In Japanese culture it’s called Mugicha (moo-gi chah), in Korean culture, bori cha. In the states it’s often in that bag of “herbal coffee” on the bottom shelf near all the teas. Roasted barley tea is made from toasted barley kernels and contains no actual tea leaves, but is a wonderful addition to your day as the weather turns warm.
A few notes on the benefits of Roasted Barley Tea:
- A slight diuretic, helping to balance concerns with water retention.
- It’s naturally caffeine free with a nutty flavor, making a great substitute or transition away from coffee that can then also be enjoyed at night.
- The chemical compound alkylpyrazine is known to help blood flow better, benefiting high cholesterol.
- In Ayurvedic medicine, roasted barley has “heating and drying” components, it won’t make you feel hot per say, but will help the body to burn through stored stagnant matter and improve digestion and regulate morning eliminations.
- Barley does contain gluten, though in very small amounts, so take care if you have gluten concerns.
How to make Roasted Barley Tea:
Bring to a boil a few tablespoons of roasted barley which is found commonly in asian stores or follow the directions on great brands like Teeccino (see Amazon link below) which comes in a variety of coffee compassionate flavor blends where the barley is combined with vanilla, almonds, dates and figs.