Barley Tea

Backlog. I made this for the first time in my new pitcher, which is smaller than my makeshift pitcher that I used before, so the flavor came out a lot more concentrated. I just leave the teabag in the pitcher to cold brew forever until I finish the pitcher usually, so maybe I’ll start taking it out. I like it even though it’s a long stronger, so maybe I’ll just leave it. Aanyway, I brought this tea to school today in a tinted bottle. It was all shaken up inside my bag, so when I took it out, there was a bit of foam at the top. All of this together made it look like I just poured some beer into my water bottle and called it a day, haha! I really hope other people in my class don’t think I’m an alcoholic…

Had this iced yesterday, it was so deliciously sweet! Sweet? That was really unexpected. Iced is really the only way to drink Barley Tea.

In my experience, I’ve found that people tend to approach barley tea with some hesitance, and it becomes either a love or hate beverage for those who are willing to try it. Personally, I had no idea this had even existed until I visited a Korean restaurant near Atlanta, and was pleasantly surprised! The aroma doesn’t try to mask anything, the grain smell of barley makes itself clear, and the taste is satisfying and dull, with a hint of natural sweetness. I agree with the other reviewers, I’ve found that it is an ideal iced tea, especially with the size of these particular packets, but it makes for a fine hot beverage as well in the morning. Please don’t pass up on a chance to try it!

I have yet to try this one hot, but cold and iced it’s wonderful. I usually drop a bag or two (they’re big!) into boiled water and let it sit for a few hours. Then I add some cold water to the concentrated tea and serve it over ice. The smell and taste is just like Cheerios cereal to me. I usually take it unsweetened, but it’s nice either way. Perfect summer drink!

Beorhthraefn included a tea bag of this in the Secret Pumpkin package. Thank you!

I haven’t had bagged barley tea in more than five years, when I studied in Kyoto for a semester and my host mother would brew a large tea bag in a large tea pot a couple times a week. I don’t know how to evaluate barley tea, but I liked drinking this. Roasted, full-bodied, and warming.

I had it first at a Japanese restaurant in the summer (iced, of course). Now I make sun tea with this Korean one. It is kind of odd (tastes like grain and oddly a little like coffee) but light and refreshing when cold.

Novel, like many other Korean teas. I got this as a gift from a Korean friend, and it’s fun to have every so often. Apparently I need to try it iced!