Roasted Barley Tea (Mugicha / Boricha)

Before you start

Roasted barley tea is made by steeping or simmering dark-roasted barley grains in water. The result is amber, nutty and a little like toast or coffee crust, with no bitterness to speak of when brewed correctly. In Japan it is called mugicha and is kept in jugs in the refrigerator all summer; in Korea, boricha is often served warm or at room temperature with meals. It contains no tea leaves, so it has no caffeine.

You can buy roasted barley loose or in large tea bags, or roast hulled barley at home in a dry pan. Hot simmering extracts more of the deep roasted flavor in minutes. Cold steeping takes a few hours but gives a cleaner, sweeter jug. The only real mistake is boiling the grains too long, which makes the tea murky and harsh.

Ingredients

• 15 g (about 2 tbsp) roasted barley — or 1 large mugicha tea bag made for 1 liter
• 1.1 liters (4½ cups) water — some evaporates while simmering

Method

1. If your roasted barley looks dusty, rinse it briefly in a strainer under cold water and drain it well.
2. Bring the water to a boil in the saucepan. Add the barley, reduce the heat to a gentle simmer and cook for 5 to 8 minutes, uncovered. The water should turn a clear medium amber.
3. Turn off the heat, cover the pan and let the grains steep for another 5 minutes for a deeper flavor.
4. Strain the tea into the jug and discard the grains, or save them to stir into rice. Serve hot, warm or at room temperature.
5. To serve cold, cool the jug quickly in a sink of ice water for about 15 minutes, then refrigerate.
6. For a cold-steep jug instead, put the barley or tea bag in 1 liter of cold water and refrigerate for 2 to 3 hours, then remove it. The taste will be softer and sweeter.

Tips for success

• To roast your own, toast 100 g of hulled or pearl barley in a dry skillet over medium heat for 15 to 20 minutes, stirring often, until the grains are deep brown all through and smell like coffee. Cool completely before storing.
• Darker roasts give a stronger, more coffee-like tea. Lighter roasts are sweeter and more like popcorn.
• Use a dedicated glass jug for barley tea. Plastic can absorb the roasted aroma and pass it on to other drinks.

Substitutions

Roasted barley

Roasted corn kernels make oksusu-cha, which is sweeter and lighter. A mix of half barley and half corn is common in Korea.

Hot simmered method

Cold steeping with a tea bag needs no heat and gives a cleaner taste, though slightly less depth.

Plain barley tea

Add a few slices of dried ginseng or a strip of dried tangerine peel while simmering for a more aromatic tea.

Variations

Barley and buckwheat

Add 5 g of roasted buckwheat (soba-cha) to the barley for a nuttier, slightly earthy tea.

Barley tea latte

Simmer the barley at double strength, then mix 120 ml of the tea with 120 ml of steamed milk and a little honey.

Troubleshooting

The tea is cloudy and tastes harsh

The barley boiled hard or too long. Keep it to a gentle simmer for no more than 8 minutes, then steep off the heat.

It tastes weak and grainy

The barley is lightly roasted or there was too little. Roast it darker or use 20 g per liter.

The refrigerated jug tastes sour after a few days

Barley tea has no preservatives and spoils quickly. Make smaller batches, cool them fast and use within 2 days.

Storage

Refrigerate brewed barley tea in a covered jug and use within 2 days; discard it if it smells sour or looks slimy. Store roasted barley in an airtight jar in a cool, dry place for up to 2 months.

Safety notes

Barley contains gluten, so this tea is not suitable for people with celiac disease or a wheat or gluten allergy unless the product is clearly labeled as safe for them.