Miles from Home

Japan is a country known for its rich cultural traditions. I’m sure you’re familiar with a lot of these things like kimonos, samurai, ninja, and matcha! One beverage that has captured the hearts of many is Mugicha (麦茶), or roasted barley tea. This caffeine-free, aromatic tea is a staple in Japanese households, particularly during the hot summer. Its popularity spans generations, offering both health benefits and a sense of nostalgia. The flavor is synonymous with summer, and as the temperature climbs, I find myself craving its refreshing taste. My sister and I have been making batches of Mugicha for about three weeks now, as it has been unusually warm for Buffalo.

Historical Background

Origins of Barley in Japan

The history of Mugicha dates back to ancient Japan. Barley came to Japan sometime in the late Jōmon period (1500–1000 BCE) by way of the Korean peninsula. Since then, barley has been cultivated for centuries. Initially, barley was primarily used as a food source, eaten like a porridge oatmeal concoction or boiled and then cooked mixed in with rice.

Development During the Heian Period

However, sometime during the Heian Period (794-1185 CE), they started to drink barley, or at least wrote down that they drank a variation of Mugicha. They would dry the barley, then roast it, then grind it up into a powder and mix it in hot water. This is what experts believe to be the beginning of the Mugicha tradition.

Popularity in the Edo Period

It is said that Mugicha, as we know it today, was probably made popular during the Edo period (1603-1868 CE). Back in the Edo Period, Mugicha was called Mugiyu which literally means hot barley water. At this time, they had places called Mugiyu-ya, which is essentially something akin to a modern-day café that sells Mugiyu instead of coffee. It is even depicted in traditional Japanese art. Over time, Mugiyu evolved to be called Mugicha and went on to become a beloved cultural staple in the modern age.

Cultural Significance

Mugicha still holds a special place in Japanese culture. During the sweltering summer months, it is a common sight to see pitchers of chilled Mugicha in refrigerators across Japan. The drink is often associated with summer holidays, family gatherings, and childhood memories. Many Japanese people recall being served cold Mugicha by their grandparents, making it a nostalgic part of their upbringing.

Mugicha remains a popular beverage, available in various forms including ready-to-drink bottles, tea bags, and instant powder mixes. It is not only consumed at home but also found in restaurants, vending machines, and convenience stores.

Health Benefits

One of the reasons Mugicha is so cherished is its numerous health benefits. Being caffeine-free, it is suitable for all age groups, including children and the elderly. Mugicha is known for its antioxidant properties, which help fight free radicals and promote overall health. Additionally, it is believed to aid in digestion, reduce stress, and improve circulation.

The hydrating qualities of Mugicha make it an excellent choice for staying cool and refreshed during the hot summer months. However, if you are suffering from heatstroke, it’s best to drink a sports drink like Gatorade or Aquarius—a sports drink in Japan—since there isn’t enough sodium or glucose in Mugicha.

Brewing the Perfect Cup

Mugicha is unique in its preparation and flavor profile. It is made by roasting barley grains until they achieve a rich, nutty aroma. These roasted grains are then boiled or steeped in water, resulting in a refreshing, slightly toasty beverage that can be enjoyed hot or cold.

Nowadays, Mugicha is commonly sold in tea bags, making it convenient to brew at home. I prefer making a Mugicha cold brew with the tea bags right in the fridge, as it’s significantly easier than using a kettle and then cooling the tea to store in the fridge. This is my favorite one if you’re interested in trying it this summer!

Brewing Instructions

Generally, when brewing Mugicha at home, you’ll be using a sachet that is premade. The general rule of thumb is 1 sachet for 1 quart/liter of water. I like to make mine with 2 sachets for 1 quart/liter of water and dilute it with filtered water when pouring into the cup. Remove the sachet from the tea after 2 hours or so. I do just leave mine in there since I like the roast-y toasty flavor and we go through it pretty fast.

If you’re brewing the tea with the hot water method, just boil the water and add the sachet. Make sure to stir and remove the sachet after 10 minutes as a long brewing time may result in bitterness and a slight burnt smell.

Ways to Enjoy Mugicha

Aside from drinking it hot or iced, which is traditionally done so straight, there are some alternative ways people enjoy Mugicha.

Mugicha Latte

Adding a splash of milk to an iced Mugicha adds a milky flavor that is akin to an iced latte since the barley tea is roasted. It is worth the try, especially with the concentrated mugicha.

Mugicha Coffee

Add a pinch of instant coffee to your Mugicha to add a deeper roast-y flavor. Be in mind that this will make the beverage slightly caffeinated unless you opt for decaf.

Conclusion

Mugicha is more than just a beverage in Japan; it is a symbol of comfort, tradition, and health. Its deep-rooted presence in Japanese culture and its refreshing qualities make it a beloved drink for many. Whether enjoyed hot or cold, Mugicha continues to be a testament to Japan’s appreciation for simple yet profound pleasures.

Try Mugicha Today!

Ready to experience the refreshing taste of Mugicha for yourself? Why not brew a batch this summer and see why it’s a staple in Japanese households? You can find Mugicha tea bags online or at your local Asian grocery store. Give it a try, and let the nutty, toasty flavor transport you to the sweltering summers of Japan. Share your Mugicha moments with us in the comments below. We’d love to hear about your experience!