Name: Mugicha: How to make Japanese barley tea | Recipe
Prep time: 5 min
Cook time: 115 min
Total time: 120 min
Cuisine: Japanese
Ingredients: 1 mugicha tea bag (approx. 50 g roasted barley tea); 2 l water; ice cubes

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Are you ready to embark on a refreshing journey through Japan? Mugicha, also known as Japanese barley tea, is a traditional drink that is enjoyed in both the hot summer and the cold winter. This unique tea, characterised by its bitter aroma reminiscent of coffee yet completely caffeine-free, is made from carefully roasted barley.

Barley tea is not just a thirst-quencher, but a drink that captivates with its invigorating and soothing properties. Popular with young and old alike, this tea promises a soothing break and a touch of the Japanese art of living in your everyday life.

Follow this simple recipe to make your own mugicha at home. Whether hot and comforting in the cooler months or chilled and refreshing with ice cubes in summer – this tea offers the perfect taste experience for every mood and season. Immerse yourself in the world of Japanese barley tea and let yourself be enchanted by its versatility and rich aroma.

What is Mugicha?

Mugicha, Japanese barley tea, is more than just a drink; it is a piece of Japanese culture and tradition that has been cherished for centuries. This tea, known for its unique, slightly bitter taste, is made from carefully roasted barley. Barley tea is a popular summer drink in Japan, enjoyed by both adults and children for its refreshing taste and soothing properties.

The origins of mugicha stretch far back into Japanese history. As early as the Edo period (1603–1868), this tea was an integral part of daily life. Originally, mugicha was drunk by Japan’s farmers, who valued it for its invigorating properties during long, hot days working in the fields. Over time, the tea found its way into the cities and became a popular drink for all social classes.

Unlike many other types of tea, Mugicha contains no caffeine, making it an ideal drink for late evenings and for children. Its popularity in Japan is such that it often serves as a natural, caffeine-free soft drink. Furthermore, Mugicha is traditionally served cold, making it a perfect choice for sweltering summer days.

In addition to its refreshing taste, Mugicha is also valued for its health benefits. It is rich in antioxidants, minerals and vitamins, which can help to strengthen the immune system. It is also said to have a positive effect on digestion and a cooling effect on the body.

Mugicha is not just a drink – it is a symbol of hospitality and is often offered to guests as a sign of welcome. Whether at family gatherings, in restaurants or simply at home – mugicha is an integral part of everyday Japanese life and a testament to the country’s deep connection to its traditions.

In Japan, the preparation is incredibly simple yet full of meaning. The roasted barley is steeped in water and cooled to bring out its characteristic aroma. This process reflects the Japanese appreciation for simplicity and naturalness. Mugicha therefore represents not just a drink, but also a way of life that prioritises harmony and well-being.

Make your own mugicha:

For this refreshing tea, we need:

Japanese barley tea
Water
Ice cubes

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Prepare your refreshing Japanese mugicha barley tea by first gathering the ingredients and, at the same time, bringing water to the boil in a kettle. Then place a mugicha tea bag or 50 g of roasted loose barley tea into a heat-resistant container, such as a teapot, with a capacity of at least 2 litres.

Pour about 100 ml or slightly more of the boiling water over the tea so that it is completely covered, and leave it to steep for 2 minutes whilst gently ‘stirring’ it to release the full aroma of the barley. Then add cold water until there is a total of 2 litres of tea in the pot, and leave the tea to steep in the fridge for 2 hours to chill it thoroughly.

Remove the tea bag – your mugicha is now ready to serve. For an extra refreshing touch, serve the tea over ice cubes in glass cups. Mugicha keeps for up to 3 days in the fridge, so you always have it to hand!

This goes well with Mugicha:

Mugicha, the refreshing Japanese barley tea, is not only an invigorating drink for hot summer days, but also a wonderful addition to a comprehensive Japanese menu. Serve Mugicha chilled as a thirst-quencher after a hearty meal or use it as a base for innovative cocktails and mocktails that will delight your guests. The tart note and characteristic aroma of Mugicha lend every drink a special depth.

Mugicha goes perfectly with light dishes and summery Japanese cuisine. Whether as an accompaniment to a fine sushi dinner or as a refreshing finale to a barbecue evening – mugicha rounds off the dining experience and adds a pleasant, refreshing touch. Be inspired by the versatility of mugicha and discover new ways to showcase traditional Japanese flavours in your menu.

Our Mugicha offers an authentic Japanese tea experience that is easy to prepare and incredibly refreshing. Whether you enjoy it hot to warm yourself on cool evenings or chilled as a summer refreshment – Mugicha is a treat that invigorates the senses and soothes the soul. Discover the charm of Mugicha and make it a staple of your culinary journey through Japan.

If you have any questions or would like to share your own experiences, please feel free to leave a comment below the recipe. I hope you enjoy making and savouring it!

Mugicha

serves 2 | 5 minutes

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Are you longing for a refreshing drink that also transports you to the far-flung expanses of Japan? Then let yourself be enchanted by traditional mugicha – Japanese barley tea. Its incomparable aroma, reminiscent of coffee, which is completely caffeine-free, comes from carefully roasted barley. Mugicha is not just a drink of contrasts, it is a bridge between the seasons: enjoyed hot, it warms you up in the cold winter months; chilled, it refreshes on hot summer days.

Ingredients (2 litres)

1 tea bag Mugicha (approx. 50 g roasted barley tea) (im Shop ansehen)
2 l water
ice cubes

Preparation (5 minutes + 2 hours to infuse)

Step 1

Prepare the ingredients for the Japanese Mugicha barley tea. At the same time, boil some water in a kettle.

passaggio 2 Step

Place one Mugicha tea bag (or 50 g of roasted loose barley tea) into a heat-resistant container with a capacity of 2 litres (for example, a teapot). Add about 100 ml or slightly more of boiling water to the pot so that the tea is completely covered. Leave the tea to steep for 2 minutes, and give it a gentle stir. Tip: Pouring boiling water over the dry tea helps to bring out the barley’s aroma!

Step 3

Then add enough fresh cold water to the warm barley tea so that there is a total of 2 litres of tea in the pot. Leave the tea to steep in the fridge for 2 hours.

Step 4

Discard the tea bag – the tea is now ready to be served. My tip: Serve mugicha over ice cubes in individual glass cups. You can keep Mugicha in the fridge for up to 3 days!

This recipe goes really well with lots of sweet treats! Here you’ll find my favourite recipe ideas from Japan: