In Japan, one of the most popular and refreshing drinks—especially during the hot summer months—is mugicha, or barley tea. Caffeine-free and rich in flavor, this traditional beverage has been enjoyed for centuries not only in Japan but also in other parts of East Asia, including Korea (boricha) and China (dàmàichá).
What is Mugicha?
Mugicha is an infusion made from roasted barley grains. Unlike typical teas made from the Camellia sinensis plant (like green or black tea), mugicha is a herbal tea with no caffeine or tannins, making it suitable for all ages and ideal for hydration.
The tea is typically brewed using either loose roasted barley kernels or convenient tea bags. It can be served hot or cold, but in Japan, it is most commonly consumed chilled, particularly in summer.
Flavor Profile
Mugicha has a unique and distinctive taste. Its flavor is:
- Toasty – from the roasted barley
- Nutty – with slight hints of grain or even cocoa
- Earthy and slightly bitter – though not overpowering
- Refreshing – especially when served cold
The aroma is warm and reminiscent of roasted bread or coffee, though the taste is much lighter. While mugicha is unsweetened, its roasted depth gives it a satisfying richness.
Health Benefits
In addition to being caffeine-free, mugicha is appreciated for several potential health benefits:
- Hydration: A common substitute for water during the summer, especially for children and the elderly.
- Antioxidants: Roasted barley contains compounds with antioxidant properties.
- Digestive support: Believed to aid digestion and help cool the body during hot weather.
- Blood circulation: Some studies suggest it may support healthy blood flow due to certain phytochemicals.
It's worth noting that while mugicha is a staple in everyday life, these health benefits are traditional claims and should be viewed as part of an overall balanced diet.
Cultural Significance in Japan
Mugicha holds a familiar place in Japanese households. During summer, it is common to see large pitchers of cold mugicha in home refrigerators. It is served in restaurants, schools, and even hospitals. The drink is often given to children as a safe alternative to caffeinated beverages and is offered to guests as a sign of hospitality.
The practice of brewing and drinking mugicha is more than a habit—it is part of the seasonal rhythm in Japan. Its presence marks the arrival of warmer weather, and its cooling effect is deeply appreciated during the humid Japanese summer.
How to Make Mugicha
Cold Brew Method:
- Place 1 tea bag (or 10–15g of roasted barley) into 1 liter of cold water.
- Let it steep in the refrigerator for 2–3 hours.
- Remove the tea bag and serve chilled.
Hot Brew Method:
- Boil 1 liter of water.
- Add 1 tea bag or loose barley and simmer for 5–10 minutes.
- Let it cool or serve warm.
Both methods are easy and can be adjusted to taste, depending on how strong or mild you prefer the flavor.
Availability
Mugicha is widely available in Japanese supermarkets, convenience stores, and vending machines. It is sold both in bottled form and as dry tea (bags or loose barley). Internationally, it can often be found in Asian grocery stores or ordered online.
Conclusion
Mugicha is more than just a drink—it's a symbol of seasonal life in Japan, known for its simplicity, refreshment, and wide appeal. Whether enjoyed on a hot summer day or sipped as a gentle caffeine-free alternative, mugicha continues to be a staple of Japanese culture and daily life.
