Barley Tea (Da Mai Cha): The Toasty, Caffeine-Free Everyday Drink

Barley tea is roasted barley steeped or simmered in water. In Chinese it's da mai cha, in Korean boricha, in Japanese mugicha. It contains no tea leaves and no caffeine. It tastes toasty, nutty and bready, with a light bitterness a bit like weak coffee. Use about 1 tablespoon (10 g) of roasted barley per litre: simmer it for 5–10 minutes for a hot, full-bodied drink, or cold-steep it in the fridge overnight for the classic summer version. Note that barley contains gluten.

I'll be honest: barley tea has quietly replaced water on my summer table. I first had it free with a meal in a Korean restaurant in Vienna, poured from a big kettle without anyone asking. I assumed it was a cheap roasted green tea. It was something else: toasty, like the smell of a bakery, and completely refreshing cold. Now a jug lives in my fridge from June to September, right next to my cold-brewed oolong.

Chinese, Korean and Japanese barley tea#

It's the same idea everywhere: roasted grain and water.

What barley tea tastes like#

Amber to deep brown in the glass. The aroma is of toasted grain and fresh bread crust; the taste is nutty and roasty, with a light bitterness that makes some people compare it to weak coffee or a very light malty beer without the alcohol. Darker roasts taste stronger and more bitter; lighter roasts are sweeter. Cold, it's clean and refreshing; hot, it's comforting.

How to make barley tea#

Tips:

• Simmer for body, steep for a lighter drink.
• Strain well. The kernels swell and cloud the drink if left too long.
• Drink cold barley tea within a day or two, kept in the fridge, like any homemade drink.
• No sugar needed. The roast gives natural sweetness.

Roast your own#

If you can get plain hulled barley, you can roast it at home: dry-toast it in a heavy pan over medium heat, stirring constantly, until deep brown and fragrant, about 15–20 minutes. Cool completely before storing. Home-roasted barley is fresher and more aromatic than most store-bought.

My summer jug#

• 10 g roasted barley, 1 litre cold filtered water, into the fridge at night.
• Strained in the morning.
• On hot days I add a few chrysanthemum flowers for a floral lift. See chrysanthemum tea.

On weekends I make a hot, simmered pot instead and drink it after dinner, when it's too late for oolong.

Who should avoid barley tea#

• People with celiac disease or gluten intolerance: barley contains gluten. Buckwheat tea is a gluten-free alternative with a similar roasty character (check the label for cross-contamination).
• People with a grain allergy.

Storage#

Keep roasted barley in an airtight container away from moisture and strong smells. It can go stale and taste flat or oily over time; use it within a few months for the best flavour. See how to store tea.

Myths#

"Barley tea is a kind of green or red (black) tea." It's roasted grain. No tea leaves.

"It has caffeine because it tastes like coffee." No caffeine at all.

"It's gluten-free." Barley contains gluten.

My honest take#

Barley tea is the most useful drink in this section: cheap, simple, caffeine-free, and good hot or cold. If you want one caffeine-free Chinese drink for every day, make it this one.

The bottom line#

Barley tea is roasted barley in water: toasty, nutty and caffeine-free, drunk across China, Korea and Japan. Use about 10 g per litre, simmer for a hot cup or cold-steep overnight for summer, and remember it contains gluten. More caffeine-free options in my Chinese herbal tea guide.