Desserts & Drinks
Boricha (Roasted Barley Tea)
Prep
5 min
Cook
20 min
Servings
6
Steps
- 1
If the barley isn't pre-roasted, toast it in a dry pan over medium heat until fragrant and golden.
- 2
Add the roasted barley to a pot of water.
- 3
Bring to a boil, then reduce to a simmer.
- 4
Simmer uncovered for 15-20 minutes, until the water turns a deep amber color.
- 5
Strain out the barley.
- 6
Serve hot, or chill and serve over ice.
Did you know — Korean culture
Boricha used to be the default drinking water in many Korean households and restaurants, served free and often chilled instead of plain water — the roasted barley naturally purifies and flavors the water in one step, which made it a practical everyday habit long before it was ever marketed as a health drink.
Roasting the barley properly before it ever hits the water is what actually produces boricha's nutty, slightly toasty flavor. Unroasted or under-roasted barley makes a flat, grassy-tasting brew that doesn't resemble the real thing.
Simmering uncovered for the full time, rather than a quick steep, is what pulls the color and flavor fully out of the grains — boricha isn't a quick-dunk tea, and rushing the simmer leaves it thin and pale instead of a proper deep amber.
Boricha used to be the default drinking water in many Korean households and restaurants, served free and often chilled instead of plain water — the roasted barley naturally flavors the water in one step, which made it a practical everyday habit long before it was ever marketed as a health drink.
Troubleshooting
Tea tasting weak or pale? It likely wasn't simmered long enough — give it the full 15-20 minutes, not just a quick steep.
Tea tasting bitter? It was probably over-simmered or the barley was over-roasted — pull it once the water reaches a deep amber color rather than letting it go much longer.
Barley tasting grassy instead of nutty? It needs a more thorough roast before it goes into the water — toast it in a dry pan until genuinely golden and fragrant.