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Nutrition Facts

Serving Size 1 (574g)

Recipe makes 2 servings

Calories 101
Calories from Fat 5 (5%)
Amount Per Serving %DV
Total Fat 0.7g 1%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 129mg 3%
Total Carbohydrate 21.0g 6%
Dietary Fiber 4.9g 19%
Sugars 0.2g
Protein 3.6g 7%

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Barley Tea

Recipe #113366 | 11 min | 5 min prep | add private note
(4) RATE IT NOW Print Recipe
~Rita~

By: ~Rita~
Mar 14, 2005

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.

SERVES 2 (change servings and units)

Ingredients

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

Directions

  1. 1
    To make plain barley water — put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
  2. 2
    Bring to a boil.
  3. 3
    Reduce heat, cover and simmer for 6 minutes.
  4. 4
    Strain through cheesecloth, forcing out all the juice.
  5. 5
    Barley water is a very nutritious cooling drink that helps bring down fever.
  6. 6
    It is also useful for those suffering from bronchitis and asthma.
  7. 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. 8
    In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
  9. 9
    Measure barley into a sieve and rinse under cold running water.
  10. 10
    Towel dry.
  11. 11
    Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
  12. 12
    Over-roasting will produce a coffee-like drink!
  13. 13
    To make a caffeine-free coffee substitute, roast the barley until it is brown.
  14. 14
    Cool and grind.
  15. 15
    Then roast again until fragrant and very dark-- but not burnt.
  16. 16
    Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.

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Featured Reviews for This Recipe

From: Rainbow - Chef #536866

On Oct 3, 2009

I've bought barely already roasted from a Korean store, but they don't sell much of it and it's gotten stale on their shelf, so I was looking for roasted barley in other stores and can't find any. I do like it and it is good for diabetics, so I searched here for recipes for roasting barley & this looks like a good one. I bought some hulled barley yesterday and I notice this recipe says to use pearl barley. What's the difference? I would have never thought of using it with chicken broth,, but I do have some chicken with barley soup,, so it makes sense! haha PS I was also looking for a pan roasting recipe as opposed to oven roasting.

0 people found this review helpful

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    From: Sharon123

    On Mar 25, 2005

    I chose to roast the barley and it tastes so good! This makes a great coffee substitute. I didn't know it was so easy. I plan to make more of this, maybe experimenting and adding other ingredients. Thanks Rita!

    1 person found this review helpful

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    • From: Chef #331457

    On Jul 5, 2006

    Roast barley can be easily ground in a pepper grinder. To make cold Mugicha place 1/3 cup ground roasted barley in a tea sock and let soak in a half gallon pitcher over night in the fridge. This makes a lightly coffee flavored, cold drink.

    3 people found this review helpful

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    • From: Amis

    On Sep 22, 2005

    My husbands 92 year old grandmother is sick and I made her some of this using homemade chicken broth. She's been having trouble holding stuff down and this was a welcome relief for her. She made me have a cup with her. I have to admit I hated barley growing up and my grandmother would laugh her butt off if she heard me admit I liked this. :D I added some ginger as well.

    3 people found this review helpful

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    • Read all 4 reviews

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