A simple and comforting recipe for bori-cha, a traditional Korean roasted barley tea known for its nutty flavor and hydrating qualities, enjoyed hot or cold.
Brewing Bori-Cha: Korean Barley Tea
A simple and comforting recipe for bori-cha, a traditional Korean roasted barley tea known for its nutty flavor and hydrating qualities, enjoyed hot or cold.
Ingredients
- 2 tablespoons roasted barley lightly toasted
- 4 cups water
Instructions
- In a medium pot, combine the roasted barley and water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 10-15 minutes, or until the water turns a light golden-brown color.
- Remove the pot from the heat and let it cool slightly.
- Strain the tea through a fine-mesh sieve into a pitcher or heatproof container, discarding the barley grains.
- Serve warm or chilled. Store any leftover bori-cha in the refrigerator for up to 3-4 days.
Notes
For a stronger flavor, simmer the barley longer. Adjust the amount of roasted barley to your preference. Bori-cha is often served chilled in Korean restaurants as a refreshing, caffeine-free alternative to water. It's also believed to aid digestion.
