Boricha (Roasted Barley Tea) is a traditional Korean recipe for a classic drink made by infusing roasted barley in boiling water. The full recipe is presented here and I hope you enjoy this classic Korean version of: Roasted Barley Tea (Boricha).
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You can buy boricha or roasted barley tea bags for making roasted barley tea. This recipe, however, lets you make the drink from scratch using raw un-toasted pearl barley.
Ingredients
2 litres water
3 Tbsp pearl barley grains, or more to taste
Method:
Begin by roasting the barley: Set a non-stick frying pan over low heat. Once the pan is hot add in the barley and cook, stirring constantly until the grains have toasted and browned to your liking (typically 10–12 minutes).
Once coloured to your liking turn the barley grains onto a plate and set aside to cool.
To make the barley tea, bring the water to a rapid boil in a pan. Tie the barley in a piece of muslin or put in a tea ball (if you have one) add to the boiling water and continue boiling for 5 minute over low to medium heat.
Take off the heat and remove the roasted barley. Allow the tea to cool down then transfer to a jug.
Set in your refrigerator and chill until needed. If you don't have a bag or tea ball then you can just add the grains loose to the water and ten strain to remove them.
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