Mugicha: The Perfect Summer Drink

If you chat with a friend from Japan, their fondest memories of summer holidays likely include drinking their mother’s home-brewed mugicha (麦茶) between play sessions at the local park. During the sweltering Japanese summer months, schoolchildren sipping this chilled barley tea from stylish PET bottles are a common sight. Being both delicious and refreshing, there’s no better drink to enjoy during the season of heat.

What is Mugicha?

Mugicha (or sometimes Mugiyu) is a herbal tea, or tisane, made from barley that traces its origins back to China. It first arrived in Japan during the eighth century. The Japanese ultimately made mugicha their own during the Edo period. With many street stalls specializing in this barley tea opening during this time. But it truly became a household staple when the refrigeration industry boomed in the 1950s.

Brewing Mugicha: Simplicity at Its Best

This homey beverage is popular because it is easy to make and even easier to enjoy. If you feel up to brewing your barley tea, here’s a simple how-to: 

1. Simmer loose, unhulled barley grains, roasted to a dark brown tint, in hot water. 
2. Strain the tea, cool it, and store it in a refrigerator for up to a week. 
3. Serve the tea hot or chilled with ice.

Caffeine-free version of mugicha is often a part of elaborate tea ceremonies (chado, sado, or chanoyu) in the summer. It is a silky tea with a toasty flavor and notes of roasted coffee beans. If you prefer tea bags, packaged ground barley tea bags are available in gourmet stores, health food stores, and online. Sun-steeping these bags is another handy brewing option, removing the need to strain the grains and thus making it even easier to make.

How to Enjoy Mugicha the Japanese Way

You can savor this tea sweetened with lime, sugar, or honey. If you love your coffee, you may prefer having it as-is for its bittersweet taste. Occasionally, it may also be served alongside oolong tea or green tea, making for an interesting pairing. Mugicha and traditional sweets, such as wagashi, are another popular pair. During Hina-Matsuri (Japan’s doll festival), the hot version of mugicha is commonly served with colorful sweets, such as hina-arare. It’s how this beloved tea is presented that truly emphasizes its importance within the Japanese culture.

Where to Get Mugicha

Although you might not find mugicha on the menu at fine dining restaurants, it is incredibly popular at ramen shops and other casual eateries across the country. A point that is particularly true in the summertime. But that’s not all, with Japan’s extensive lines of vending machines, it’s not uncommon to buy a bottled or canned version from these machines.

For connoisseurs, the sand-roasted barley variants available in Tokyo’s quaint tea stores are a must-try. The earthy aromas of dried tea leaves are sure to invite you into the stores. Once inside, make sure to check out the delicate tins of tea stacked in wooden tanazushi shelves shielded from the sun by dainty, artisanal noren curtains. Visiting these tea stores is likely to be an experience worth your while.

Each sip of mugicha is more than a mere refreshment — it replenishes your body with nutrients. The known health benefits and traditional uses tie in perfectly with its summer charm for the Japanese people. The drink is simply packed with minerals, making this brew the perfect antidote to Japan’s hot and muggy summers. Mugicha, with a high magnesium content, is also believed to be beneficial for heart health. Plus, the high fiber content in barley is known to aid in gut health. 

But this isn’t all, because of its low calorie and carb content, the unsweetened version can also help with weight loss and diabetes control. Filled with polyphenols, antioxidants, and vitamin E, this golden-brown beverage protects the skin, and its flavor soothes and relaxes the body. No wonder it’s super popular with Gen Zs, millennials, and the old alike! However, it is best to avoid Mugicha if you suffer from gluten allergies.

Beyond Mugicha: Herbal Teas in East Asia

This delicious and healthy drink isn’t just enjoyed in Japan alone, though. Variants of mugicha can also be found in Korea (bori-chai), China (mai-cha), and Taiwan (be-ha-te).

• Korea’s Bori-chai: Enjoyed hot in winter and cold in summer, it is sometimes mixed with roasted corn tea, which sweetens the drink.
• China’s Mai-cha: This version is solely served hot, featuring a smoky profile.
• Taiwan’s Be-ha-te: Known for its sweeter taste profile than mugicha.

For the more venturesome, there are other herbal tea variants—kuromamecha (black soybean tea), sobacha (buckwheat tea), konbucha (seaweed kelp tea), and genpicha (herbal tea blend). Herbal tea gift packs are wonderful souvenirs to take home and relive memories of your culinary adventures in Japan.

Final Sip: Enjoy the Flavors of The Season

For a complete farm-to-table experience, head to the barley fields in Ishikawa Prefecture during the harvest season in June to strike up a conversation with the farmers. You are sure to get invited in for a traditional but simple meal served with an energizing glass of mugicha. And what better way to truly experience this amazing tea than to have it straight from farm to cup!

In Japan, the quintessential summer drink is a glass of refreshing mugicha. Its rejuvenating properties make it a go-to drink in every home. Beyond that, its flavor profile is so popular, delicious versions can be found across the country. So, come visit Japan this summer, take a sip of chilled mugicha, and relish the taste of Japanese health and longevity. We’re positive you will not regret it!

Featured Photo Credit: norikko

Looking for more ways to beat the heat this Summer? Check out our amazing Summer Tours for some cool fun!