Roasted Barley Tea

Contributor: Lacy Phillips
Photographer: Lacy Phillips
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This staple in China (maicha), Japan (mugicha), and Korea (boricha), has been revered since the beginning of time for its blood cleansing and circulating properties along with its abundant antioxidants.  I look forward to making this a fall and winter staple. 

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ROASTED BARLEY TEA

1/2 c Organic Pearl Barley

1/2 gallon of purified water

PROCESS | distribute dry barley in a cast iron or enamel evenly.  Heat stove to medium.  Use a wooden spoon to constantly mix barley until it has reached a golden brown-to darker brown roasted color.  The darker the roast, the more smokey the flavor and color of the tea will be.  Bring a pot with water to a boil.  Place roasted barley inside water and decoct (simmer) on low for 11 minutes.  Strain and enjoy.  If you prefer chilled during this heat, keep in refrigerator. 

BENEFITS | regulates and enhances blood fluidity | antioxidant rich (vitamin A & C) | high in selenium | antibacterial | blood cleansing | digestive aid as a natural antacid | sleep aid | male fertility strengthening