Roasted Barley Or Corn Tea Food

ROASTED BARLEY OR CORN TEA

Cups of this calming grain tea, extolled for its digestive properties, are poured throughout Korean meals as Westerners would provide water. In the winter, the tea is usually served hot, while in the summer months, it comes cool or at room temperature.

Provided by Lillian Chou

Time 45m

Yield Makes 3 quarts

Number Of Ingredients 2

Ingredients

1/2 cup roasted barley or 1 cup roasted corn
4 quart water

Steps:

Rinse and drain barley or corn. Bring water with barley or corn to a boil and simmer 30 minutes.
Strain through a sieve into cups and serve hot or at room temperature.

ROASTED BARLEY TEA

Roasted Barley Tea image

Categories Tea Barley Simmer Boil

Yield makes 1 quart

Number Of Ingredients 1

Ingredients

1/4 cup whole (not pearl) barley

Steps:

Put the barley in a skillet over medium heat; toast for about 10 minutes, shaking the pan occasionally, until browned and fragrant. Meanwhile, bring 1 quart water to a boil.
Add the barley to the water; cover, turn the heat to very low, and simmer for 15 minutes. Strain and serve hot, at room temperature, or chilled. You can add sugar or honey if you like, but it isn't necessary.

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