Boricha — Roasted Barley Tea (보리차)

Barley cultivation in Korea predates written records; boricha as a daily household beverage tradition is documented throughout the Joseon period; it represents the Korean practice of making a non-alcoholic daily drink from available grains

Boricha (보리차, 'barley tea') is the ubiquitous Korean household drink — roasted whole barley (Hordeum vulgare, 보리) simmered or steeped in water to produce a golden-brown, slightly nutty, caffeine-free beverage that serves as both hydration and a subtle digestive aid. In Korean households, a large pot of boricha is made in the morning and consumed throughout the day at varying temperatures — hot in winter, room temperature in spring and autumn, ice-cold in summer. Unlike the commercial tea bags, traditional boricha uses whole roasted grain simmered for 20–30 minutes in a pot for a richer, more complex flavour.

• Parallels Japanese mugicha (麦茶, barley tea) — virtually identical in preparation and cultural role — and Chinese da mai cha (大麦茶) — all East Asian roasted barley tea traditions sharing the same grain preparation principles

Boricha's role in a Korean meal is the neutral, grounding counterpoint — its mild nutty flavour doesn't compete with banchan, provides hydration without caffeine, and the roasted grain compound acts as a gentle digestive aid. Ice-cold boricha in summer is one of the most essential Korean warm-weather sensory experiences.