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Mugicha (Barley Tea) Recipe

Roasted Barley Tea

Mugicha is a Japanese summer cold tea made from roasted barely.  It has a very fragrant taste from roasting, almost like coffee.  Because Mugicha is a no-caffeine tea, it’s been loved by everyone from the young to the old.  It is the most popular drink of all time during summer in Japan.

It is said that Mugicha has been drunk by Japanese people for over a thousand years, but it became popular cold since 1960s when refrigerators became more common. Although Mugicha used to be made from loose tea by cooking in boiling water, ever since they made tea bags that can be used for both hot and cold water, it became even more popular for its convenience.

Mugicha does taste better when made in boiling water with loose tea to get the real flavor if you can find it; however, most people outside Japan may have to depend on tea bags.  But that’s ok, you can still enjoy the taste of Japanese summer in a very convenient fashion!

Roasted Barley Tea
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5 from 1 vote

Mugicha Recipe

Japanese Roasted Barley Tea
Cook Time1 minute
Brewing Time2 hours
Total Time2 hours 1 minute
Course: Drinks
Cuisine: Japanese
Keyword: tea
Servings: 8 servings

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Ingredients

  • 8 cups water
  • 2 Mugicha tea bags

Instructions

  • Put tea bags in water in a container. Refrigerate for a couple of hours. Remove the bags.

Video


Mugicha (Roasted Barley Tea)

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