I got this amazing recipe from La Fuji Mama.
Roasted Barley Tea, called Mugicha in Japan has great health benefits. As sited in Live Strong, mugicha has antibacterial, antioxidant, and anticoagulative properties. The Toa Healing Arts Center in California states that mugicha is a super source for phytonutrients that help with detoxification. Other benefits include:
- Rich in fibers, vitamins B1, B2 and Iron
- Quenches thirst and treats fever
- Promotes blood circulation
- Moistens the skin
- Calms the stomach
- Treats distention of the stomach
- Reduces stress
- Effective at treating bladder infections when mixed with fresh ginger juice and honey
- 1/3 cup uncooked Pearl Barley
- 8 cups water
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, or drink hot.