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Homemade Mugicha—Japanese Roasted Barley Tea

Homemade Mugicha (Japanese Roasted Barley Tea)

Makes 8 cups

1/3 cup uncooked pearl barley
8 cups water

1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color.  Remove from the heat and pour out into a bowl or a paper towel to cool.

2. Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes.  Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.

3. Strain out the barley, pour the mugicha into a pitcher and chill.