They're really good and caffeine free. Depending to how dark you roast them will have an effect on how robust they are You can toast them on a pan for about 5-15 minutes on medium heat until the grains are a nice dark brown. Don't forget to move the grains around, or else they'll be burnt on oneside.
Depending on how strong you want your tea, you can use about a ½ tablespoon - 1 tablespoon of
soba(buckwheat) or mugi (barley) for each 1 cup of water. You boil the water, then let the mugi or soba simmer for about 20
minutes on low heat. Then turn heat off and let it sit for about 5 minutes. Use
a strainer to take the grains out of the tea.
You can drink them cold or
hot. I usually make a big huge pan full of tea. I then put the rest in the
fridge in a pitcher or mugs. It can last for days this way, and if you want to
drink it cold you can or pour it into a mug and microwave for hot tea
I also toasted a good
amount, so I don't have to keep toasting them every time I want to drink the
tea. I'm storing them each in their own plastic bag in the fridge.
mugicha can be an acquired taste. When I was a kid I didn't like it so much, but
as I got older it grew on me. Sobacha was easier for me since it tastes similar
to soba noodles, but in a nutty tea way. Both teas have a nutty smooth flavor.
If you have something spicy to eat or a sore throat, they really help to sooth