Bori Cha (Roasted Unhulled Barley Water Tea) Recipe


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Bori Cha (Roasted Unhulled Barley Water Tea) Recipe from the Recipes 4U Collection

 

Bori Cha (Roasted Unhulled Barley Water Tea) Recipe

Recipe Ingredients

2 tablespoon Unhulled barley
5 cup , water; boiling

Recipe Preparation

"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 big skillet and toast over moderate heat for
about 10 mins. 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.

Source: "The Korean Kitchen" by Copeland Marks

 

 

Servings: 5

 

 

 

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This Bori Cha (Roasted Unhulled Barley Water Tea) Recipe is one of our Grain Recipes, which are collected from submissions from our readers and public domain sources. Clearly, with over 50,000 recipes in the cookbook it is not possible to cook every recipe on our site, so take care and plan carefully. If you spot any mistakes, please tell us.


 

Bori Cha (Roasted Unhulled Barley Water Tea) Recipe

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