known for its anti-adhesive properties was absent in barley tea which was not roasted.

Antioxidant

Barley tea has antioxidant properties, notes the December 2004 issue of "Bioscience, Biotechnology, and Biochemistry." A team of Japanese researchers from Shizuoka University analyzed the chemical components of barley tea and their effects on peroxynitrite. This unstable oxidant can lead to cell death and health complications including cardiovascular, inflammatory and neurodegenerative diseases, explains nature.com. The research team determined the presence of 10 chemicals within barley tea which were able to scavenge, or destroy, the peroxynitrite.

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