Bori-cha (Korean Roasted Barley Tea)
Why this recipe works
- Simple ingredients: Water and barley are all that is needed to create a clean, roasted flavour without sweeteners or additives.
- Clean, toasty finish: Simmering draws out the barley’s nutty aroma while keeping the tea light enough to drink hot or cold.
- Good for chilling ahead: Once strained and cooled, the tea keeps well in the fridge for easy cold servings over several days.
Get the most out of this recipe
Timing notes
- Let it stand before straining: A short rest off the heat deepens the roasted flavour without making the tea heavy.
- Serve hot or chilled: Drink it warm straight after straining, or cool it fully before refrigerating for a cleaner chilled tea.
Ingredient notes
- Use roasted barley: Roasted barley gives bori-cha its characteristic amber colour and gently nutty flavour.
- Avoid raw barley for this style: Unroasted barley will not deliver the same toasted aroma or traditional flavour profile.
Make-ahead tips
- Brew in advance: Make a jug ahead and chill it once cooled; it is designed to be served cold from the fridge.
- Reheat gently: Warm the tea in a saucepan until steaming, but avoid boiling it hard once strained.
Authenticity notes
- Everyday Korean style: Bori-cha is typically an unsweetened household tea, valued for its light body and roasted grain flavour.
- Strength can vary: Some versions are brewed lighter for a more refreshing drink, while a longer steep gives a deeper toasted taste.
Equipment you'll need
Ingredients
Instructions
- Add the water and barley to a saucepan and bring to the boil over high heat.
- Reduce to a gentle simmer and cook for 15 minutes, stirring once or twice, until the tea smells toasty and the colour turns a light amber.
- Take off the heat and leave to stand for 5 minutes to deepen the flavour.
- Strain through a sieve into a jug. Serve hot, or cool to room temperature then chill until cold.
Recipe notes
Tips
- For a stronger brew, simmer for 5 minutes longer or leave to stand for 10 minutes before straining.
- If serving chilled, cool the strained tea to room temperature before refrigerating so it stays clear and fresh-tasting.
Substitutions
- For a lighter tea, reduce the Barley to 60 g and keep the water the same.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a covered jug or bottle. Serve cold straight from the fridge, or reheat gently in a saucepan until steaming; do not boil hard.
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Recipe overview
- Servings: 6 glasses
- Total time: 25min (5min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Gluten
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