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Damai cha (barley tea)
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Transtlate Roasted barley tea is a popular drink that keeps people fresh in the hot and humid summer.
Pearl barley, also known as Job's tears, is widely used in traditional Chinese medicine. It is mildly "cold" (containing yin energy ) and aids digestion, benefits the stomach and spleen and said to aid in weight loss. It cleanses the system and can help soothe the throat and treat congestion and bronchitis.
Barley tea is traditionally made by briefly simmering roasted barley grains. It has a toasty taste, with slight bitter undertones, but much less so than tea made from tea leaves. You can add honey or sugar, though many purists insist on drinking it unsweetened.
Many people say it's more refreshing than plain water. It can be drunk in the morning and at night. It's usually served cold, though the hot version is popular in winter.
In markets you can purchase barley that has already been roasted to a deep, dark brown - that form is the most common, but tea bags are also sold for cold brewing.
Simmering makes for the most robust tea. You can make it as strong as you wish, but two tothree spoonfuls per liter is a common proportion.
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