📝 About This Recipe
Known as Boricha in Korea and Mugicha in Japan, this caffeine-free infusion is a staple of East Asian households, offering a deeply comforting, nutty, and slightly smoky flavor profile. This recipe elevates the humble grain by guiding you through the traditional process of pan-toasting raw barley to achieve a rich, chocolatey aroma and a clean, refreshing finish. Whether served steaming hot in the winter or ice-cold during a humid summer, it is a wholesome, hydrating beverage that embodies the essence of home-style hospitality.
🥗 Ingredients
The Grains
- 1/2 cup Raw pearled barley or unhulled organic barley (unhulled provides a deeper, more rustic flavor)
- 1 tablespoon Raw brown rice (optional, for added sweetness and complexity)
The Base
- 8 cups Filtered water (cold and fresh)
Optional Enhancements
- 1 tablespoon Dried corn kernels (to make 'Oksusu-boricha' for extra sweetness)
- 1 teaspoon Honey or Agave nectar (per cup, if a sweetened version is desired)
- 1 piece Fresh ginger slice (about 1/2 inch thick, for a warming kick)
- 1 strip Lemon zest (optional for cold-serve versions)
- 2 cups Ice cubes (for rapid chilling)
👨🍳 Instructions
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1
Rinse the raw barley (and optional rice/corn) under cold running water in a fine-mesh sieve to remove any dust or debris.
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2
Drain the grains thoroughly and spread them out on a clean kitchen towel to pat dry for a few minutes; dry grains toast more evenly.
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3
Place a wide, heavy-bottomed skillet or wok over medium heat. Do not add any oil or water to the pan.
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4
Add the dried barley to the hot skillet. Spread it into an even layer to ensure maximum surface contact.
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5
Toast the barley for 8-12 minutes, stirring constantly with a wooden spatula. Watch for the color to transition from pale cream to a deep, reddish-golden brown.
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6
Listen for a light popping sound and wait for a rich, nutty, popcorn-like aroma to fill your kitchen. Be careful not to let the grains turn black, as this will result in a bitter tea.
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7
Immediately remove the toasted grains from the hot pan and transfer them to a plate to stop the cooking process.
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8
In a large stainless steel pot, bring 8 cups of filtered water to a rolling boil over high heat.
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9
Once boiling, add the toasted barley (and ginger if using) to the water. Reduce the heat to medium-low.
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10
Simmer the tea uncovered for 15-20 minutes. The water should take on a beautiful amber hue similar to light maple syrup.
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11
Turn off the heat and let the tea sit for another 5-10 minutes with the lid on. This 'steeping' phase allows the grains to settle and the flavor to deepen.
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12
Strain the tea through a fine-mesh sieve into a heat-proof pitcher, discarding the spent grains.
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13
Serve immediately in ceramic mugs if you prefer it hot, or let it cool to room temperature before refrigerating.
💡 Chef's Tips
For the best flavor, always toast your own grains rather than buying pre-toasted; the oils are fresher and more aromatic. Avoid over-boiling the barley beyond 20 minutes, as the starch can release and make the tea cloudy or thick. If you find the tea too strong, simply dilute it with a bit of hot or cold water until it reaches your preferred intensity. Store toasted barley in an airtight glass jar for up to a month to make quick batches whenever the craving hits. Clean your pot immediately after making the tea to prevent the natural barley oils from leaving a residue.
🍽️ Serving Suggestions
Serve hot alongside spicy Korean dishes like Tteokbokki or Kimchi Jjigae to soothe the palate. Pour over a tall glass of ice with a slice of lemon for a refreshing, sugar-free alternative to iced tea. Pair with traditional Japanese Wagashi (sweets) or simple rice crackers for an afternoon snack. Mix half barley tea and half unsweetened soy milk for a unique, caffeine-free 'barley latte'. Serve chilled in a glass bottle at the dinner table as a digestive aid after a heavy meal.