Homemade mugicha? japanese roasted barley tea

Ingredients

• 1/3 cup uncooked pearl barley
• 8 cups water

Preparation

• Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains and shaking the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown color. Remove from the heat and pour out into a bowl or a paper towel to cool.
• Bring the water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
• Strain out the barley, pour the mugicha into a pitcher and chill.

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