Hatomugi Cha: Japanese Job’s Tear Tea, Not Mugicha
As I wrote in the previous article, “Mugicha (麦茶)” is the Japanese word for barley tea, while the Japanese tea “Hatomugi-cha (はと麦茶)” includes the word Mugicha in its name, but it isn’t Mugicha.
As “Hatomugi (はと麦)” means Job’s tear in Japanese, Hatomugi-cha is the tea made from the grains, specifically from the roasted ones.
Hatomugi-cha or Job’s tear tea isn’t that common compared to Mugicha and can’t be seen so often in Japan, even though Japanese tea blends often use Job’s tears with other grains.
In many cases, the roasted Job’s tears seeds for Hatomugi-cha are sold in tea bags and the making is basically the same as Mugicha.
Hatomugicha is similar in taste to Mugicha, easy to drink, and contains no caffeine. It is aromatic compared to other teas and tastes like a cross between Mugicha (barley tea) and Ryokucha (green tea).
Benefits and Side Effects
Hatomugi-cha contains protein, minerals such as iron and magnesium, B1 and B2 vitamins, potassium, coixenolide, and amino acids such as valine, and is said to beautify the skin.
Coixenolide is an important component of Job’s tear that is beneficial to health. The component activates skin cell metabolism and helps prevent skin troubles.
Hatomugi-cha or Job’s tear tea has almost no side effects, but with too much intake of it, your body can get cold.
(Reference Pages: Chanoyu, Macaroni )