Barley is the new favorite grain on my weekly grocery list. As I searched for new ways to use this new-found favorite, I realized that I need to drink more tea (because my water intake is really embarrassing). What better way to do it than drinking barley tea which by the way, Chinese, Japanese, and Korean have been brewing roasted barley tea for centuries. Not sure about barley tea? Let’s look at the health benefits before you make up your mind. It contains antioxidants, improves fluidity of blood, helps relieve stress, and other possible benefits. This tea has a nutty flavor and is caffeine-free (but not gluten-free). So brew yourself a cup. Kick off your shoes, and relax with a cup of this amber brown, nutty aromatic tea. aah.
Note: Many Korean, Chinese, or Japanese grocers carry roasted barley tea . If you don’t find it in your local Asian grocer, you can roast it at home. Roast the (hull) barley in a heavy pan over the stovetop, with medium-low heat for five minutes. Stir frequently to avoid burning the grains. Roast for five minutes or until you start to smell the nutty aroma.
- 26 grams (3 tablespoons for lighter tea) or 34 grams (4 tablespoons for stronger tea) roasted barley
- 1000 milliliters (4 cups) water
- In a small saucepan, add in roasted barley and water. Bring water to a boil over medium high heat then reduce heat to medium-low. Let it simmer for 5 to 8 minutes.
- Strain out the barley grains (You can brew another batch with these grains. So do not throw it out after one brew!)
- Serve it hot or cold. Sweeten with honey or sugar if desired. I don’t sweeten my tea (no need for added calories) just like to enjoy it as is with all its nuttiness. 🙂 Why not try it unsweetened before adding sweeteners?