ANCIENT GRAIN TEAS
October 2004
Articles
Take the chill out of winter and prevent colds and flus • By Linda Gabris
I grew up in a world that revolved around tea! At Grandmother’s house, traditional black tea steeped from loose leaves was served at mealtimes with plenty of fresh cream for toning it down and honey for sweetening it up. When I was a kid, I couldn’t wait to get my supper tea cup emptied so Grandma could read the leaves and tell my fortune.
Even though ‘real’ imported teas were usually the pick of the pot for meals and socials, in Grandma’s book, tea also had a far more serious side, being a loose term for a vast number of steeped or simmered brews that had medicinal and, in my book, almost magical powers.
Unconventional teas were relied upon for treating all kinds of everyday ailments and common complaints, and unlike imported tea leaves from China that told great fortunes, the settlings from many healthful teas were spooned up and eaten for good measure rather than read!
Grandma made healing brews out of everything from herbs and berries to bark and beef but some of her most interesting concoctions were teas made from grains, specialties that she claimed came from the far east. Growing up in the heart of Muskoka, Ontario, I thought that meant Algonquin Park! After becoming more worldly, I realized Grandmother meant that many of the strange tea recipes in her collection were deeply-rooted in Asia and other exotic lands.
I enjoy grain teas today as much as I did when I was kid and still depend upon the hand written recipes in Grandmother’s old scribblers for treating seasonal ails like cold and flu, occasional cases of constipation, diarrhea, upset stomach and a host of other nuisance conditions. And the good news is, tea from grains are easy and economical to make, gentle and safe to use and you don’t even have to be under the weather to indulge in a tasty cup.
Grandma always said that the key to a good cup of grain tea is in choosing clean organically grown grain for the pot. Second rule of thumb is in the roasting. Under-roasted grain produces bland teas while over-roasting causes burnt, bitter or coffee-like taste — especially in the case of barley and wheat.
Although grains can be roasted in any heavy bottomed skillet, you’ll get best results using a cast iron frying pan which holds and distributes heat evenly, toasting grains to golden perfection.
Grains can be roasted in quantity and stored in air tight container for ready use for pleasure drinking but for medicinal purposes, according to Grandma, the teas are more potent when made from fresh roasted grains. Pre-roasted grains will stay fresh in a tightly sealed tin for about a month after which time their nutty flavour and rich aroma will start to go stale.
When making tea, experiment with amounts until desired strength is reached. You can increase or decrease grain or water for stronger or weaker teas or for smaller or larger batches. Measure given — 1/4 cup grain per quart of water — is just an old rule of thumb. And don’t forget that grain teas are as good cold as they are hot so save leftovers. They store well in refrigerator for up to about a week when tightly capped. Drink in place of plain water for an extra boost of energy throughout the day.
The ancient tea recipes below are guaranteed to take the chill out of winter and put spring back into your step. Try them for good health and great drinking.
Barley Tea
Barley is one of the oldest known cereal grains to be cultivated by man. Historically known as a number one food source, barley was a staple of the Roman gladiators, said to give strength and durance to body and soul. The Latin name for barley is hordeum vulgare, which is derived from hordearii, meaning gladiator.
Aside from being a popular comfort food throughout the world, barley is highly regarded for its many healthful properties. Studies have indicated that barley has the capacity to lower blood cholesterol and help moderate blood glucose levels. It is high in fiber, rich in vitamin B, thiamine, riboflavin, niacin, and is a source of calcium, protein, iron and phosphorus.
Known as Mugisha in Japan and Horicha in Korea, roasted barley tea is a very popular hot weather beverage that’s noted for cooling down the body and cleansing the system. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to reduce toxicity and side-effects of radiation and chemotherapy.
In Grandmother’s house the humble drink was a favourite pick in wintertime for ridding chilblains and a number one remedy for cold and flu. I still depend on it for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug.
For treating fever, grandmother has it written that the tea should be sipped cold. For inflamed mucous membranes I find it is more soothing when taken warm. Because barley contains hordenine, a substance noted as useful treatment for asthma and bronchitis, it can help bring relief to sufferers.
Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended plain barley water (recipe below) as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods.
To make barley tea — heat a cast iron skillet until a drop of water sizzles when dropped into pan. Measure barley (use pot or pearl barley—pearled barley being more refined than pot barley but making no difference to the tea) into a sieve and rinse under cold running water. Pat dry with paper towels. Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
Remember, over-roasting will produce a coffee-like drink! If you want a caffeine-free coffee substitute, roast the barley until it is brown. Cool and grind. Then roast again until fragrant and very dark-- but not burnt. Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
When barley is roasted, empty into a saucepan and add boiling water. Cover and simmer 15 minutes. Remove from heat and let steep 3 minutes. Although some folks strain the tea and discard the barley, I like to serve it in the old-fashioned manner like Grandma did with a generous scoop of barley added to each cup and a spoon on the side for getting up the tasty settlings.
Honey and lemon can be added to help sooth sore throat and I find that a teaspoonful of sea salt stirred into a glass of cold barley tea or water makes a soothing gargle.
To make plain barley water — put two ounces of barley into a small saucepan along with 1-1/2 pints of water. Bring to a boil. Reduce heat, cover and simmer for 6 minutes. Strain through cheesecloth, forcing out all the juice. Barley water is a very nutritious cooling drink that helps bring down fever. It is also useful for those suffering from bronchitis and asthma.
Rice Tea
Rice tea is a fascinating drink that is not only delicious, but so versatile that no two cups ever have to be the same and in my house, no two cups ever are! Since there are so many different types of rice, you can have a world of fun creating the perfect cup. In Asia, rice tea, commonly known as ‘travel tea’, is enjoyed throughout the continent where it is drunk in warm weather to regulate body temperature. Historically, rice tea has been considered a genuine rejuvenator for body and soul. Because of the mineral content in rice, it supplies important nutrients for building strong hair, teeth, nails and bones. The longevity of Asian people is often credited to the healthy benefits of rice rich diets.
Grandma vouched that a cup of rice tea would fix whatever ails you and I remember enjoying it often as treatment for everything from Christmas concert jitters to green apple stomach. Aside from calming the nerves and halting diarrhea, rice tea brings quick relief for headaches and monthly cramps. Rice teas are reputed to cleanse the colon and flush impurities from the system. They are said to lower cholesterol—being good for patients with cardiac and hypertensive conditions.
All types of white and brown rice (except instant varieties) make wonderful teas and can be mixed for fun and flare. Employing rice for tea is a great way to use up those last bits of rice in the bottom of the bag. Regardless of variety, I empty leftover grains into a tin and save them specially for tea.
To make rice tea — wash rice in cold water. Drain and pat dry with paper towels. Heat cast iron skillet as above. Roast rice, stirring constantly, until it turns golden yellow on all sides and gives off a tempting nutty aroma. Empty rice into saucepan and add boiling water. Simmer covered over low heat for 20 minutes. Remove from heat and allow to steep 3 minutes. Although some folks strain the tea through a sieve or cheesecloth and discard the rice before serving, in Japan it is not strained and is customary to find a few grains of rice in the bottom of ones tea ‘bowl’. Like Grandmother, I do not strain any grain teas as I enjoy spooning up the tasty sediments for good measure.
Traditional travel tea is seasoned with a pinch of sea salt and a few drops of tamari, high quality soy sauce, before serving. This formula is good for treating diarrhea, nausea and upset stomach. Some folks drink it to ward off motion or car sickness, perhaps being how the tea got its name.
For headache due to stuffiness from colds, add a pinch of cayenne to the tea. Rice teas are naturally rich in nutrients including vitamin B complexes and fibres and act as an acid neutralizer making them suitable treatment for heartburn — in which case, steer clear of the hot pepper!
If using the tea to treat those on low sodium diet, do not add sea salt or soy sauce.
Wheat Kernel Tea
Wheat is one of the most widely used cereal grains in the world. There are several types of wheat including durim, hard spring, hard winter and soft winter varieties and all have similar nutritive values, especially being an excellent source of B-complex vitamins. You can buy organically grown wheat kernels at health food stores.
For centuries, old world herbalists have recommended wheat preparations and wheat teas for arthritis, rheumatic fever and even some forms of cancer. It is reported that the juice of wheat contains antibiotic substances that can be useful in fighting viruses.
Grandma served wheat tea often in wintertime to ward off cold and flu. Roasted wheat kernel tea is said to be good for general cleansing of the entire body. I find that wheat tea is the perfect choice for sipping in front of the fireplace when the body needs a little rejuvenating or warming up.
To make wheat tea — wash hard wheat kernels in cold water and pat dry on paper towels. Heat cast iron skillet as above. Using wooden spoon, toast the kernels, stirring constantly, until they start to ‘speckle’ and ‘pop’. Put into a kettle and cover with boiling water. Simmer over low heat 25 minutes. Remove from stove and cover. Let steep 5 minutes. Divvy up the wheat kernels into cups and cover with the tea. Serve with a spoon. You can add lemon for cold and flu treatment and sweeten with a dab of honey or a spoonful of maple syrup, if you wish.
Old-Fashioned Corn Tea
If you like corn, you’ll love corn tea. It is a delicious way to make a few ears of corn go a long way and it’s one ‘cuppa’ that’ll earn big raves even from the most discriminating tea drinker!
Corn contains natural sugars producing a pleasantly sweet drink that offers vitamins A, B, C, thiamine, riboflavin, niacin and important minerals like calcium and iron.
Herbalist use corn for treating anemia, constipation and emaciation. Grandmother swore that nothing calmed the nerves or soothed a headache like a cup of fresh roasted corn tea and I can vouch that this remedy works, especially for relieving migraines.
Tea made from corn silk — the fine silky threads that lay beneath the husks — is reputed as being good tonic for ridding toxins from the body. Herbalist use it for clearing up urinary and bladder troubles.
To make corn tea — cut corn kernels off two large or three small ears of corn and set cobs aside. Field corn or ears with large yellow kernels makes richer tea than peaches and cream types but both can be used. Spread kernels on baking sheet and bake at 325oF, turning often with a spatula and roast until kernels loose all their moisture and turn golden. Empty kernels into saucepan along with the cobs which have been broken to fit into pot. Add boiling water. Reduce heat and simmered covered for 40 minutes. Raise heat and boil vigorously for 10 more minutes. Remove from heat and discard cobs. Serve with some corn added to each cup of tea. This tea is very satisfying and is guaranteed to take the edge off hunger pangs between meals.
To make corn silk tea — put a handful of corn silk into tea pot and cover with 2 cups of boiling water. Let steep for 10 minutes. Strain before serving. In the autumn when Grandmother husked her bounty of fresh garden corn for putting up for the winter, she’d take the time to retrieve the corn silk before tossing the husks in the compost heap. The silk was spread on cheesecloth and dried. Once moisture was gone, the silk was stored in a paper bag — ready for making winter tonics.
If you take a hankering for a pot corn tea but don’t have any fresh corn, you can make the tea out of frozen or canned corn. In wintertime, Grandmother would bring up a sealer of home-canned corn from the root cellar when corn tea was on the menu.
To make the tea from frozen or canned corn, thaw frozen corn on paper towels or drain and pat dry canned kernels before roasting. If using canned corn, you can add the juice from the can or jar for extra kick.
Quick and Nutritious Grain Broth
All of the tea recipes above can be made into satisfying broth by following the easy steps below. These versatile creations are wonderful for warming up with after spending time in the snow and are ideal for toting in the thermos along winter trails.
To turn any grain tea into broth or what you might call ‘cup of soup’ simply add enough soy sauce to each cup of poured tea to season it. You can also add a drop of sesame oil, oyster sauce, onion or garlic powder, instant or dried onion or other vegetable flakes, celery salt, pinch of black pepper or any other sauce or seasoning that tickles your fancy.
I grew up in a world that revolved around tea! At Grandmother’s house, traditional black tea steeped from loose leaves was served at mealtimes with plenty of fresh cream for toning it down and honey for sweetening it up. When I was a kid, I couldn’t wait to get my supper tea cup emptied so Grandma could read the leaves and tell my fortune.
Even though ‘real’ imported teas were usually the pick of the pot for meals and socials, in Grandma’s book, tea also had a far more serious side, being a loose term for a vast number of steeped or simmered brews that had medicinal and, in my book, almost magical powers.
Unconventional teas were relied upon for treating all kinds of everyday ailments and common complaints, and unlike imported tea leaves from China that told great fortunes, the settlings from many healthful teas were spooned up and eaten for good measure rather than read!
Grandma made healing brews out of everything from herbs and berries to bark and beef but some of her most interesting concoctions were teas made from grains, specialties that she claimed came from the far east. Growing up in the heart of Muskoka, Ontario, I thought that meant Algonquin Park! After becoming more worldly, I realized Grandmother meant that many of the strange tea recipes in her collection were deeply-rooted in Asia and other exotic lands.
I enjoy grain teas today as much as I did when I was kid and still depend upon the hand written recipes in Grandmother’s old scribblers for treating seasonal ails like cold and flu, occasional cases of constipation, diarrhea, upset stomach and a host of other nuisance conditions. And the good news is, tea from grains are easy and economical to make, gentle and safe to use and you don’t even have to be under the weather to indulge in a tasty cup.
Grandma always said that the key to a good cup of grain tea is in choosing clean organically grown grain for the pot. Second rule of thumb is in the roasting. Under-roasted grain produces bland teas while over-roasting causes burnt, bitter or coffee-like taste — especially in the case of barley and wheat.
Although grains can be roasted in any heavy bottomed skillet, you’ll get best results using a cast iron frying pan which holds and distributes heat evenly, toasting grains to golden perfection.
Grains can be roasted in quantity and stored in air tight container for ready use for pleasure drinking but for medicinal purposes, according to Grandma, the teas are more potent when made from fresh roasted grains. Pre-roasted grains will stay fresh in a tightly sealed tin for about a month after which time their nutty flavour and rich aroma will start to go stale.
When making tea, experiment with amounts until desired strength is reached. You can increase or decrease grain or water for stronger or weaker teas or for smaller or larger batches. Measure given — 1/4 cup grain per quart of water — is just an old rule of thumb. And don’t forget that grain teas are as good cold as they are hot so save leftovers. They store well in refrigerator for up to about a week when tightly capped. Drink in place of plain water for an extra boost of energy throughout the day.
The ancient tea recipes below are guaranteed to take the chill out of winter and put spring back into your step. Try them for good health and great drinking.
Barley Tea
Barley is one of the oldest known cereal grains to be cultivated by man. Historically known as a number one food source, barley was a staple of the Roman gladiators, said to give strength and durance to body and soul. The Latin name for barley is hordeum vulgare, which is derived from hordearii, meaning gladiator.
Aside from being a popular comfort food throughout the world, barley is highly regarded for its many healthful properties. Studies have indicated that barley has the capacity to lower blood cholesterol and help moderate blood glucose levels. It is high in fiber, rich in vitamin B, thiamine, riboflavin, niacin, and is a source of calcium, protein, iron and phosphorus.
Known as Mugisha in Japan and Horicha in Korea, roasted barley tea is a very popular hot weather beverage that’s noted for cooling down the body and cleansing the system. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to reduce toxicity and side-effects of radiation and chemotherapy.
In Grandmother’s house the humble drink was a favourite pick in wintertime for ridding chilblains and a number one remedy for cold and flu. I still depend on it for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug.
For treating fever, grandmother has it written that the tea should be sipped cold. For inflamed mucous membranes I find it is more soothing when taken warm. Because barley contains hordenine, a substance noted as useful treatment for asthma and bronchitis, it can help bring relief to sufferers.
Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended plain barley water (recipe below) as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods.
To make barley tea — heat a cast iron skillet until a drop of water sizzles when dropped into pan. Measure barley (use pot or pearl barley—pearled barley being more refined than pot barley but making no difference to the tea) into a sieve and rinse under cold running water. Pat dry with paper towels. Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
Remember, over-roasting will produce a coffee-like drink! If you want a caffeine-free coffee substitute, roast the barley until it is brown. Cool and grind. Then roast again until fragrant and very dark-- but not burnt. Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
When barley is roasted, empty into a saucepan and add boiling water. Cover and simmer 15 minutes. Remove from heat and let steep 3 minutes. Although some folks strain the tea and discard the barley, I like to serve it in the old-fashioned manner like Grandma did with a generous scoop of barley added to each cup and a spoon on the side for getting up the tasty settlings.
Honey and lemon can be added to help sooth sore throat and I find that a teaspoonful of sea salt stirred into a glass of cold barley tea or water makes a soothing gargle.
To make plain barley water — put two ounces of barley into a small saucepan along with 1-1/2 pints of water. Bring to a boil. Reduce heat, cover and simmer for 6 minutes. Strain through cheesecloth, forcing out all the juice. Barley water is a very nutritious cooling drink that helps bring down fever. It is also useful for those suffering from bronchitis and asthma.
Rice Tea
Rice tea is a fascinating drink that is not only delicious, but so versatile that no two cups ever have to be the same and in my house, no two cups ever are! Since there are so many different types of rice, you can have a world of fun creating the perfect cup. In Asia, rice tea, commonly known as ‘travel tea’, is enjoyed throughout the continent where it is drunk in warm weather to regulate body temperature. Historically, rice tea has been considered a genuine rejuvenator for body and soul. Because of the mineral content in rice, it supplies important nutrients for building strong hair, teeth, nails and bones. The longevity of Asian people is often credited to the healthy benefits of rice rich diets.
Grandma vouched that a cup of rice tea would fix whatever ails you and I remember enjoying it often as treatment for everything from Christmas concert jitters to green apple stomach. Aside from calming the nerves and halting diarrhea, rice tea brings quick relief for headaches and monthly cramps. Rice teas are reputed to cleanse the colon and flush impurities from the system. They are said to lower cholesterol—being good for patients with cardiac and hypertensive conditions.
All types of white and brown rice (except instant varieties) make wonderful teas and can be mixed for fun and flare. Employing rice for tea is a great way to use up those last bits of rice in the bottom of the bag. Regardless of variety, I empty leftover grains into a tin and save them specially for tea.
To make rice tea — wash rice in cold water. Drain and pat dry with paper towels. Heat cast iron skillet as above. Roast rice, stirring constantly, until it turns golden yellow on all sides and gives off a tempting nutty aroma. Empty rice into saucepan and add boiling water. Simmer covered over low heat for 20 minutes. Remove from heat and allow to steep 3 minutes. Although some folks strain the tea through a sieve or cheesecloth and discard the rice before serving, in Japan it is not strained and is customary to find a few grains of rice in the bottom of ones tea ‘bowl’. Like Grandmother, I do not strain any grain teas as I enjoy spooning up the tasty sediments for good measure.
Traditional travel tea is seasoned with a pinch of sea salt and a few drops of tamari, high quality soy sauce, before serving. This formula is good for treating diarrhea, nausea and upset stomach. Some folks drink it to ward off motion or car sickness, perhaps being how the tea got its name.
For headache due to stuffiness from colds, add a pinch of cayenne to the tea. Rice teas are naturally rich in nutrients including vitamin B complexes and fibres and act as an acid neutralizer making them suitable treatment for heartburn — in which case, steer clear of the hot pepper!
If using the tea to treat those on low sodium diet, do not add sea salt or soy sauce.
Wheat Kernel Tea
Wheat is one of the most widely used cereal grains in the world. There are several types of wheat including durim, hard spring, hard winter and soft winter varieties and all have similar nutritive values, especially being an excellent source of B-complex vitamins. You can buy organically grown wheat kernels at health food stores.
For centuries, old world herbalists have recommended wheat preparations and wheat teas for arthritis, rheumatic fever and even some forms of cancer. It is reported that the juice of wheat contains antibiotic substances that can be useful in fighting viruses.
Grandma served wheat tea often in wintertime to ward off cold and flu. Roasted wheat kernel tea is said to be good for general cleansing of the entire body. I find that wheat tea is the perfect choice for sipping in front of the fireplace when the body needs a little rejuvenating or warming up.
To make wheat tea — wash hard wheat kernels in cold water and pat dry on paper towels. Heat cast iron skillet as above. Using wooden spoon, toast the kernels, stirring constantly, until they start to ‘speckle’ and ‘pop’. Put into a kettle and cover with boiling water. Simmer over low heat 25 minutes. Remove from stove and cover. Let steep 5 minutes. Divvy up the wheat kernels into cups and cover with the tea. Serve with a spoon. You can add lemon for cold and flu treatment and sweeten with a dab of honey or a spoonful of maple syrup, if you wish.
Old-Fashioned Corn Tea
If you like corn, you’ll love corn tea. It is a delicious way to make a few ears of corn go a long way and it’s one ‘cuppa’ that’ll earn big raves even from the most discriminating tea drinker!
Corn contains natural sugars producing a pleasantly sweet drink that offers vitamins A, B, C, thiamine, riboflavin, niacin and important minerals like calcium and iron.
Herbalist use corn for treating anemia, constipation and emaciation. Grandmother swore that nothing calmed the nerves or soothed a headache like a cup of fresh roasted corn tea and I can vouch that this remedy works, especially for relieving migraines.
Tea made from corn silk — the fine silky threads that lay beneath the husks — is reputed as being good tonic for ridding toxins from the body. Herbalist use it for clearing up urinary and bladder troubles.
To make corn tea — cut corn kernels off two large or three small ears of corn and set cobs aside. Field corn or ears with large yellow kernels makes richer tea than peaches and cream types but both can be used. Spread kernels on baking sheet and bake at 325oF, turning often with a spatula and roast until kernels loose all their moisture and turn golden. Empty kernels into saucepan along with the cobs which have been broken to fit into pot. Add boiling water. Reduce heat and simmered covered for 40 minutes. Raise heat and boil vigorously for 10 more minutes. Remove from heat and discard cobs. Serve with some corn added to each cup of tea. This tea is very satisfying and is guaranteed to take the edge off hunger pangs between meals.
To make corn silk tea — put a handful of corn silk into tea pot and cover with 2 cups of boiling water. Let steep for 10 minutes. Strain before serving. In the autumn when Grandmother husked her bounty of fresh garden corn for putting up for the winter, she’d take the time to retrieve the corn silk before tossing the husks in the compost heap. The silk was spread on cheesecloth and dried. Once moisture was gone, the silk was stored in a paper bag — ready for making winter tonics.
If you take a hankering for a pot corn tea but don’t have any fresh corn, you can make the tea out of frozen or canned corn. In wintertime, Grandmother would bring up a sealer of home-canned corn from the root cellar when corn tea was on the menu.
To make the tea from frozen or canned corn, thaw frozen corn on paper towels or drain and pat dry canned kernels before roasting. If using canned corn, you can add the juice from the can or jar for extra kick.
Quick and Nutritious Grain Broth
All of the tea recipes above can be made into satisfying broth by following the easy steps below. These versatile creations are wonderful for warming up with after spending time in the snow and are ideal for toting in the thermos along winter trails.
To turn any grain tea into broth or what you might call ‘cup of soup’ simply add enough soy sauce to each cup of poured tea to season it. You can also add a drop of sesame oil, oyster sauce, onion or garlic powder, instant or dried onion or other vegetable flakes, celery salt, pinch of black pepper or any other sauce or seasoning that tickles your fancy.