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Roasted Barley Tea


My daughter regularly makes this refreshing iced drink, which in Japanese is called “Mugicha”. It is extremely healthful and has a sweet, delicate flavor.

Makes about 5 cups.


  • 8 c water
  • 1/4 c pearled barley


  1. Place the water in a large pot and bring to a boil.
  2. Meanwhile, heat a cast iron skillet on high for 2.5 minutes, or until it just starts to smoke.
  3. Reduce heat to low; add barley.
  4. Roast barley, constantly stirring, for 7-8 minutes or until lightly browned. (The aroma will peak and then turn less pleasant after this amout of time.)
  5. Place barley in a sieve. Toss and spin to cool for a few minutes.
  6. When water is boiling, add roasted barley. Reduce heat enough to maintain a simmer. Continue to simmer 30 minutes. Strain and drain.
  7. Serve chilled over ice.

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