Introduction

Boricha (보리차) is Korean roasted barley tea. Made by simmering toasted barley kernels in water, it has a warm amber color and a nutty, toasty flavor. In many Korean homes a pitcher of boricha sits in the fridge all year and is drunk in place of plain water, and many Korean restaurants serve it free with meals. It is naturally caffeine-free, so people of all ages drink it, hot in winter and ice-cold in summer.

Boricha at a Glance

Quick facts

• What it is: caffeine-free roasted barley tea
• Main ingredients: roasted barley and water
• Taste: nutty, toasty, lightly bitter, like a mild coffee or toasted bread
• Main uses: everyday drink hot or cold, served with meals

What is Boricha Made Of?

Boricha is simply barley kernels that have been roasted until deep brown, then simmered or steeped in water. Roasting creates the nutty, slightly coffee-like flavor. It is sold as loose roasted kernels, tea bags and ready-to-drink bottles.

Types of Korean grain teas

• Boricha: roasted barley tea, the classic.
• Oksusu-cha: roasted corn tea, slightly sweeter.
• Hyeonmi-cha: roasted brown rice tea, mellow and nutty.
• Gyeolmyeongja-cha: roasted cassia seed tea, darker and earthier.

What Does Boricha Taste Like?

Boricha tastes toasty and nutty with a clean, gently bitter finish, a little like toasted bread crust or a very light, smooth coffee without the acidity. It is unsweetened and refreshing, which is why it works so well alongside salty and spicy Korean meals.

Popular Ways Koreans Enjoy Boricha

Cold boricha

Chilled in the fridge and drunk like water all day long.

Hot boricha

Served warm in winter and at many Korean restaurants.

Boricha with corn (bori-oksusu-cha)

Barley and roasted corn brewed together for a sweeter, rounder taste.

With spicy meals

A cool glass is the perfect palate cleanser after spicy stews or dakgalbi.

Easy Homemade Boricha Recipe (Makes about 2 quarts)

Ingredients

• 2–3 tbsp roasted barley kernels (or 1–2 boricha tea bags)
• 2 quarts (about 2 liters) water
• 1 tbsp roasted corn kernels (optional)

Instructions

1. Bring the water to a boil in a large pot.
2. Add the roasted barley (and corn, if using), lower the heat and simmer for 10–15 minutes, until the tea is amber-brown. Simmer longer for a stronger flavor.
3. Turn off the heat and strain out the grains (tea bags can simply be removed).
4. Drink hot, or let it cool to room temperature, pour into a clean pitcher or bottles and refrigerate.

Tip: If you only have raw barley, toast it in a dry pan over medium-low heat, stirring constantly, for about 15–20 minutes until deep brown and fragrant. Cool before storing.

Where to Buy Boricha

United States

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Canada

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Europe

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How to Store Boricha

Store roasted barley kernels and tea bags in an airtight container in a cool, dry place to keep them fragrant and free of moisture. Brewed boricha has no preservatives, so keep it covered in the refrigerator and drink it within 2–3 days; discard it if it smells sour or looks cloudy.

Boricha FAQ

Does boricha have caffeine?

No. Barley tea is made from grain, not tea leaves, so it is naturally caffeine-free.

Is boricha gluten-free?

No. Barley contains gluten, so people who must avoid gluten should choose corn tea or brown rice tea instead.

Is Korean barley tea the same as Japanese mugicha?

Yes, they are essentially the same drink: roasted barley brewed in water. Korean boricha is often simmered a little longer for a deeper color.

Conclusion

Boricha is the everyday drink of Korean homes: nutty, soothing, caffeine-free and incredibly easy to make. Keep a bag of roasted barley in the pantry and a pitcher in the fridge. For a sweeter Korean drink, try our yuja-cha or maesil ade.