Boricha Sparkling Mocktail (Korean Roasted Barley Tea)

boricha sparkling mocktail in a tall glass with dark amber barley tea and lemon garnish

4 from 1 vote

A sparkling Korean barley tea mocktail built from strong-brewed boricha, honey, fresh lemon, and sparkling water. Earthy and lightly nutty with no bitterness -- the carbonation lifts the roasted barley flavor and makes it feel like a real drink rather than just iced tea.

Course Drinks

Cuisine Korean

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Prep Time 5

Cook Time 8

Chilling Time 30

Total Time 43

Servings 2 glasses

Calories 25kcal

Author Zoe Tanaka

Cost $2

Equipment

1 Small saucepan or kettle
2 Tall glasses

Ingredients

For the Boricha Concentrate

4 boricha tea bags or mugicha -- roasted barley tea
500 ml boiling water

Per Glass

125 ml boricha concentrate chilled
1 tsp honey or agave syrup for easier cold dissolving
1/4 lemon juice only -- about 1 tbsp
100 ml sparkling water plain, cold
ice
1 slice lemon for garnish

Instructions

Brew the Boricha Concentrate

Add 4 boricha (roasted barley tea) bags to 500ml of just-boiled water. Steep for 8 minutes. The concentrate should be very dark -- much darker than standard iced tea. This strength is necessary because the dilution from ice and sparkling water will reduce the flavor significantly.
Remove the tea bags and allow the concentrate to cool to room temperature, then transfer to the refrigerator. Chill for at least 30 minutes before using. The concentrate keeps in a sealed container in the fridge for up to 3 days.

Assemble Each Glass

Add 1 teaspoon of honey or agave syrup to 125ml of chilled boricha concentrate in a glass. Stir until dissolved. If the honey is stiff, warm the concentrate slightly before adding it, then re-chill for 5 minutes.
Squeeze the juice of a quarter lemon into the glass. Add a few ice cubes.
Pour 100ml of cold sparkling water gently down the side of the glass. Do not stir -- the natural mixing from pouring is enough.
Add a thin lemon slice as garnish. Serve immediately. The earthy, roasted barley flavor is most noticeable in the first few sips -- it mellows slightly as the drink warms.

Notes

Brew the concentrate at double strength -- 4 bags per 500ml, steeped 8 minutes. Weak boricha loses all flavor once diluted with ice and sparkling water.

Cold-brew alternative: steep 4 bags in 500ml cold water overnight (8-12 hours) in the fridge. Sweeter and smoother than hot-brew.

Honey is easiest to dissolve if stirred into the warm concentrate before chilling. Agave syrup dissolves in cold liquid without stirring.

Boricha is naturally caffeine-free -- safe to drink in the evening.