Tokyo's barley tea scene is a fascinating glimpse into Japan's unique beverage culture. While the drink's name might suggest a simple tea-and-barley blend, the process of making mugicha is a complex art. I recently visited Ogawa Sangyo, one of Tokyo's two barley tea makers, and was amazed by the intricate steps involved in crafting this refreshing summer drink.
What stood out was the company's commitment to traditional methods. Unlike many mass-producers, Ogawa Sangyo uses a direct-fire roasting technique, which allows for more control over heat and air flow, resulting in a richer flavor and aroma. The addition of sand during roasting is a clever twist, ensuring even heat distribution without burning the grains' surface. This attention to detail creates a unique, stimulating taste that's reminiscent of popcorn.
The barley grains undergo a two-stage roasting process, with the first stint at 250 degrees Celsius followed by a lower temperature for a second round. This results in a darker, plumper grain that's ready for brewing. The tea bags, too, are carefully crafted, with triangular bags providing better flavor extraction due to their extra space for grain movement.
The factory's roasting oven is a hot (pun intended!) spot, with temperatures 10 degrees Celsius higher than the outdoors. But the heat is a small price to pay for the delicious, refreshing barley tea that Japanese people love. It's a testament to the country's dedication to quality and tradition, and I can't wait to enjoy a glass of this unique tea, feeling the heat of the factory's passion in every sip.
Ogawa Sangyo's dedication to Japanese-grown ingredients and traditional methods is a refreshing reminder of the country's rich culinary heritage. It's a fascinating insight into the world of barley tea, and I'm eager to explore more of Japan's unique food and drink culture.
