I brewed this as iced tea this summer, and it was lovely. I’ve just steeped my first hot cup of barley tea of the winter, and I’m in love again. I’ve always referred to barley or genmaicha tea as “frosted flakes in a cup.” My friend Erica concurs, although her cereal of choice would be Sugar Smacks. Either way, barley tea gives you that comfort of breakfasty goodness, especially if you drink it with milk, as I do.

I steeped for a fairly long time (around 4 minutes, and using boiling water), but the barley just grew more intense and robust, not bitter. It appears to be a forgiving tea for those who get distracted by things while steeping. :) I added milk (like I do….) and the barley is still a pronounced taste. It feels, to me, along the lines of a mild Yunnan, but with a more roasty/nutty flavour.

Find this brand in your Asian supermarkets; I got mine at H Mart in Burlington, Massachusetts. :)

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Designer, photographer, gardener, and rabid locavore. Tea? I’ll have mine with milk and sugar, please. :)

I adore the silly ostentation of ordering tea in a restaurant. Coffee? Yeah, you get a mug and a saucer of cream packets. Tea? Oh, let us break out the wooden tea box, and get you a tiny little platter with a teapot and a mug and all the accoutrements…

If you are into swapping tea, I’m always happy to ship a sample of my cupboard in exchange for new and interesting teas!


Northern Virginia



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