Roasted barley tea is a tisane made from roasted barley, which is popular in Japanese and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain and a similar drink, aguas frescas is frequently sold by street vendors in Mexico.

Roasted barley tea is called mugicha in Japanese, and boricha in Korean. While the tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.

In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn infusion), as the corn’s sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha.

Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.

Korean tea refers to various types of tisane that can be served hot or cold. Not necessarily related to “common” tea, they are made from diverse substances including fruits, leaves, roots, and grains used in traditional Korean medicine.

Following are some of the types of Korean Tea made from fruits

Sujeonggwa is a Korean traditional fruit punch. It is made from dried persimmons, cinnamon, and ginger, and is often garnished with pine nuts. The flavor of sujeonggwa is mildly hot and spicy, and at the same time sweet. It is served cold, often in a punch bowl, and is dark reddish brown in color.Sujeonggwa is usually served at special occasions such as weddings. It is also widely available in canned form. It is usually consumed as a dessert, much like sikhye.

Yujacha (also spelled yuja cha) is a Korean traditional tea made from thinly sliced with its peel and combined with honey or sugar. A tablespoon of yucheong thick syrup-like stirred into a cup of usually hot water makes a beverage. The color is yellow and its form looks like marmalade. The yuja fruit itself is flavorful while it has a sour and bitter taste at the same time, so Korean people make it preserved and sweetened for making tea. Yujacha can either be made at home or purchased in glass jars. Yujacha is used as a herbal remedy for the common cold and similar winter illnesses.

Kugija cha – made from dried wolfberries
Daechucha – made from jujubes
Omija cha : Tea made from dried fruits of Schisandra chinensis. Omija cha is named because the tea comprises five distinct flavors: sweet, sour, salty, bitter, and pungent.
Maesil cha : green fruits of a maesil and sugar is added to water, and then fermented for a month or so. Be careful not to produce alcohol.
Mogwa cha – the fruit of a Pseudocydonia, or Chinese quince, is sliced, and then it is stored and fermented in large bowl with sugar and water for a month or so. Take care that the mixture does not become alcoholic. Sometimes, small red ants are added to improve flavor and enhance fermentation.
Sansu-yu cha – made from a fruit of Cornus officinalis, which is a variety of dogwood.
Taengja cha – the fruit of the trifoliate orange and sugar are added with water and allowed to ferment for a month or so.
Sanguyu cha – made from Korean Dogwood

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.