Herbal tea · Traditional - Americas/Asia
Barley Tea (Mugicha)
Roasted barley tea popular in Japan and Korea, with toasty, nutty flavor perfect hot or cold.
How to brew
| Leaf | Water | Temperature | Time | Infusions | |
|---|---|---|---|---|---|
| Western | 6 g | 250 ml | 100°C / 212°F | 8 min | 3 |
About this tea
Barley tea (mugicha in Japan, boricha in Korea) defines summer refreshment across East Asia. This roasted grain tea isn't technically tea but holds tea-like cultural significance. Japanese families keep cold mugicha in refrigerators all summer, while Korean restaurants serve hot boricha year-round. The toasted barley creates coffee-like flavor without caffeine, making it suitable from breakfast to bedtime. Ancient Chinese medicine used it for cooling body heat.
Barley grains are roasted until deep brown, developing complex flavors through Maillard reactions. The roasting level varies - lighter for subtle nuttiness, darker for coffee-like intensity. Quality barley tea shows evenly roasted grains without burnt pieces. Pre-ground loses flavor quickly; whole grains stay fresh longer. Some versions include roasted corn for sweetness.
The flavor profile is toasty and comforting: nutty like roasted grains with coffee-like depth but no bitterness. There's natural sweetness from grain starches and clean, refreshing quality. Cold-brewed versions taste lighter and sweeter. Some detect popcorn or bread-like notes. The amber to brown liquor resembles weak coffee with grain aroma.
Brewing recommendations: Use 2 tablespoons (6g) roasted barley per 250ml cup. For hot tea, simmer 8 minutes or steep in boiling water (100°C/212°F) 8 minutes. For cold brew, steep in cold water overnight. Strain well - loose grains can be unpleasant. Never needs sweetening. In Japan, often brewed by the pitcher for refrigeration.
Excellent summer coolant despite being served hot - promotes sweating for natural cooling. May help with digestion and blood fluidity. The fiber content provides mild detox effects. Completely caffeine-free and suitable for all ages including infants (in weak dilution). In Japan, given to babies as first beverage. Pairs perfectly with Asian cuisine, particularly grilled foods. The neutral flavor cleanses palate between dishes. Economical and sustainable - barley is abundant and affordable.
Caffeine, in context
Per 250 ml cup, brewed as directed.
Flavor profile
- toasty
- nutty
- grain-like
- smooth
Health benefits
- cooling
- digestion
- blood circulation
- detox
Pairs wonderfully with
- Japanese meals
- Korean BBQ
- summer foods
- salty snacks
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Frequently asked questions
Can you re-steep Barley Tea (Mugicha)?
Yes — Barley Tea (Mugicha) gives 3 good infusions. Start at 480 seconds and add a little time to each round.
How much caffeine is in Barley Tea (Mugicha)?
0 mg per 250 ml cup — Caffeine-free.
What water temperature does Barley Tea (Mugicha) need?
100°C / 212°F. Hotter water pulls out bitterness; cooler water under-extracts the leaf.
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