Talk:Barley tea

message: Just curious, is this drink alcoholic? —The preceding unsigned comment was added by 216.129.137.114 (talk • contribs).
: Not at all.  It's just roasted barley that's boiled.  It's a simple, tasty drink that refreshes without added sugars, chemicals, colorings, or fizz.  I drink it quite diluted, as my Korean friends do.  They call it cold "water".  The first time I asked for water and they gave me this drink, I thought there was rust in their faucet!  But after tasting, it's become my favorite! —The preceding unsigned comment was added by 70.110.162.224 (talk • contribs).
:: for folks who havent tasted this, it is somewhat reminiscent of very diluted coffee (so diluted that you can see through it) although i think it's better than that. And roasted barley is used in coffee substitutes probably for this reason. I agree that it is refreshing when cold during the summer, but I find that some Euro-Americans like it but others dont (so it's kind of hit or miss). It is served in Japanese hospitals for its health benefits (as mentioned in the article). – ishwar  (speak) 19:54, 5 April 2008 (UTC)
thread_title: alcoholic?

message: This reference url (ttp://ezinearticles.com/?Tea--Can-Tea-Reduce-Your-Stress-Level?&id=476929) is blocked as spam at contribution. Therefore I removed it from article. --Nightshadow28 17:15, 29 June 2007 (UTC)
thread_title:  References 

message: *Move to Roasted barley tea. Neutral title will accomodate both Japanese and Korean varieties under a single title, as the beverage is quite similar between the two countries. Badagnani (talk) 18:55, 2 April 2008 (UTC)
replies: text: this makes more sense to me. The words mugi cha or mugi or bori cha or bori are generally not known to English speakers — quite unlike sushi and kimchi which are clearly English words now (although you may have to be in the know a little to know kimchi). – ishwar  (speak) 19:47, 5 April 2008 (UTC)

text: I'm just curious, do Chinese drink the "tea"? And also in Gone With the Wind, Scarlet drunk a roasted corn tea or something like that instead of coffee, so is there any chance American people in the southern part drinking that kind of "tea"?--Appletrees (talk) 19:57, 5 April 2008 (UTC)

text: In http://www.teashopchina.com/en/cp/Barley_Tea_300gms "Roasted Barley Tea" is the product name and in its description is "roasted Barley Tea". The picture there also shows "BARLEY TEA" along with its Chinese name. Unless there are other kinds of barley tea that make the term ambiguous, shorter "barley tea" is preferable. --Kusunose 03:31, 6 April 2008 (UTC)

text: If shorter "barley tea" is commonly used for this "tea" and there are no other kinds of beverage that is called "barley tea", "roasted" part is not necessary, as per WP:COMMONNAME. Is "barley tea" ambiguous that need to be disambiguated? --Kusunose 04:30, 6 April 2008 (UTC)

text: It is important to explain it in the article but I disagree that it is an important component to the title. If simply saying "barley tea" is understood as reference to this beverage, "roasted" is redundant. WP:COMMONNAME states titles should be as simple as possible without being too general. --Kusunose 05:37, 6 April 2008 (UTC)
replies: text: Once Badagnani said, some people in English speaking world people traditionally drink the beverage, we should consider using the name first. In case, searching and presenting reliable sources is required before quarrelling. --11:45, 6 April 2008 (UTC)
replies: text: "a coffee substitute in the United States" is called "Barley Coffee", according to the reference.  Are you suggesting to use that term? --Kusunose 17:05, 6 April 2008 (UTC)
replies: text: Didn't I say that gathering sources to back up each other's claim is required first? You're speaking a totally different story. --23:01, 6 April 2008 (UTC)
thread_title:  Move proposal 

message: Does anyone have a cite for a study showing the level of Acrylamide found in Mugicha?  There is mention of the high level of this cancer-causing compound in the generic “Roasted Grain Beverage” article http://en.wikipedia.org/wiki/Roasted_grain_beverage#Safety so I thought it would be a good idea to include a section here on the possible health hazards of consuming Mugicha.
The FDA has tested numerous foods for the presence of Acrylamide and one of the test samples with the highest overall levels was Postum, also a roasted grain beverage. http://www.cfsan.fda.gov/~dms/acrydata.html  Since the manufacturing processes are similar, it may be safe to suspect that Mugicha has very high levels as well.  
It would be nice to have a specific study, however, before adding a section on Mugicha’s potential cancer-causing properties.Mingus19 (talk) 07:17, 9 May 2008 (UTC)
replies: text: This would be an important issue to cover with many other foods as well, such as roasted buckwheat kasha. Badagnani (talk) 16:47, 9 May 2008 (UTC)
thread_title:  Presence of Cancer-Causing Acrylamide  

message: I found what appears to be the source for the second sentence, but didn't verify the info.
Both the studies mentioned should be presented per WP:MEDRS. --Ronz (talk) 02:51, 22 August 2011 (UTC)
thread_title: Research