Barley Tea (Korea)
To roast the barley, heat a skillet over medium-high heat and add barley. Stirring constantly, cook until barley becomes golden brown and fragrent.
- 2 ounces barley - roasted
1 and 1/2 pints water
honey - to taste
lemon juice - to taste
In a medium-sized sauce pan, bring barley and water to a boil.
Reduce heat, cover pan and allow tea to simmer for at least five minutes.
Strain through cheesecloth, leaving the liquid as your tea.
Add honey and lemon juice to your liking.
In Korea, this tea is called Houjicha. It's often served cold at breakfast.
Mr Breakfast would like to thank chinho for this recipe.
Recipe number 1626. Submitted 1/13/2006.