Roasted barley grains are briefly boiled and steeped in a pressure cooker to make the cooling tea of Japanese summers. Caffeine-free and containing almost no carbohydrate, it chills easily to travel in a thermos for a picnic.
Put the roasted barley and water in the pressure cooker and close the lid.
Once it starts hissing, cook over low heat for 5 minutes.
Release the pressure, open the lid, and let the tea steep for 20 minutes.
Strain the tea and chill it in the fridge for at least 30 minutes, then transfer to a thermos.
Divide the cold tea among glasses filled with ice and serve.
Do not overboil the barley; extended boiling can leave a bitter taste. Allergens: may contain gluten (barley); those with coeliac disease should take care.
If roasted barley is unavailable, toast raw barley grains yourself in a dry pan until golden; the homemade version turns out just as good.
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