What is Mugicha? Get To Know Japanese Barley Tea

Known for its diverse and unique tea culture, whether it’s the standard sencha green tea, the rich and luxurious matcha from Kyoto, or the more subtle hojicha (roasted green tea) being modernized into tea lattes today, the Japanese appreciation of tea goes back centuries. 

Being such an omnipresent and intrinsic part of Japanese culture, from imperial ceremonies to the home, each Japanese tea has its own distinct flavor, preparation, customs and cultural significance.

Outside of Japan, many herbal teas don’t get as much attention as they should and one of the most refreshing is the humble mugicha, or Japanese barley tea. It’s a traditional drink that goes back to the Jomon period which ended in 300 BCE, making it most likely older than green tea itself! 

It’s a symbol of simplicity and frugality with great health benefits and even has its own Mugicha Day, which is celebrated across Japan when the farmers reap barley, kicking off the rainy season.

Mugicha (also called mugiyu), is an herbal tea made of unhulled, roasted barley kernels. While popular across East Asia, it is especially popular in Japan during the summer. It is carefully roasted by skilled artisans in traditional sand ovens to bring out just the right balance of the toasty, slightly sweet and bitter flavors. 

It’s a beloved household tea and is often offered in place of water in locally owned family restaurants. If you have the chance to ask a Japanese adult about their childhood summer memories, this unassuming tea will often come up. 

It’s definitely something you’ll find in mom’s kitchen during the summer, and you’ll often see children carrying it with them to school in large bottles. Tracing its roots back to ancient Japan, mugicha’s enduring popularity offers a peek into its unique position today.

Since barley was one of the original staple foods of the first settlers in Japan, it didn’t take long for mugicha to be born. However, during the Heian Court period, only the imperial family and those close to them were allowed to enjoy mugicha. 

As warlords increased in power and Japan fell into the Warring States Period, the samurai worked more closely with the imperial family, trying to gain supremacy, and began to enjoy mugicha as well. It was even featured in some of the highest level samurai’s tea ceremonies. 

Finally, after the country was unified during the peaceful and closed-off Edo period, peasants were granted more mobility, and fashionable young women began selling mugicha in street stalls along the roads, offering travelers a drink to refresh themselves. During the following Meiji Period where Japan was abruptly forced to open its borders, locals remained steadfast in their adoration of traditional barley tea, offering it to children and elderly as a source of purified water throughout the country’s modernization. 

During WW2, with everything being rationed, mugicha was a nice alternative to coffee, and after the war, the addition of the refrigerator in homes made chilled mugicha the household staple it is today.

For you to enjoy a classic cup of mugicha yourself, you’re going to need: 

• Mugicha (packet or loose)
• Hot water 
• Kyusu (Japanese teapot) or kettle
• Yunomi (Japanese tea cups)
• A pitcher for chilling (if preferred cold)

Most families use a packet form of barley tea, but you’re welcome to use the loose barley kernels as well. Since the barley grains are physically a bit stronger than Japanese green tea, you’ll need hot water at around 203°F. Pour one quart of hot water over your mugicha tea bags or loose kernels and wait. 

Generally, Japanese barley tea should be steeped from 3-5 minutes, and at most up to 10 minutes if you prefer a stronger flavor. The tea packet can be steeped twice, so you are welcome to set it aside, or leave it in the steeped tea. If you’re drinking it hot, you’re good to go.

If you’d prefer your mugicha chilled, let it cool for about 30 minutes, pour the tea into a pitcher and store it in the fridge for up to two days. Since it does not have the antibacterial properties of green tea, do not store any longer than two days. Finally, serve in a yunomi as is or over ice.

If you want to try a cold brew, pour one liter of cold water over the tea packet into your pitcher, and steep for 2 hours. This method takes longer, but is said to bring out more subtle flavors, and definitely works if you’re in a bit of a rush.

Yes, you can sweeten mugicha with sugar, honey or other sweeteners to suit your taste preferences. However, it is uncommon to find ready-to-go sweetened teas as the culture values the natural varieties of tea flavors as well as their health benefits. While up to personal preference, sweeteners can dull the aromas of the tea as well as negate some of their health benefits.

To take on a challenge and appreciate mugicha further, you can try roasting some on your own. 

1. Spread raw barley grains out on a foil or parchment paper-covered baking sheet.
2. Roast at 450°F, tossing the grains every 5 minutes to get an even roast.
3. Roast the grains for about 20 minutes total. 

According to the artisanal roasters in Japan, the grains are best right before they burn, so the 20 minutes is not exact. Keep an eye on your barley!

Being an herbal tea, barley tea contains no actual tea leaves, meaning it has zero caffeine. It is also packed with vitamins, making it just right for keeping hydrated in the summer heat, and is great for those with caffeine sensitivities — such as children, the elderly or those who prefer not to drink any caffeine before bed.

Mugicha offers many digestive benefits as it acts as a natural antacid. This means it’s great for soothing your stomach especially before, during and after a meal, and for those with GERD or other stomach sensitivities. 

It also contains potassium which depletes quickly during the humid rainy season and hot summers of Japan. In addition, it contains Alka Pyrazines which help blood flow — these are also found in natto — as well as biotin and antioxidants that help keep skin and teeth healthy, while reducing inflammation. 

Because it is naturally caffeine-free, it is a great addition to any kind of healthy routine and is a handy alternative for caffeinated or sugary drinks.

Cold mugicha can be found anywhere in Japan, from restaurants and family homes to grocery and convenience stores. You’ll also likely find it in almost any vending machine, even in the most rural parts of Japan. 

If you’re looking to see how barley is harvested, visit Fukui Prefecture on the Coast of the Japan sea. Or, if you’re lucky, make friends with a local Japanese person and they may invite you over for a home cooked meal and, of course, some barley tea.

Mugicha is not gluten-free, so it should be avoided for those with allergies to cereal grains, celiac disease or gluten sensitivities. Traditional Japanese foods often include gluten, so knowing what to avoid — whether it's in drinks, sauces, soup bases or noodles — will make your food experience in Japan all that much better. 

If you’re not sure how to read labels or ask for gluten-free options, check out our list of gluten-free restaurants in Tokyo. And if you’re looking to enjoy a traditional Japanese tea while avoiding gluten, the toasty, slightly caffeinated hojicha is an excellent alternative.

Now that you know more about mugicha, check out some more ways to cool down with our list of best summer foods in Japan. Or venture into a local kushikatsu place where you’ll likely be served chilled mugicha or a refreshing nama beer.

Mugicha has a unique nutty flavor and is caffeine-free, making it a great alternative for those looking to reduce their caffeine intake.

To prepare mugicha, simply steep the roasted barley in hot water for a few minutes, then strain and enjoy either hot or cold.

Mugicha is rich in antioxidants and has been linked to various health benefits, including improved digestion and weight management.

Mugicha can be stored in an airtight container in a cool, dry place for up to six months, ensuring it stays fresh for longer.