On a hot, humid summer day in Japan, you can find just about everyone drinking cold brew Mugicha tea. An extremely refreshing, cooling beverage, mugicha will immediately quench your thirst, in a way iced water can’t compare to.
While it’s said that Mugicha has been drunk by the Japanese people for over a thousand years, it only became popularized in the 60s when refrigerators became more commonplace to store the cold drink in.1
Mugicha is made from roasted barley (called mugicha – mugi for barley and cha for tea), and has a toasty taste, with slightly bitter undertones. A bit of an acquired taste, it’s more savoury than sweet, from the unhulled barley that's roasted until caramel-hued.2 If you like oolong tea, chances are you will really like barley tea. Its taste is very similar, just with the toasted nutty flavour added. Oolong can taste strong and bitter, while mugicha is much milder.
And because Mugicha is caffeine-free, it can be enjoyed by all, at any time. At night, you can use it as a sleeping aid as it contains melatonin, which helps relaxation and tryptophan, which aids in sleeping. And in the day, enjoy guilt-free whenever you need a quick burst of hydration as each serving has only 2 calories.3
Drinking Mugicha regularly:
Making Mugicha is extremely easy. To make it cold, it’s as simple as throwing the tea into a pitcher of water and letting it brew chilled.
All you need is:
* These measurements make a large pitcher, use half water and tea for a smaller serving.
And, all you have to do is:
* Once finished, remember to seal your tea container tightly, to keep it fresh and prevent barley grains from turning rancid. You can even transfer to a freezer safe airtight container and store in the freezer for the best results.5