Made from deep roasted, whole-grain barley, this mugicha has a soft and sweet taste along with a powerful, smoky aroma. Brewed hot in the winter and served iced in the summer, it is a classic Japanese household staple.
Compared to the commonly available mugicha tea bags which are made from crushed barley, these intact barley grains yield a smoother, sweeter brew.
This tisane is very versatile when it comes to brewing, and our recommendations below are just a start. For a stronger brew, you can simply steep for longer, or you can try the traditional boiling method.
To boil barley, add 25g of barley to 1000ml of water in a pot or stovetop kettle (not a clay kyusu) and boil for 5 minutes before turning off the heat and letting it steep as it cools for another 5-20 minutes to your desired strength. From here you can strain out the barley and enjoy it hot, iced, or cooled in the refrigerator
Compared to the commonly available mugicha tea bags which are made from crushed barley, these intact barley grains yield a smoother, sweeter brew.
This tisane is very versatile when it comes to brewing, and our recommendations below are just a start. For a stronger brew, you can simply steep for longer, or you can try the traditional boiling method.
To boil barley, add 25g of barley to 1000ml of water in a pot or stovetop kettle (not a clay kyusu) and boil for 5 minutes before turning off the heat and letting it steep as it cools for another 5-20 minutes to your desired strength. From here you can strain out the barley and enjoy it hot, iced, or cooled in the refrigerator
Taste Profile
Production Region
Brewing Instructions
Tea/Water Ratio
Water Temperature
Brewing Time
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We're working with small tea farmers who are passionate about their craft, and working towards a goal—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry.
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