Bulletins: Roasted Barley Tea

The Oregon Barley Project Roasted Barley Tea Initiative Phase II: Exploring the effects of variety and method of preparation on roasted barley tea flavor. Learn about results of experiments and sensory evaluations with different naked barley genotypes conducted in 2018 with a new roasting system and different methods of brewing. 

Naked Barley Bulletin #1: Roasted Barley Tea: Learn how to make this healthy and tasty drink which has been popular in Asia for thousands of years! This bulletin also describes some of the research which is being done by the NIFA OREI team to assess and discover the best-flavored varieties for barley tea. 

Journal Articles

  • Chutimanitsakun, Y, A. Cuesta-Marcos, S. Chao, A. Corey, T. Filichkin, S. Fisk, M. Kolding, B. Meints, Y. Ong, J., I. Rey, A.S. Ross, and P.M. Hayes. 2013. Application of marker assisted selection and genome wide association scanning to the development of winter food barley germplasm resources. Plant Breeding. 132:563-570.
  • Lau, R. M. Cluskey, E. Howes, P. Hayes, and A. Ross. 2016. Sensory acceptance and satiation potential of barley flakes as a breakfast cereal replacement for oatmeal. Cereal Foods World. 61: 204-210.
  • Meints, B., A. Cuesta-Marcos, A. Ross, S. Fisk, T. Kongraksawech, J.M. Marshall, K. Murphy, and P.M. Hayes. 2015. Developing winter food barley for the Pacific Northwest of the U.S. Crop Sci. 55: 1563-1573.
  • Meints B, A. Cuesta-Marcos, S. Fisk, A. Ross, P.M. Hayes. 2015. Food barley quality and germplasm utilization. In: Exploration and Utilization of Barley Genetic Germplasm. G.P. Zhang (ed.). Jones Wiley press and Zhejiang University press.

Posters and Presentations