As the weather warms up, we're craving fewer pots of hot tea (yes, pots – we go through two or three a day!) and are swapping them for refreshing glasses of iced tea. Some of favorite ingredients for iced tea are from the Korean market – corn, black beans, and barley.
Korean Tea: Corn, Beans, Barley
We know these teas may sound a bit odd to some – bean tea?! – but we enjoy the change from traditional black or green tea. They may be served hot or cold, yet we think they are particularly delicious when chilled. Corn tea, or oksusucha, is made from roasted kernels that give the drink a sweet and, well, distinctly corn flavor. Barley tea, or boricha, is nutty with a slight bitterness that is reminiscent of coffee. Combining corn and barley is also a common practice. Earthy black bean tea is actually made from roasted soybeans and supposedly aids digestion. All of these are caffeine-free and simply made by steeping the ingredients in boiling water for a couple of minutes and straining.
Have you tried any of these teas?
• Buy it: Korean grocery stores or koaMart.com
Related: Recipe: Sujeonggwa (Korean Persimmon Punch)
(Image: Emily Ho)
Tags
Beverages, barley tea, bean tea, boricha, corn tea, korean tea, oksusuchaRelated Links
- Beer Float! With Hoppin' Frog Oatmeal-Imperial Stout
- Top 5 Beers We Hate to Love
Beer Sessions - New Favorite Indulgence: Pear Brandy
- Oktoberfest from Great Lakes Brewing Company
Beer Sessions - Spotlight on Gin: Some New Favorites
Straight Up Cocktails
Share
Comments (6)
Weekly Email
Top Posts
Top Recipes
- Weeknight Dinner: Quick Udon Noodle Soup
- Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
- Recipe Recommendation: Kyoto Foodie's Roasted Chestnut Rice
- DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
- Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts
Top Tours
- Daniel's Cure-Inspired Project
- Jean Greenfield's Kitchen And Garden In San Anselmo
- Janie's Sunny, Sophisticated Black and White Kitchen
- Kitchen Spotlight: San Francisco Sleek Yet Vintage Re-Do
- Kitchen Gallery: White, Bright, and Clean
© 2009 Apartment Therapy
I love mugicha but I have to admit the corn didn't grow on me!
view Centelleo's profile
My former roommate always made boricha to keep herself cozy in winter. I enjoyed it too, especially as it was non-caffeinated. Never tried it cold though.
view Michelle of Montreal's profile
I grew up drinking boricha, so it holds a special place in my heart. They serve it often at Korean restaurants here. I really like it chilled in the summertime, so refreshing!
view starchymarie's profile
Boricha was just another form of water for me growing up, my grandma always just had it in a kettle on the stove. It's delicious cold too!
view hanamik's profile
Ditto hanamik.
My mom would brew boricha in a large pot then fill up multiple pitchers so that we'd always have cold tea (well, it was more like a water replacement for us) on hand.
On a tangent away from the cold stuff, I also loved other teas growing up: yugucha (citron tea), daechucha (jujube), and yulmucha (made from powdered Job's Tears). All served hot.
view nomnom's profile
love boricha and oksusucha!!!! if you're lazy like me you can just buy the teabags ...
view Joan in SB's profile