Japanese · Drinks · SAMPLE RECIPE

Mugicha · chilled roasted-barley tea

An amber Japanese barley infusion with a quietly toasted flavor. Served cold over ice, it is simple, unsweetened, and refreshing.

From The Saucey Life kitchen • Serves 4

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Clear amber roasted-barley tea with uneven ice cubes in a simple glass, without garnish — AI-generated serving inspiration for a sample recipe.

PREP5 min

COOK5 min

CHILL2 hr

REST10 min

TOTAL2 hr 20 min

SERVES4

A NOTE FROM THE KITCHEN

Start with commercially roasted barley tea.

Use a mugicha tea bag labeled for hot brewing about one liter, or follow your package’s equivalent dose. Tea-bag sizes differ, so do not assume a tiny single-cup bag is enough. Pure barley tea is naturally caffeine-free, but barley contains gluten.

Ready to get started? The ingredients and steps are right below.

LET’S MAKE SOMETHING GOOD

Mugicha · chilled roasted-barley tea

Sample recipe awaiting kitchen testing. Timings are estimates.

The good part

Check off each step as you cook.

Heat the water.Bring the measured water to a boil in a saucepan or kettle. Put the mugicha tea bag in a heatproof jug large enough for the hot liquid.
Brew to the package directions.Pour the hot water over the bag and steep for about 10 minutes, or the time stated on its package. If the product calls for a brief simmer instead, follow that instruction. Remove the bag without squeezing hard.
Cool promptly.Stand the heatproof jug in an ice-water bath and stir occasionally until cooled. Cover and refrigerate for about 2 hours, until thoroughly cold.
Pour over ice.Fill glasses with ice and add the chilled tea. Serve without sweetener or garnish. Keep the remaining tea refrigerated and enjoy within 2 days.

0 of 4 steps complete

BEHIND THE DISH · Japanese everyday drinks

Mugicha · chilled roasted-barley teaBeyond the plate.

Roasted barley makes an amber infusion with a dry, toasted flavor and no need for a sweet finish.

ORIGINS & EVOLUTION

Barley rather than tea leaves.

Mugicha is brewed from roasted barley. It is commonly called barley tea, although it does not come from the leaves used for green or black tea. Related barley infusions are also enjoyed elsewhere in East Asia.

CULTURAL CONTEXT

A familiar chilled drink.

Cold mugicha has a strong association with summer in Japan, though it can also be served warm. Large prepared jugs and convenient tea bags make it an everyday drink at home.

AT THE TABLE

A clear package-guided method.

Our version uses commercially roasted barley in a tea bag intended for a liter of hot-brewed tea. Following the product’s steeping instructions matters because bags differ. The finished infusion is cooled promptly and served over ice without garnish.

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