In Japan, summer has a familiar sound: ice moving inside a glass of cold mugicha.
Mugicha is roasted barley tea. Its amber color resembles black tea, but it contains no tea leaves and no caffeine. The flavor is toasted, slightly nutty and clean enough to drink throughout the day.
It is not reserved for a tea ceremony or a special occasion. Mugicha belongs to everyday summer life.
A pitcher waits in the refrigerator. It is poured after school, after working in the garden or whenever someone returns from the heat. Families prepare enough for everyone, often using one large tea bag to brew a full pitcher.
A Taste Connected to Summer
Barley drinks have been enjoyed in Japan for centuries. During the Edo period, stalls serving roasted barley drinks appeared on summer evenings.
The connection with summer has remained.
Cold mugicha is now sold in Japanese supermarkets, convenience stores and vending machines, but the homemade version is particularly familiar. Preparing a pitcher takes only a few minutes, and it waits in the refrigerator in the same ordinary way as cold water.
Its roasted aroma is part of what makes it distinctive. Mugicha tastes fuller than water without becoming sweet or heavy. It needs no milk, sugar or garnish.
Make It at Home
Mugicha can be brewed with hot or cold water.
For the cold-brewed version, place a large mugicha tea bag in a pitcher of water and refrigerate it until the color deepens. Remove the bag according to the package directions and serve the tea over ice.
Hot brewing produces a stronger roasted aroma. Brew the tea first, allow it to cool, then keep the pitcher in the refrigerator.
Serve it in a simple glass. Add ice. Nothing else is necessary.
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Bring a Japanese Summer Home
The product used for this guide is ITO EN Kaori Kaoru Mugicha.
It is made in Japan from roasted barley, contains 54 large tea bags and can be prepared with hot or cold water. Each bag makes approximately one liter.