Korean Barley Tea Recipe (Boricha) (Mugicha)
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Korean Barley Tea Recipe (Boricha) (Mugicha)
Description
The Korean Barley Tea Recipe details using either pre-roasted barley kernels or home-toasted grains to produce a flavorful infusion. Toasting barley grains on medium heat until browned develops a deep, roasted aroma and rich flavor profile distinctive to this tea. The brewed barley tea has a toasted, slightly nutty character and smooth, light texture, achieved by steeping the roasted kernels in hot water or by using commercial barley tea bags following package directions. This tea can be consumed hot or cold, with options to add honey, sugar, or lemon for variation.
The method supports making approximately 1 litre of tea, enough for individual or small group servings. Its mild taste and absence of caffeine make it suitable for regular hydration throughout the day. Steeping times and roasting preferences allow some control over strength and flavor intensity.
Notes suggest careful handling as the roasted barley and pans become hot during preparation. Storage of toasted barley grains in an airtight container allows use over several weeks. There are optional variations, such as including roasted corn kernels for sweetness or transforming the tea into a barley milk tea with added milk and tapioca pearls resembling bubble tea. Cold brew preparation involves steeping the grains or tea bags in room temperature water for several hours. These adjustments offer flexibility depending on personal taste and serving style.
Ingredients
Using shopbought pre-roasted kernels/ home toasted kernels
- 1- 1½ Tablespoon barley Depending on how toasted the grains are and how deep a flavour you want, roasted kernels
- 1 Litres water
Using a store bought tea bag
- water Usually either 1 Cup or 2 Litres of water per bag- check the back of the packet for instructions
- 1 tea bag
Instructions
Roasting the barley grains
- Using a thin bottom skillet, heat the barley grains on medium (Heat level: I recommend 5 on a Bosch induction stove with a maximum of 9. My pan is from WMF.) I usually roasting ½-1 Cup of roasted barley at a time- if you crowd the skillet, it'll take longer to dry fry.Stir every now and then- you'll have to stir more as the grains get browner. This will take 20-30 minutes depending on how brown you want your grains and how thick your pan is. Do not use a heavy pan like Le Creuset if you don't want to be at the stove for an hour! Scroll back up the post for photos of how brown the kernels get every 5 minutes.
- Once the barley has cooled, you can store them in an airtight container in the fridge for 3-4 weeks.
- Optional: get empty disposable tea bags and pack tea bags for friends.
Barley tea from toasted whole kernels (shopbought/ home toasted)
- Add 1-2 Tablespoons of the toasted grains into a tea strainer, pour in some hot water, swirl it around the grains then toss the water out.
- With the same tea strainer, add 1 litres of water. (If you don't have a strainer, use a sieve) Bring the water to a boil, then reduce the fire and allow it to simmer for 10-20 minutes. Alternatively, you can switch off the fire and steep the barley till it's at your desired strength.
- After the tea is at your desired strength, take out the kernels. You can drink it rightaway or cool and store it in the fridge for 1-2 days. (To cool it quickly, put the pot in a basin of ice)
Barley tea from a store-bought tea bag (Single-use, usually Korean)
- Make it the way you do your regular tea: Put the tea bag in a mug, add some hot water to wash the tea bag then throw it away. Add approximately 1 Cup of hot water to the same mug and tea bag, allow to steep then drink and enjoy.
- You can top up the water in the mug once done, but successive cups tend to be quite diluted.
Japanese Barley tea from a store-bought tea bag (mugicha)
- Your packet should have instructions at the back but, if not, Japanese mugicha usually calls for bringing 1.5-2 litres of water to the boil, adding the tea bag, then turning off the fire to steep the tea for 10-20 minutes. Note some tea bags are for use with cold/ room temperature water so check first!
- Remove the tea bag (optional- depending on how strong a flavour you want) and after the tea has cooled, store in the fridge. (Mugicha is usually drunk cold during summer. You can expedite the cooling process by placing the pot in cold water.) Finish within 1-2 days.
Notes
- Use a thin-bottom skillet to roast barley evenly and prevent overheating, stirring frequently as kernels brown.
- Store cooled toasted barley in an airtight container in the refrigerator for 3-4 weeks to maintain freshness.
- Exercise caution when handling hot barley and pans to avoid burns.
- Adjust the amount of barley used and steeping time to achieve preferred flavor concentration.
- Try sweetening with honey or sugar, or add a squeeze of lemon for a different taste.
- For a cold version, steep barley grains or tea bags in room temperature water overnight before serving.
- Include roasted corn kernels during roasting for a naturally sweeter tea.
- Transform the tea by adding milk and cooked tapioca pearls to make a barley milk tea.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 54mg | 2% |
| Potassium | 167mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 0.3g | 1% |
| Vitamin A | 8IU | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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