Barley Tea

Total Time
11mins
Prep
5 mins
Cook
6 mins

Known as Mugicha in Japan and Boricha in Korea, roasted barley tea is a very popular hot weather beverage that's noted for cooling down the body and cleansing the system. If you want a caffeine-free coffee substitute this is for you. A remedy for cold and flu for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to help reduce toxicity and side-effects of radiation and chemotherapy. Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended this plain barley water as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat and cure or prevent disease. Personally, I make these home remedies that I researched. I believed in it and hope you give it a try.

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Ingredients

Nutrition
  • 2 ounces roasted barley (1/4 cup)
  • 1 12 pints water
  • honey, can be added to help sooth sore throat
  • lemon, can be added to help sooth sore throat

Directions

  1. To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
  2. Bring to a boil.
  3. Reduce heat, cover and simmer for 6 minutes.
  4. Strain through cheesecloth, forcing out all the juice.
  5. Barley water is a very nutritious cooling drink that helps bring down fever.
  6. It is also useful for those suffering from bronchitis and asthma.
  7. To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
  8. In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
  9. Measure barley into a sieve and rinse under cold running water.
  10. Towel dry.
  11. Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
  12. Over-roasting will produce a coffee-like drink!
  13. To make a caffeine-free coffee substitute, roast the barley until it is brown.
  14. Cool and grind.
  15. Then roast again until fragrant and very dark-- but not burnt.
  16. Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.