Boricha

The Quirky Foodster Team

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Ingredients

Roasted barley (roasted grains, toasted at home if not pre-roasted) — 75 g (2.5 oz)
Water — 1.4 L (48 fl oz)

Method

If the barley isn't already roasted, toast it in a dry pan over medium heat for a few minutes until fragrant and golden.
Combine the roasted barley and water in a saucepan.
Bring to a boil, then reduce to a simmer and cook for 10–15 minutes.
Strain through a fine sieve into a jug, discarding the barley grains.
Serve hot, or chill and serve cold.

Introduction: A toasted barley tea, served hot or cold, one of the most common everyday beverages found in Korean households.

Cultural Background: Boricha is a household staple across the Korean peninsula, often kept in a large jug in the refrigerator, its nutty, roasted flavour and lack of caffeine making it a popular drink for the whole family.

Tips: Toasting the barley fresh, if starting with raw grains, deepens the tea's characteristic nutty flavour. This tea is equally enjoyed hot in winter or chilled in summer — prepare according to preference.

Variations: Combine with roasted corn kernels for a variation called oksusu-cha. Adjust the steeping time for a stronger or milder tea.

Storage: Store in a sealed container in the refrigerator for up to 1 week.

Reheating: Reheat gently on the stovetop if serving hot, or enjoy cold from the refrigerator.

FAQs:

Q: Does boricha contain caffeine?

A: No, it's naturally caffeine-free, making it suitable for the whole family at any time of day.

Q: Can boricha be served hot and cold?

A: Yes, it's enjoyed both ways depending on the season and personal preference.