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.
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