Roasted Korean barley tea known as boricha probably is the most popular drink in Korea. It is traditionally served both hot and cold in homes, restaurants and other gatherings. Actually, Koreans drink quite a few cups of barley tea every day all year round. Like all other teas and coffees: in the summer, you’ll probably want to prepare it cold, while in the winter, it’s more likely you want it hot. In the end, I swap between hot and cold tea according to my mood and find myself drinking hot tea even in the hot summer days.
Yields: 8 cups
Prep Time: 5 mins Cook Time: 20 mins Total: 25 mins
Why Barley Tea is popular in Korea, Japan and China
It is known as bori cha (or sometimes boricha) in Korean. People in Japan and China also drink roasted barley tea. In Japan, it’s known as mugicha, while in China, it is known as damàichá or màichá but not the most popular Japanese matcha grean tea, though. Roasted barley tea is most popular in summer in Japan, but is served year-round in Korea.
What does roasted barley tea taste like?
It is generally light and nutty, although its character can vary significantly depending on how much barley is used, how long (and at what temperature) the barley is roasted, and how long the tea is steeped. As with all teas, leaving it stronger will produce a stronger tea. Steeped for too long, it can taste a bit like coffee.
What are the benefits of Barley Tea?
Unsurprisingly, roasted barley tea offers quite a few health benefits.
- It contains antioxidants that can help fight inflammation.
- Reduces heartburn.
- Tea has been said to aid in digestion, circulation, and overall cardiovascular function.
- It’s also caffeine-free, although some people say it gives them a subtle energy boost.
- Roasted barley tea is also calorie-free, although if you add milk (which is common) or sugar (less common), these can increase the calories in the tea. Some people also add salt to their roasted barley tea.
Where can I find roasted barley?
Look for roasted barley at a local Asian market, or for ready-to-use roasted barley tea (loose or in tea bags) at markets or online. You can also purchase raw barley and roast it yourself before brewing the tea – just be sure not to overcook it, or your tea will taste burnt.
Serve the tea immediately or store it in the refrigerator. Because roasted barley tea contains some starch, it can go bad unless refrigerated.
Korean Barley Tea Recipe
Ingredients
- 2 tablespoons of toasted barley *
- 8 cups of water
How to do it
- In a small pot, bring the barley and water to a boil.
- Reduce to a boil, cover and cook for 20 minutes.
- Serve immediately or refrigerate and serve chilled.
- If you can’t find roasted barley, you can make your own by roasting the barley in a nonstick skillet over medium heat for 5 to 10 minutes, or until the grains turn a dark brown color.
Korean Barley Tea – Boricha Recipe
Ingredients
- 2 tablespoons of toasted barley *
- 8 cups of water
Instructions
- In a small pot, bring the barley and water to a boil.
- Reduce to a boil, cover and cook for 20 minutes.
- Serve immediately or refrigerate and serve chilled.
Notes
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