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Barley Tea

A naturally caffeine-free Asian beverage with a toasted, slightly sweet flavor. This simple recipe transforms pearl barley into a golden, nutty brew perfect for serving hot or iced.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Asian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup pearl barley
  • 4 cups water for brewing
  • 1 to 2 tablespoons honey or sugar optional, to taste
  • Ice as needed for serving cold

Equipment

  • Medium saucepan or pot (2 to 3 quart capacity)
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Fine mesh strainer or tea infuser
  • Storage pitcher or glass bottle
  • Serving glasses

Method
 

  1. Pour the pearl barley into a fine mesh strainer and rinse it under cool running water for about 30 seconds, agitating gently with your fingers to remove dust and surface debris.
  2. Pour the rinsed barley into a dry skillet or saucepan over medium heat and toast it for 5 to 7 minutes, stirring frequently until the grains turn golden brown and smell nutty.
  3. Add 4 cups of water to your saucepan and place it over high heat, bringing it to a rolling boil.
  4. Carefully pour the toasted barley into the boiling water, stirring gently to combine.
  5. Allow the water to return to a rolling boil, then reduce the heat to medium or medium-low so the barley simmers gently.
  6. Let the barley steep in the simmering water for 10 to 15 minutes, depending on how strong you like your tea.
  7. Pour the barley tea through a fine mesh strainer into a pitcher or directly into serving glasses, catching the spent barley grains.
  8. Serve the barley tea immediately while hot, or pour it into a pitcher and refrigerate for at least an hour to serve over ice. Add honey or sugar if desired.

Notes

Toast your barley in advance and store in an airtight container for quick brewing later. You can reuse barley grains for a second lighter brew. Store brewed tea in the refrigerator for up to 5 days. For a gluten-free version, substitute with roasted brown rice.