Roasted Barley Tea (Hordeum vulgare) — Bulk 500g Loose Grain Tea for Restaurants & Home

Roasted Barley Tea (Hordeum vulgare) is the gently pan-roasted grain of barley, known in Traditional Chinese Medicine (TCM) as Dà Mài (大麦). Long valued as a food-herb (药食同源) ingredient, roasted barley has been prized as a warming, digestion-supporting grain tea used to ease heaviness after meals, settle the stomach, and refresh the palate. Its nature is sweet, neutral, and lightly warming after roasting, making it a gentle everyday brew for all seasons.

Key Selling Points

• Traditional food-herb (药食同源) roasted barley grain
• Slow pan-roasted for deep toasted aroma
• Bulk 500g loose format for restaurants and hotels
• Naturally caffeine-free daily grain tea
• Sourced from Anhui, new-crop batch

Quality & Sensory

Each batch is carefully pan-roasted to a warm amber-brown hue, with plump, evenly toasted grains that feel dry and crisp to the touch. The aroma is deep, nutty, and reminiscent of toasted bread and caramel. When brewed, the liquor turns a clear golden-brown and delivers a smooth, lightly sweet toasted-grain flavor with a clean, refreshing finish and no bitterness.

Technical Specifications

Usage Scenarios

• Hot or cold brewed grain tea for restaurants and hotels
• Everyday caffeine-free beverage at home or office
• Served alongside hotpot and rich meals to refresh the palate
• Blended with other food-herb teas such as cassia seed or chrysanthemum
• Bulk brewing for banquets, cafeterias, and tea stations

Traditional Uses

In folk herbal practice, roasted barley is decocted or steeped as a daily grain tea, often served after heavy or oily meals to support comfortable digestion and a refreshed feeling. It appears in summer cooling brews, in congee and grain porridges, and in blended teas with cassia seed, hawthorn, or chrysanthemum. In Chinese households and teahouses, a pot of roasted barley tea is a familiar, comforting companion from morning to evening.

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