Recipe#24866

Title: BORI CHA (ROASTED UNHULLED BARLEY WATER TEA)

From: Linda Place 
Date: Sat, 11 Jan 1997 20:57:34 +0000 
Source: "The Korean Kitchen" by Copeland Marks

Yield: 5 Servings
      2 tb Unhulled barley
      5 c  ;water; boiling
  "Koreans are not essentially tea drinkers like the Chinese or
  Japanese. Upon being seated in a Korean restaurant or home you are
  more than likely to be served a very pale-colored tea prepared from
  barley. This brew, which has a light earthy flavor, is considered to
  be a health tea, good for one's digestive system, especially if
  sipped after dining. I prefer to take the tea in small Chinese
  teacups at room temperature although it can be served quite warm or
  cooled in the refrigerator."
  1. Put the barley in a large skillet and toast over moderate heat for
  about 10 minutes until the grains have turned to a dark coffee color.
  Stir and shake the pan now and then during this time. Set aside and
  cool.
  2. Put the toasted barley into the boiling water and simmer over low
  heat for 15 to 20 minutes. Strain the mixture and discard the barley.
  Cool and serve at room temperature or refrigerate and srve when
  wanted.
  Makes 5 cups.