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Korean Iced Barley Tea

East Asian · 20 min · Easy · 6 glasses

Korean Iced Barley Tea

Boricha — roasted barley simmered into a nutty, toasty, faintly sweet brown tea, drunk cold all summer instead of water. No sugar at all.

~0 cal per serving — Calories are approximate, per serving — a guide only.

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Plan it:

Method

  1. 1

    Toast the barley further

    ⏱ 2 min

    Tip the roasted barley into a dry pot over medium heat and shake it for 2 minutes until it smells like fresh bread crust. Shop-bought boricha barley is already roasted; this just wakes it up.

  2. 2

    Simmer

    ⏱ 15 min

    Pour in the water, bring to the boil, then turn it down and simmer for 15 minutes until the water is a clear toasty brown.

  3. 3

    Strain and chill

    Strain into a jug and let it cool to room temperature, then refrigerate until properly cold. Serve plain over ice, with nothing added.

Notes

Barley is a gluten grain, so this is not gluten-free despite being a plain tea. Longer simmering makes it darker and more bitter rather than stronger; fifteen minutes is the sweet spot. Korean households keep a jug in the fridge permanently and drink it in place of water. It keeps three days.

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