Barley Tea

Barley tea is known as Horicha in Korea & Mugisha in Japan & China. Asians drink this tea to cleanse their blood & to calm down the nervous system. It also aids in relieving constipation & indigestion. It is made by roasting whole barley & it has toasted cereal flavor.Aside from being a popular comfort food throughout the world, barley is highly regarded for its many healthful properties. Studies have indicated that barley has the capacity to lower blood cholesterol and help moderate blood glucose levels. It is high in fiber, rich in vitamin B, thiamine, riboflavin, niacin, and is a source of calcium, protein, iron and phosphorus.
Roasted barley tea is a very popular hot weather beverage that’s noted for cooling down the body and cleansing the system. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to reduce toxicity and side-effects of radiation and chemotherapy.
For treating fever this tea should be sipped cold.For inflamed mucous membranes I find it is more soothing when taken warm. Because barley contains hordenine, a substance noted as useful treatment for asthma and bronchitis, it can help bring relief to sufferers.

Roasting Barley
Wash the whole barley in water, drain it & spread it in a towel to dry for sometime.You can roast it either in skillet or in oven. If you choose oven, spread it in a cookie sheet & put it in the oven at 350 degrees till the barley gets evenly browned. If you choose to do it in the skillet, dry roast them at medium heat till you get the desired color. The color can vary from golden brown to coffee brown. Darker the color,  stronger the flavor. After it cools down, store it in an air tight container.

Making Tea
Add 2 teaspoons of  roasted barley per liter of water & boil it. Let it steep for some time & strain the tea & drink it with honey or sugar.