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Korean Barley Tea (Boricha)
A nutty, toasty, caffeine-free Korean tea made by simmering roasted barley kernels in water. Soothing hot on a cold day, and just as good chilled.
- Prep
- 3 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 23 min
- Makes
- About 1.5 liters (6 cups, 6 servings)
Steps
Before you start
- Use roasted barley kernels (boricha), sold in Korean grocery stores, not raw pearl barley, which makes a cloudy, bland tea.
- Have a fine-mesh strainer and a heatproof pitcher ready before the tea finishes simmering.
- Darker roasts taste stronger and more bitter; if your first batch is too strong or weak, adjust the barley by 1 teaspoon at a time next time.
Rinse the barley
- Put 3 tablespoons (30 g) roasted barley in a fine-mesh strainer and rinse under cool running water for about 5 seconds to wash off dust.
- Shake off excess water.
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Ready when: Rinse water runs mostly clear
Tip: Don't soak or rub the kernels; a quick rinse is enough and keeps the toasty flavor.
Bring water to a boil
- Add 7 cups (1650 ml) cold water and the rinsed barley to a 2-quart saucepan.
- Set over high heat, uncovered, and bring to a full boil.
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Ready when: Large bubbles break steadily across the surface and the water turns pale amber
Tip: Stay nearby; barley husks can foam up and boil over.
Simmer to extract flavor
- Reduce the heat to medium-low, partially cover with the lid, and simmer gently for 12 minutes.
- The tea will deepen to a golden-brown color and smell nutty and toasty.
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Ready when: Tea is amber to deep golden brown and smells toasty
Tip: Don't simmer longer than 15 minutes or the tea can turn bitter.
Rest off the heat
- Turn off the heat and let the pot sit, covered, for 5 minutes so the flavor settles and the barley sinks.
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Ready when: Most kernels have sunk to the bottom
Strain and serve
- Pour the tea through a fine-mesh strainer into a heatproof pitcher.
- Serve hot in cups, about 1 cup (240 ml) each, stirring in 1/3 teaspoon honey per cup if you like.
- For iced tea, cool to room temperature, then refrigerate until cold.
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Ready when: Tea is clear, with no kernels in the pitcher
Tip: Traditional boricha is served unsweetened; add honey sparingly so you still taste the barley.
Good to know
Tips
- Re-simmering the same barley a second time gives a lighter tea; add 3 minutes to the simmer.
- Store the dry roasted barley in an airtight container away from light to keep it fragrant.
- Add a thin slice of fresh ginger or a strip of lemon peel while simmering for a variation, if you like.
- Always cool the tea before refrigerating in a sealed container to avoid condensation and off flavors.
Make ahead
Brew up to 3 days ahead and keep refrigerated; serve cold or reheat gently.
Storage & reheating
Room temperature: up to 4 hours. Refrigerator: up to 3 days in a covered container. Freezer: up to 2 months in freezer-safe containers (leave 1 inch headspace). Reheat on the stovetop over medium-low or in the microwave until steaming.
Substitutions
- roasted barley kernels → Barley tea bags (2 bags). Simmer the same way for 8-10 minutes and remove the bags; no straining needed.
- honey → Maple syrup or sugar. Use the same amount; or skip sweetener for the traditional flavor.
- water → Sparkling water for serving. Chill the brewed tea and top with sparkling water for a fizzy iced drink.