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Ingredients
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Ingredients
Method
Instructions
- 1
Roasting the Barley
In a dry skillet over medium heat, add the barley and roast it until it turns golden brown and fragrant, about 10 minutes. Stir frequently to avoid burning.
- 2
Brewing the Tea
In a large pot, bring 8 cups of water to a boil. Once boiling, add the roasted barley to the water. Reduce the heat and let it simmer for 10-15 minutes.
- 3
Cooling Down
Remove the pot from heat and let the tea cool down to room temperature. Once cooled, strain the tea to remove the barley.
- 4
Serving
Serve the tea over ice cubes and add sweetener if desired. Enjoy your refreshing Mugicha!
