Roasted Barley Tea

Why people make this tea

Nourilo here. The other day my sister and brother-in-law took me to a little Beijing-style spot for crispy duck and wonton chicken soup, and the waiter brought over a big pot of barley tea — wonderfully fragrant, and just the thing in this summer heat. We three ate until we were full, and the barley tea helped settle things so nobody felt over-stuffed. I liked it so much I decided to buy some barley, roast it at home, and keep it on hand to brew whenever I like. Best of all, it has no caffeine, tannins or other stimulants, so it is gentle even for night owls on a day off.

Method

1. Put the roasted barley into a teapot.
2. Pour over boiling water and let it steep, covered, for 10 minutes before drinking. You can keep topping up with hot water until the flavour fades.

Nourilo’s Tips

Plenty of restaurants now serve barley tea to guests — it is fragrant, helps with the summer heat, and is caffeine-free, so it suits young and old. The one caution: because it is traditionally believed to reduce milk supply, breastfeeding mothers should skip it.