H-JP-039

Barley Tea (Mugicha)

麦茶

Roasted grain tisane, from Honshu, Japan.

Herbal tisanes

Barley Tea (Mugicha) is strongest on toasty, smoothness and aroma intensity. Typical tasting words: roasted barley, toast crust, toasted grain, cereal. Enjoyed in Japan since the Heian period, evolving into an omnipresent household thirst-quencher in the twentieth century. A quintessential Japanese summer drink, typically brewed in bulk and chilled in home refrigerators for constant hydration.

Also known as Mugicha, Boricha and Roasted barley tea.

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The profile

Taste, 0 to 5

sweetness2bitterness2astringency1umami1brightness0body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty4toasty5malty3honey0spicy0woody0earthy1smoky1creamy0citrus0stone fruit0tropical0cocoa0caramel1

Facts

Origin: Honshu, Japan
Plant: Hordeum vulgare grains
Harvest: Early summer
Elevation: low
Oxidation: to %
Roast: medium-dark
Leaf: dried fruit or root
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then cleaning, then two-stage roasting, then cooling.

Caffeine

Barley Tea (Mugicha) is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3.8 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	3.8 g	Fridge	2 to 6 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
night
hot_weather
midday
after_meal
social

Pairs with fried_food, sushi and dim_sum. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

cereal