Roasted Barley Tea

Contributor: Lacy Phillips
Photographer: Lacy Phillips

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.