Instructions: Put the barley in a large skillet and toast over moderate heat for about 10 minutes until the grains have turned to a dark coffee color. Stir and shake the pan now and then during this time. Set aside and cool.

Put the toasted barley into the boiling water and simmer over low heat for 15 to 20 minutes. Strain the mixture and discard the barley.

Cool and serve at room temperature or refrigerate and serve when wanted.

This recipe yields 5 cups.

Comments: Koreans are not essentially tea drinkers like the Chinese or Japanese. Upon being seated in a Korean restaurant or home you are more than likely to be served a very pale-colored tea prepared from barley. This brew, which has a light earthy flavor, is considered to be a health tea, good for ones digestive system, especially if sipped after dining. I prefer to take the tea in small Chinese teacups at room temperature although it can be served quite warm or cooled in the refrigerator.

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