Winter rituals-

Mugicha...

Among the winter rituals at Hemlock Cottage is toasting barley for Mugicha. Our non-GMO unhulled barley comes from Joseph’s Grainery at the other end of the country in Washington. Shipping costs a bit, but it’s worth it. Mugicha can be purchased in tea-bags already prepared for steeping, but at our house, we make our own from scratch.

The roasted grains can be storied like coffee and ground fresh to make tea. Deep roasting renders an aromatic, nutty tasting cup, and a lighter roast results in a sweeter taste. I roast dark as I usually drink mugicha hot as a coffee alternative. Served cold, it makes a delicious summer tea.

Yagi sensei, my Japanese language instructor in a former life, introduced me to this brew. Decades later, without occasion to use it, much of the Nihongo has slipped away but I’m still drinking Mugicha.

Walk in hope-

-henry