Refreshing Roasted Barley Tea, Served Hot or Cold

Rinse the unroasted barley kernels thoroughly under cold running water. Drain them very well.

Heat a large, dry skillet or pot over medium heat (around 180°C). Add the rinsed barley kernels and roast, stirring frequently, for 10-15 minutes until they turn a deep golden brown and release a fragrant, nutty aroma. Be careful not to burn them.

In a separate large pot, bring the filtered water to a rolling boil.

Carefully add the roasted barley kernels to the boiling water. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes.

Remove the pot from the heat and let the barley tea steep for another 10-15 minutes, or longer for a stronger flavor.

Strain the tea through a fine-mesh sieve into a heatproof pitcher or container, discarding the barley kernels.

Serve the boricha hot, or let it cool completely before chilling in the refrigerator. For a cold serving, add ice cubes. Sweeten with honey or sugar to taste, if desired.