Talk:Roasted barley tea

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[edit] alcoholic?

Just curious, is this drink alcoholic? —The preceding unsigned comment was added by 216.129.137.114 (talk • contribs) 18:20, 24 May 2006 (UTC).

Not at all. It's just roasted barley that's boiled. It's a simple, tasty drink that refreshes without added sugars, chemicals, colorings, or fizz. I drink it quite diluted, as my Korean friends do. They call it cold "water". The first time I asked for water and they gave me this drink, I thought there was rust in their faucet! But after tasting, it's become my favorite! —The preceding unsigned comment was added by 70.110.162.224 (talk • contribs) 04:43, 27 May 2006 (UTC).
for folks who havent tasted this, it is somewhat reminiscent of very diluted coffee (so diluted that you can see through it) although i think it's better than that. And roasted barley is used in coffee substitutes probably for this reason. I agree that it is refreshing when cold during the summer, but I find that some Euro-Americans like it but others dont (so it's kind of hit or miss). It is served in Japanese hospitals for its health benefits (as mentioned in the article). – ishwar  (speak) 19:54, 5 April 2008 (UTC)

[edit] References

This reference url (ttp://ezinearticles.com/?Tea--Can-Tea-Reduce-Your-Stress-Level?&id=476929) is blocked as spam at contribution. Therefore I removed it from article. --Nightshadow28 17:15, 29 June 2007 (UTC)

[edit] Move proposal

  • Move to Roasted barley tea. Neutral title will accomodate both Japanese and Korean varieties under a single title, as the beverage is quite similar between the two countries. Badagnani (talk) 18:55, 2 April 2008 (UTC)
this makes more sense to me. The words mugi cha or mugi or bori cha or bori are generally not known to English speakers — quite unlike sushi and kimchi which are clearly English words now (although you may have to be in the know a little to know kimchi). – ishwar  (speak) 19:47, 5 April 2008 (UTC)
I'm just curious, do Chinese drink the "tea"? And also in Gone With the Wind, Scarlet drunk a roasted corn tea or something like that instead of coffee, so is there any chance American people in the southern part drinking that kind of "tea"?--Appletrees (talk) 19:57, 5 April 2008 (UTC)

Good points. I think there is a roasted barley tea in America, used as a coffee substitute. This would be all very good and important to follow up on. It would also seem strange if Japanese and Koreans had a drink that Chinese never thought of, so let's check on that too. Badagnani (talk) 20:04, 5 April 2008 (UTC)

It looks like in Chinese it's dàmàichá (大麥茶). These websites mention it in Chinese culture:

Badagnani (talk) 20:12, 5 April 2008 (UTC)

Good, and I thought "roasted barely tea" is a neologism but the site shows the name. --Appletrees (talk) 20:44, 5 April 2008 (UTC)

In http://www.teashopchina.com/en/cp/Barley_Tea_300gms "Roasted Barley Tea" is the product name and in its description is "roasted Barley Tea". The picture there also shows "BARLEY TEA" along with its Chinese name. Unless there are other kinds of barley tea that make the term ambiguous, shorter "barley tea" is preferable. --Kusunose 03:31, 6 April 2008 (UTC)

Without roasting the unhulled barley, a very light liquid similar to the liquid produced when cooking rice is produced--which is not very flavorful or desirable to drink. I believe keeping "roasted" makes it more clear that the beverage is always prepared from pre-roasted barley, and for the Chinese package I believe it's understood that this tea is made from roasted barley, even if the word "roasted" doesn't appear on the package. Badagnani (talk) 03:41, 6 April 2008 (UTC)

If shorter "barley tea" is commonly used for this "tea" and there are no other kinds of beverage that is called "barley tea", "roasted" part is not necessary, as per WP:COMMONNAME. Is "barley tea" ambiguous that need to be disambiguated? --Kusunose 04:30, 6 April 2008 (UTC)

Barley tea is always roasted before boiling, and thus "roasted" is a very important component to the title. Badagnani (talk) 04:32, 6 April 2008 (UTC)

It is important to explain it in the article but I disagree that it is an important component to the title. If simply saying "barley tea" is understood as reference to this beverage, "roasted" is redundant. WP:COMMONNAME states titles should be as simple as possible without being too general. --Kusunose 05:37, 6 April 2008 (UTC)
Once Badagnani said, some people in English speaking world people traditionally drink the beverage, we should consider using the name first. In case, searching and presenting reliable sources is required before quarrelling. --11:45, 6 April 2008 (UTC)
"a coffee substitute in the United States" is called "Barley Coffee", according to the reference. Are you suggesting to use that term? --Kusunose 17:05, 6 April 2008 (UTC)
Didn't I say that gathering sources to back up each other's claim is required first? You're speaking a totally different story. --23:01, 6 April 2008 (UTC)

[edit] Presence of Cancer-Causing Acrylamide

Does anyone have a cite for a study showing the level of Acrylamide found in Mugicha? There is mention of the high level of this cancer-causing compound in the generic “Roasted Grain Beverage” article http://en.wikipedia.org/wiki/Roasted_grain_beverage#Safety so I thought it would be a good idea to include a section here on the possible health hazards of consuming Mugicha.

The FDA has tested numerous foods for the presence of Acrylamide and one of the test samples with the highest overall levels was Postum, also a roasted grain beverage. http://www.cfsan.fda.gov/~dms/acrydata.html Since the manufacturing processes are similar, it may be safe to suspect that Mugicha has very high levels as well.

It would be nice to have a specific study, however, before adding a section on Mugicha’s potential cancer-causing properties.Mingus19 (talk) 07:17, 9 May 2008 (UTC)

This would be an important issue to cover with many other foods as well, such as roasted buckwheat kasha. Badagnani (talk) 16:47, 9 May 2008 (UTC)