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Steaming Korean barley tea is presented in glass cups on a tray.

Korean Barley Tea (Boricha)

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Boricha, or Korean barley tea, is made by simmering roasted barley grains in water. A simple way to brew a big batch to serve hot or cold.
Course Drinks
Cuisine Korean
Diet Diabetic, Gluten Free, Halal, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian
Keyword barley tea, Barley tea recipe, Barley water Korea, boricha, Caffeine-free tea alternative, Everyday Korean drink, How to make boricha, korean barley tea, Korean cold tea, Korean drinks, Roasted barley tea, Traditional Korean tea
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Hyegyoung K. Ford

Ingredients

For roasting barley

  • 1 cup (157 g) whole barley grain hulled or non-hulled

For barley tea

  • 4 cups (960 ml) water
  • 2 tbsp roasted barley

Instructions

  • To roast barley, heat a dry skillet over medium-low heat. Add the whole barley grains and stir often until golden brown and fragrant, about 10–12 minutes. The darker the grains, the stronger and toastier the tea will taste.
  • To make barley tea, Place 2 tablespoons of roasted barley in a tea bag, strainer, or directly in a pot with 4 cups (960 ml) water. Bring to a boil, then remove from heat. Let steep for 5–10 minutes, depending on how strong you like the flavor. Strain and pour into cups. Serve hot.

Notes

  • Storage: Boricha keeps well in the fridge for 3–4 days. After that, the flavor becomes flat.
  • Serving: In Korean homes, it’s often served warm in winter and chilled in summer alongside everyday meals.
  • Grain tip: You can roast barley in advance and keep it in an airtight jar for quick brewing anytime.
  • Variation: Some families mix roasted corn (oksusu-cha) with barley for a sweeter flavor.