Roasted Wheat Tea and Roasted Barley Tea

Why people make this tea

Roasted grain teas have a long, humble history in Chinese kitchens, and for good reason: they are approachable, affordable, and genuinely pleasant to drink. Roasted wheat tea has a nutty, lightly toasty flavour and is traditionally associated with calming the heart, steadying the nerves, easing the kind of restless worry that keeps people awake, and even reducing excess sweating. Roasted barley tea — already popular across East Asia — is a favourite summer drink for its cooling, slightly bitter quality; it traditionally supports digestion, reduces bloating, and helps the body shed excess water. Both teas share an association with easing depression-like states and relieving mental pressure. Bro Niu noticed a report suggesting that a cool glass of barley tea at night might support sleep better than warm milk — and decided to try it himself. Whatever the science, he found it worth recommending.

Who it suits / who should be cautious

• Suits most adults as a daily wellness tea, hot or at room temperature
• Particularly useful during periods of mental pressure or stress-related sleep difficulty
• Wheat tea is generally appropriate during menstruation; those with qi deficiency can add 3 qian of astragalus (bei qi, chopped) and 4 pitted red dates to boost the blend
• Barley tea is mildly cooling and especially refreshing in summer
• Both are very gentle; suitable for regular consumption 3–5 times a week

Why these ingredients (the food-therapy logic)

• Roasted wheat (chao xiao mai): In Chinese food-therapy, wheat kernels are associated with nourishing the heart, calming the spirit, relieving irritability, reducing night sweats, and supporting both the spleen and kidneys. Toasting them unlocks their nutty character.
• Roasted barley (chao da mai): Barley is regarded as a summer staple — traditionally used to reduce sweating, aid digestion, ease bloating, clear excess water from the body, and warm the middle. It is also associated with a mild anti-anxiety effect, similar to wheat.
• Whole grain bran: An important point Bro Niu raises: modern refined grains strip away the outer bran layer, which is precisely where the B vitamins concentrate. Drinking wheat or barley tea regularly is a gentle way to take in these water-soluble nutrients.

Ingredients (1–2 cups)

Ingredient	Amount	Notes
Roasted wheat kernels OR roasted barley	2 tablespoons	Available from Chinese herb and spice shops; can toast at home (see method)
Boiling water	enough for a teapot	Refill the pot until the flavour fades

Method

1. If toasting at home: place raw wheat (or barley) kernels in a dry pan over low-medium heat and stir continuously for about 7 minutes until golden and fragrant. Cool completely, then store in an airtight glass jar.
2. Place 2 tablespoons of roasted kernels into a teapot or heatproof mug. Rinse once with boiling water, then discard the rinse water.
3. Add fresh boiling water and steep for 15 minutes.
4. Pour and drink warm or at room temperature. The pot can be refilled with boiling water and steeped again until the flavour is gone.

Bro Niu’s tips

Buying pre-roasted grain from a Chinese herb or spice shop saves time. For home roasting: wheat does not need washing beforehand — just toast it dry for about 7 minutes, cool, and store. When preparing to drink, rinse once with boiling water before steeping. A thermos flask works well for keeping the tea warm all day. Aim for 3–5 servings a week rather than drinking it every single day — let the body do its own work too. Unripe wheat grains (fu xiao mai, a Chinese pharmacy item) are even more effective at stopping excessive sweating and can be used in place of regular wheat.

Community questions answered (selected)

• Q (reader): I tend to be qi-deficient — I sweat a lot with even brisk walking and catch cold easily. Is this tea suitable for me? Bro Niu: You can add about 3 qian of chopped astragalus root (bei qi) and 4 pitted red dates to the pot when brewing. This combination supports qi, helps the body hold onto its fluids, and reduces that tendency to overperspire.

• Q (reader): How often should I drink this, and what is the difference between small wheat (xiao mai) and floating wheat (fu xiao mai)? Bro Niu: Three servings a week is plenty — you want to let the body do its own work. Floating wheat (fu xiao mai) refers to immature wheat grains — the ones light enough to float when soaked. It has a stronger ability to stop excessive sweating and is available at Chinese herb pharmacies.

• Q (Ida): Can I buy plain wheat and roast it myself? How do I do it? Bro Niu: Yes, absolutely. No need to wash the wheat first. Use a dry pan over medium-low heat, stir for about 7 minutes until the grains turn golden and smell nutty. Let them cool completely and store in a jar. When you are ready to brew, rinse once with boiling water, then steep as normal.

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Published August 24, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.