Make your own :Roasted barley tea

Roasted barley tea is a caffeine-free, roasted-grain-based tisane made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.

 Drinking barley tea supposedly cleanses your system and helps with congestion and bronchitis, along with some other claims, but I think most people drink it because it's refreshing and keeps you hydrated.

Barley tea is made by simply simmering roasted barley. Hot barley tea tastes a bit like toasted cereal, with less bitterness than tea from leaves, so it can be a good morning beverage, or night beverage since it contains no caffeine. You can add honey or sugar, though many purists insist on drinking it unsweetened. In addition to dark brown loose barley, some companies make bags of lighter barley meant for steeping at room temp for a cold drink. In Japan it is as popular as lemonade is in the US as a summer beverage.

Barley Tea (Mugicha)
1/4 cup (2 ounces) roasted barley
2 pints water
lemon slices, optional
honey or sugar, optional (honey helps soothe sore throats)
Put barley and water in a small sauce pot and bring water to boil. Reduce heat and simmer for 1hour. Strain and drink immediately, or store in the fridge to drink it cold. Flavor with optional lemon and honey or sugar when ready to drink.
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