ABSTRACT
The recent advance of roasting technology made it possible to develop and market a new product (shown in Figure 5.3) whose essential components dis solve even in cold water. When this new product is used, barley tea can be easily prepared just by steeping a tea bag of 11.5 g in 1 L of water kept in a re frigerator for 1-2 h. Blending of well-and lightly roasted barley kernels is another newly developed technique. Thoroughly roasted barley kernels give decocted tea a natural color and flavor, while the lightly roasted barley kernels create a favorable flavor.
