Korean Barley Tea (Boricha)

Learn how to make boricha (Korean barley tea) the traditional way with roasted barley grains. This simple method lets you brew a big batch at once, perfect to enjoy hot or chilled.

Barley tea, or boricha (보리차), is one of those flavors that instantly takes me back to my childhood in Korea. My mother always kept a kettle simmering on the stove or a chilled jug in the fridge, so a glass of this nutty, roasted tea (or often called barley water) was part of everyday life—after meals, on hot summer afternoons, or even warm in winter.

This wasn’t unique to my home; boricha was a staple in nearly every Korean household and still appears in many restaurants today, often served as the first thing you drink when you sit down. The gentle roasted aroma makes it just as appealing now as it was then.

Barley drink is also enjoyed beyond Korea—Japan has mugicha, and China has its own versions (damaicha)—yet the Korean way highlights simplicity: just roasted barley and water.

Brewing it at home is effortless, and the smell of toasting grains filling the kitchen is part of the experience I never tire of.

Whole Barley Grains vs. Tea Bags (Which Is Best for Boricha?)

Traditionally, boricha is made with whole roasted non-hulled barley. The grains release a deeper roasted aroma and a slightly earthy taste. If you want the most authentic flavor, this is the method to choose.

That said, barley tea bags are a convenient modern option. They brew faster, produce a lighter and clearer tea, and are easy to clean up. Many Korean households now keep a box of tea bags on hand for everyday use.

Both versions are caffeine-free and refreshing, so it comes down to your needs. In this post, I’ll focus on making boricha from scratch with roasted grains so you can prepare a large batch at once to enjoy hot or cold, but you can easily steep pre-packed tea bags in hot water and adjust the strength to taste.

Brewing Hot Barley Tea (Korean Boricha)

Roasting Barley
If you’re starting with whole barley grains, roast them first. Use a dry skillet and stir constantly so they toast evenly. The grains will darken and give off a nutty, popcorn-like aroma—that’s when you know they’re ready. The longer you roast, the deeper and more robust the flavor becomes. (I love this step because the smell always fills my kitchen with warmth and reminds me of my mom brewing boricha.)

Tip: if you don’t want to roast at home, most Korean markets sell pre-roasted barley that’s ready to use.

Brewing Boricha
Once roasted, simply simmer the barley in water. You can put the grains in a tea bag or tea strainer for easy cleanup, or just boil them loose and strain afterward. Adjust the steeping time to match your taste—shorter for a lighter, almost clear tea, and longer for a darker, toastier brew.

Note: for the exact ratio of barley to water, see the recipe card below.

Serving Hot
Boricha is most comforting when served warm straight from the kettle. Just remember to use the grains only once—they lose flavor after the first boil.

Iced Boricha

In Korea, a chilled jug of boricha is almost a summer tradition. To make iced boricha, simply brew a pot of tea as you normally would, then let it cool before transferring it to a heat-safe jug.

Chill in the refrigerator until cold. I like to serve it over ice for extra refreshment, especially on humid days.

Tip: brew a big batch in advance—boricha keeps well in the fridge for 3–4 days, so you’ll always have a ready-to-drink alternative to water.

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