1 Tbsp roasted barley (store bought or roasted on the stove-top)
1 quart water
Place the roasted barley in water and bring to a boil. Store unused roasted barley in an airtight jar until needed.
When the water boils, reduce heat to low and simmer for several minutes. For a light tea, simmer 2 to 3 minutes. For a darker, stronger tea, simmer for 5 to 7 minutes.
To serve, pour the tea through a bamboo or metal tea strainer into each cup.
Barley in the strainer may be returned to the teapot and reused once more.
Barley tea may be served hot year-round as well as cool in the Summer.
Michio and Aveline Kushi