Korean Roasted Barley Tea
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Boricha is the everyday caffeine-free barley tea that has been a fixture in Korean homes for generations, made by simmering roasted barley with corn silk and jujubes in a single pot over medium-low heat for fifteen minutes, then steeping off the heat for five minutes more.
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The roasted barley drives the flavor, producing a toasty, grain-forward depth that is distinctly savory without being heavy. Corn silk contributes a gentle, almost imperceptible natural sweetness, and halved jujubes add a faint dried-fruit undertone that softens the overall profile. A pinch of salt added during brewing rounds out the taste and prevents the tea from reading as flat. The finished tea works as well served hot in winter as it does chilled over ice in summer, and it functions as a neutral, palate-cleansing table drink throughout the year. Made in under twenty minutes with pantry staples.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Halve 2 jujubes so their aroma can release easily, and set out 35g roasted barley and 5g corn silk beside the kettle.
Keeping everything ready prevents overboiling once the water reaches a full boil.
- 2Control
Pour 1800ml water into a large kettle and bring it to a rolling boil over high heat.
When large bubbles rise steadily, add the roasted barley and corn silk so the grains start extracting immediately.
- 3Control
Add the halved jujubes and lower the heat to medium-low.
Leave the lid slightly open so the tea does not boil over, then simmer gently for 15 minutes until the liquid turns light brown.
- 4Control
During simmering, look for a pale brown color and a clean toasted aroma.
Do not extend the boil to make it stronger, because longer heat can pull bitterness from the barley.
- 5Control
After 15 minutes, turn off the heat and cover the kettle for 5 more minutes.
This short steeping time settles the aroma and rounds the roasted grain flavor without adding harshness.
- 6Finish
Strain through a fine sieve until the tea is clear, then stir in one pinch of salt.
Serve it warm, or cool to room temperature, refrigerate, and pour over 1 cup ice for a cold drink.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Roasted barley and corn silk create a layered, nutty aroma in traditional Korean Boricha tea.
- Finish cue
- Strain through a fine sieve until the tea is clear, then stir in one pinch of salt.
- Avoid this
- Too long on heat can turn bitter; keep total brewing around 20 minutes.
- Storage and reheating
- Serve it warm, or cool to room temperature, refrigerate, and pour over 1 cup ice for a cold drink.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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