Inspired by: Mugicha / Korean boricha
- Pitta seasonJun – Sep in the north
- Kapha seasonJan – May in the north
Roasted Barley Tea (Mugicha / Boricha)
- Serves
- 6
- Portion
- 250 ml
- Time
- 15 min
- Texture
- Liquid
- Season
- Pitta season (summer)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Barley (jau), pearled | 3 tbsp roasted barley | 30 g | 150 g | |
| Water | 6¼ cups | 1500 ml | 7500 ml |
Method
How to cook it
Step 1: Dry-roast barley until deep brown (or buy roasted).
Step 2: Simmer 8 minutes; steep 5 minutes; strain.
Step 3: Serve warm in winter, at room temperature in summer.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromIced barley tea→Toroom-temperature
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