Easy Boricha: Korean Roasted Barley Tea (4 Cups)

Measure 2 tablespoons of ready-roasted barley. Do not use raw barley without first roasting it. A tea infuser or fine strainer will make cleanup easier.

Put the 960 mL water and roasted barley in a pot and bring to a boil.

Turn off the heat once it boils, then steep for 5–10 minutes. Check color and aroma after 5 minutes and steep longer for a stronger flavor.

Strain out all the barley grains through a fine sieve and pour into four cups. Take care with hot liquid and steam.

For iced tea, transfer to a clean heat-safe container, cool promptly, and refrigerate. Pour only what you need and do not leave the rest at room temperature for long.