How to Make Mugicha (Barley Tea) (Traditional & Healthy Version)

Name: How to Make Mugicha (Barley Tea) (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 tablespoons Roasted barley grains (Japanese: mugi, available in tea bags or loose); 1 liter Filtered water (Soft water preferred for Japanese taste); 1 cup Ice cubes (Hand-cut or clear ice for presentation); 2 slices Lemon slices (Yuzu preferred for a Japanese touch); 2 leaves Shiso leaves (For garnish and subtle aroma); 1 teaspoon Honey (Optional, use Japanese kuromitsu (black sugar syrup) for depth); Pinch Sea salt (Enhances umami, optional); Small bowl Fresh seasonal fruit (For serving, e.g., ume, peach, or watermelon)

Mugicha (麦茶), known as barley tea in English, is a staple summertime beverage in Japan. The tradition of brewing roasted barley grains for a refreshing, caffeine-free drink dates back centuries, and Mugicha remains beloved for its subtle nutty aroma and naturally sweet, earthy flavor. In Japanese culture, Mugicha is often served chilled during hot summers, especially to children and elders, as it hydrates without stimulating the body. Its mild taste and umami undertones make it a perfect companion to any meal, and its versatility has led to its adoption across Japan, from Hokkaido to Okinawa. Preparing Mugicha at home is simple and requires only a few ingredients, making it an accessible and health-conscious choice for anyone seeking authentic Japanese beverages. Whether enjoyed at home, during hanabi (fireworks) festivals, or as a daily refreshment, Mugicha offers a taste of Japanese tradition and a cooling respite from the heat.

35 分（合計）2 人分簡単1 kcal / 100g

材料

手順

Step 1 · Measure roasted barley (mugi) and place in a pot or kettle

Measure roasted barley (mugi) and place in a pot or kettle.

Step 2 · Add filtered water and bring to a gentle boil over medium heat

Add filtered water and bring to a gentle boil over medium heat.

15 min

Step 3 · Simmer barley for 15 minutes

Simmer barley for 15 minutes, allowing grains to release nutty flavor and umami.

5 min

Step 4 · Turn off heat and let Mugicha steep for 5 minutes

Turn off heat and let Mugicha steep for 5 minutes.

Step 5 · Strain barley grains and pour tea into a pitcher

Strain barley grains and pour tea into a pitcher. Let cool to room temperature.

1h 0m

Step 6 · Refrigerate Mugicha for at least 1 hour to chill

Refrigerate Mugicha for at least 1 hour to chill. Serve over ice cubes.

Step 7 · Garnish with a slice of lemon or yuzu

Garnish with a slice of lemon or yuzu, shiso leaf, and a pinch of sea salt if desired. Add honey or kuromitsu for sweetness.

Step 8 · Pair with fresh seasonal fruit for an authentic Japanese snack

Pair with fresh seasonal fruit for an authentic Japanese snack.

このレシピが健康的な理由

This traditional Japanese Mugicha recipe is a healthy choice because it promotes hydration without added sugars or caffeine. The fiber and minerals from barley support heart health, digestion, and electrolyte balance, while the use of seasonal garnishes like yuzu or shiso add micronutrients. Serving Mugicha chilled prevents overheating and keeps calorie intake low, making it perfect for weight management and diabetic-friendly diets.

伝統について

Mugicha is deeply connected to Japanese summer culture, enjoyed nationwide as a cooling beverage. It is commonly served in homes, schools, and restaurants, and is especially popular during the Obon festival and hanabi (fireworks) events. Traditionally brewed in large batches and chilled, Mugicha is a symbol of hospitality and care for family and guests. It is enjoyed both hot and cold, but cold Mugicha is most iconic in the warmer months.

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