← Nouns Cooking · Japanese

Ingredients

• 2 l Water
• 30 g roasted barley tea (grains or 2 large tea bags)
• ice, to serve

Method

1. Bring the water to the boil in a large pot, add the roasted barley and simmer over low heat for 5 min.
2. Turn off the heat and leave to steep for 10 min, or longer for a stronger, darker tea.
3. Strain out the barley (or lift out the bags). Cool the pot quickly by standing it in a sink of cold water.
4. Pour into jugs and chill for 1 hour, then serve over ice. It keeps 2 to 3 days in the fridge.

Tips

• Lazy cold brew: drop the tea bags into a jug of cold water and leave in the fridge overnight.
• Barley contains gluten, so mugicha is not gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles Japanese Cooking 101