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Loading...Mugicha is a beloved Japanese barley tea with a nutty, toasty flavor that is naturally caffeine-free and deeply refreshing. Traditionally sipped cold during the humid summer months, it offers a clean, slightly grainy taste that pairs perfectly with savory meals. This simple stovetop method extracts the rich roasted aroma quickly, and chilling brings out its smooth character.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 10 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 2 gSugar
- 0 gProtein
- 5 mgSodium
- 30 mgPotassium
- 8 mgCalcium
- 0 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the tea
- 4 cups filtered water
- 4 tablespoons roasted barley grains (mugicha) or 4 mugicha tea bags
- 1 tablespoon honey or sugar (optional)
- Pinch of salt (optional, rounds the flavor)
Directions
- Bring the 4 cups of filtered water to a rolling boil in a medium saucepan over high heat.
- Remove the pan from the heat and add the roasted barley grains (or tea bags), stirring once to submerge them fully.
- Cover the pan with a tight-fitting lid and let the barley steep in the hot water for 10 minutes, allowing the deep roasted flavors to infuse.
- Strain the tea through a fine-mesh sieve into a heatproof pitcher, or remove and discard the tea bags; the liquid should be a clear amber-brown color.
- If desired, stir in the honey or sugar while the tea is still warm so it dissolves completely, then add a tiny pinch of salt to soften any bitterness.
- Fill four tall glasses with ice cubes and pour the warm tea over the ice, or transfer the pitcher to the refrigerator and chill for at least 1 hour before serving cold.
- Garnish each glass with a thin slice of lemon if you like a bright citrus accent, and serve immediately while the ice is still crisp.
Cook’s Notes
- For a smoother, less bitter cup, do not let the steeped tea sit on the grains longer than 15 minutes, as over-steeping can extract tannins.
- Try a cold-brew version by combining the barley and cold water in a jar, then refrigerating 8-12 hours for an even mellower, less astringent flavor.
- Roasted barley grains can be reused once or twice for a lighter second batch, but the flavor will be noticeably milder.
- For an authentic touch, serve in a tall glass with plenty of ice and a small dish of umeboshi (pickled plum) on the side, as Japanese families traditionally enjoy.
- Store leftover mugicha in a sealed pitcher in the refrigerator and consume within 2 days for the freshest taste.
