Barley Tea Recipe (Mugicha - Hot or Iced)

Roasted barley: This is the main ingredient that gives the tea its distinctive nutty and slightly sweet flavor. Make sure to use the roasted variety for the best results.

Water: Essential for brewing the tea, it helps to extract the flavors from the roasted barley.

To enhance the flavor of your barley tea, consider lightly toasting the roasted barley in a dry skillet over medium heat for a few minutes before adding it to the boiling water. This extra step will bring out a deeper, nuttier flavor in the tea.

• roasted barley - Substitute with roasted corn: Roasted corn can provide a similar nutty and toasty flavor profile, making it a good alternative for barley tea.

• roasted barley - Substitute with roasted brown rice: Roasted brown rice offers a mild, nutty flavor that can mimic the taste of roasted barley in tea.

• water - Substitute with coconut water: For a slightly sweet and tropical twist, coconut water can be used instead of plain water.

• water - Substitute with green tea: To add a different layer of flavor, green tea can be used as the base liquid instead of water.

• Allow the barley tea to cool to room temperature before storing. This prevents condensation and maintains the tea's flavor.
• Transfer the cooled tea into an airtight container or a glass pitcher with a lid. This helps preserve the freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator. The barley tea will stay fresh for up to 3-4 days. Always give it a good stir before serving to redistribute any settled particles.
• For longer storage, consider freezing the tea. Pour the cooled barley tea into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container.
• When ready to enjoy, simply add the frozen barley tea cubes to a glass and pour cold water over them, or let them melt in a pitcher for a refreshing drink. This method ensures you always have a quick and easy way to enjoy iced barley tea.
• If you prefer hot barley tea, reheat the refrigerated tea gently on the stove over low heat. Avoid boiling to maintain the delicate flavors.
• Always label your containers with the date of preparation to keep track of freshness. This is especially useful if you make barley tea in large batches.

• For hot barley tea:

  1. Pour the barley tea into a small pot.
  2. Heat over medium heat until it reaches your desired temperature.
  3. Stir occasionally to ensure even heating.
  4. Alternatively, you can use a microwave-safe mug and heat the tea in the microwave for 1-2 minutes, checking every 30 seconds to avoid overheating.

• For iced barley tea:

  1. Pour the barley tea into a glass or pitcher.
  2. Add ice cubes to chill it quickly.
  3. If the tea has been stored in the refrigerator, simply pour it over ice in a glass for immediate refreshment.
  4. For an extra twist, add a slice of lemon or a sprig of mint before serving.

• Pot: Use this to bring the water to a boil and simmer the barley.

• Stove: This is essential for heating the pot and boiling the water.

• Measuring cup: Use this to measure the 1 cup of roasted barley and 8 cups of water accurately.

• Strainer: This will help you strain the barley tea into a pitcher, removing the barley grains.

• Pitcher: Use this to hold the strained barley tea, whether you plan to serve it hot or refrigerate it for iced tea.

• Refrigerator: If you prefer iced tea, you will need this to cool the tea after it has been strained.

• Ladle: This can be useful for transferring the hot tea from the pot to the pitcher without spilling.

Pre-roast barley: Buy pre-roasted barley to skip the roasting step and save time.

Batch brew: Make a large batch of barley tea and store it in the fridge for up to a week.

Use a tea bag: Place the roasted barley in a large tea bag for easy removal after brewing.

Quick chill: Pour hot barley tea over ice to cool it down quickly for iced tea.

Simmer with a lid: Cover the pot while simmering to maintain heat and reduce cooking time.