Mugicha Barley Tea - A Comprehensive Guide

In Japan, mugicha (barley tea) is the quintessential summer beverage.

Not only is its savory and refreshing flavor perfect for hot days, but it is also rich in minerals, gentle on the body, and widely enjoyed by people of all ages, from babies to the elderly, as an ideal drink for rehydration due to its caffeine-free nature.

This article explores the history of mugicha, its production process, and its health benefits.

What is Mugicha (Barley Tea)?

Migucha is made by infusing roasted barley and is known for its savory aroma and refreshing taste.

Mugicha, especially when chilled, is widely loved as a classic Japanese summer beverage.

Unlike coffee, black tea, and oolong tea, mugicha contains no caffeine or tannins, making it a safe drink for both babies and the elderly.

Because it is easy to make at home, many households keep a supply of this tea in the refrigerator, making it one of the most popular teas in Japan.

Mugicha is also rich in minerals, particularly potassium and calcium, which help regulate the body.

With its mineral content, mugicha is the perfect beverage for rehydration during the summer months.

Visual Appearance

The main ingredient used to make mugicha is a type of barley known as “six-row barley.”

This name comes from the six rows of grains on the ear.

In Japan, Fukui Prefecture is a well-known production area, and the golden barley fields during harvest season are a beautiful sight.

Six-row barley is often processed into dried flowers due to its aesthetic appeal.

The barley used as a raw material is carefully selected and then roasted at high temperatures in a roasting machine, resulting in brown barley.

The roasted barley is then commercialized as whole grain mugicha or packaged in tea bags.

For tea bags, the barley is crushed before being packed.

Mugicha, once brewed, is a clear brown color without cloudiness, resembling iced tea.

Its amber hue looks especially appealing when served over ice, making it a refreshing drink perfect for summer.

Taste

Mugicha is a tea with a savory aroma and a refreshing, smooth taste.

This unique aroma is said to have a relaxing effect on the mind and body by stimulating the parasympathetic nervous system.

The aroma of mugicha is created during the roasting process, where the starch and protein in the barley react with heat to form its distinctive fragrance.

This aroma is a key factor that enhances the flavor of mugicha.

The taste of mugicha varies slightly depending on the type of barley used and the degree of roasting, but mugicha made from six-row barley is widely known for its classic flavor.

Mugicha made with six-row barley is characterized by a robust aroma and subtle sweetness.

Since mugicha contains no caffeine, it is safe for everyone to drink at any time of the day.

It can be enjoyed with a meal or as a refreshing drink after a bath.

Mugicha is a versatile tea that can be appreciated on any occasion.

How is Mugicha Different vs Matcha?

Mugicha and matcha have both been popular teas in Japan for centuries, but they differ significantly in ingredients, production methods, and taste.

First, there is a difference in ingredients.

Mugicha is made from barley, particularly six-row barley, which is often used.

Matcha, on the other hand, is made from the young leaves of the tea plant (Camellia sinensis).

Next, the production method.

Mugicha is made by roasting and frying barley, which is then boiled or steeped in water.

The roasting process gives mugicha its distinctive savory flavor.

Matcha, by contrast, is made by steaming and drying tea leaves, then grinding them into a fine powder using a millstone.

The flavors are also quite different.

Mugicha contains no caffeine and has an aromatic, refreshing flavor, often enjoyed cold, especially during the summer.

Matcha, on the other hand, is characterized by its rich flavor and slight bitterness, offering a deep and complex taste, often associated with the tea ceremony.

Thus, while mugicha and matcha differ in terms of ingredients, production methods, taste, and health benefits, both are traditional teas deeply familiar to the Japanese people.

Each tea is enjoyed according to different occasions and personal preferences.

Origin and Brief History of Mugicha

 

The history of mugicha in Japan is older than that of green tea, with its origins believed to date back to the beginnings of primitive agriculture.

The custom of boiling roasted barley in hot water and drinking it has long been a part of Japanese life.

A book from the Heian period (794~) contains a description of what is thought to be the prototype of mugicha, and during the Warring States period (1467~), it is said that warlords also enjoyed drinking mugicha.

In the Edo period (1603-1867), mugicha became popular among the common people, and “Mugiyu-ten” (barley tea shops), which were equivalent to today’s cafes and coffee shops, sprang up and became very popular.

By the Meiji period (1868-1912), andon lanterns with the word “Mugiyu” written on them lined the summer evenings, and mugicha became a household staple.

One of the reasons mugicha became a favorite summer beverage is that the barley harvest season falls in summer.

Made by roasting fresh barley, mugicha has remained a popular drink for the season.

Additionally, because mugicha is resistant to spoilage, and with the spread of refrigerators and the development of tea bags, it has become an indispensable part of modern Japanese life, enjoyed easily at home.

How is Mugicha Made?

To produce mugicha, raw barley is first selected and then roasted in a roasting machine.

The main roasting methods are as follows:

• Far-infrared roasting: Roasting is done by the radiant heat of heated sand. This method ensures uniform and stable quality.
• Drum roasting: Barley is roasted in a rotating drum, which brings out the best flavor.
• Direct flame roasting: This method uses a direct flame to impart a deep aroma to the barley.
• Hot air roasting: Barley is roasted by suspending it in warmed air. This method ensures stable quality and allows for mass production.

The roasting process results in a browned exterior and a fluffy interior.

Once roasted, the barley is ground into small pieces and packaged into convenient packs for commercialization.

This process completes the mugicha, making it easy to enjoy!

Health Benefits of Mugicha

Mugicha, a widely popular summer drink in Japan, offers numerous health benefits.

This article details the health benefits of mugicha.

Alkylpyrazines Help Improve Blood Flow and Prevent Arteriosclerosis

Alkylpyrazines, the compounds responsible for mugicha’s aromatic flavor, improve blood flow and help prevent arteriosclerosis.

In summer, dehydration due to sweating can cause blood to become sluggish. Drinking mugicha can help reduce the risk of stroke and other related health issues.

It is said that deeply roasted mugicha, when boiled for a long time, is more effective at thinning the blood.

Polyphenols for Beauty and Health

Mugicha is rich in various polyphenols, such as catechol and gentisic acid, which are powerful antioxidants.

These compounds help eliminate free radicals from the body, supporting both beauty and overall health.

While the catechins in green tea are well-known for their antioxidant properties, mugicha is also quite beneficial in this regard.

A Caffeine-Free Beverage Friendly to All Generations

With antioxidant properties similar to green tea but without the caffeine, mugicha is a safe option for children and the elderly, no matter the time of day.

More than just a summer drink, mugicha provides health benefits year-round. Drinking it regularly is an easy way to stay hydrated and support your well-being.

Types and Varieties of Mugicha

There are actually several variations in the types of barley used to make mugicha.

Here, we will introduce two typical types of barley used in mugicha: six-row barley and two-row barley.

Two-row Barley

Compared to six-row barley, two-row barley has larger grains, more starch, and less protein.

For this reason, it is primarily used as a raw material for beer, but it also imparts a subtle sweetness when made into mugicha.

Six-row Barley

Siw-row barley is characterized by its lower starch content and moderate protein levels, which give it a distinctive aroma.

It is considered the most suitable type of barley for making mugicha and is enjoyed throughout Japan.

Preferences for mugicha vary by region, with two-row barley being the most popular in western Japan and six-row barley in the Kanto region.

Why not enjoy a richly flavored mugicha that highlights the unique characteristics of each type of barley?

How to Brew and Prepare Mugicha

There are two ways to brew mugicha: the simple cold-brewing method and the boiling method.

Both methods produce delicious tea, but the flavor and taste differ.

Mizu-Dashi (Cold Brewing)

Mizu-dashi is an easy method of brewing mugicha by adding a packet of mugicha to a storage container filled with water.

It is ideal for those who prefer a refreshing, slightly sweet mugicha with minimal bitterness.

This hassle-free method is perfect for the hot season.

Nidashi (Boiling)

Nidashi involves boiling water and adding mugicha packets or grains.

This method brings out the mugicha's taste and aroma more intensely, allowing you to enjoy its rich flavor.

While mugicha is a convenient beverage that can be easily prepared at home, care must be taken in its storage.

Mugicha contains dissolved barley starch and protein, making it prone to bacterial growth and spoilage.

Mugicha made by boiling can reduce the risk of bacterial growth by being removed from heat immediately and stored in the refrigerator.

Homemade mugicha should be consumed within a day.

Cold Brew Method

In the hot summer months, cold mugicha is exceptionally refreshing.

Mugicha is rich in minerals, especially magnesium and potassium, which are often depleted through perspiration.

This makes it an ideal drink for preventing heat stroke.

It is an essential summer staple that can be kept in the refrigerator for easy rehydration.

About 50 years ago, in some parts of Japan, it was customary to add sugar to mugicha.

Although care should be taken not to consume too much sugar, it can serve as a mineral supplement during activities under the hot sun.

However, drinking large amounts of chilled mugicha at once may cool the stomach and intestines too quickly.

The key to enjoying chilled mugicha is to drink it slowly and in small quantities.

Mugicha is a reliable ally for maintaining good health during the heat.

We encourage you to add cold mugicha to your summer hydration routine.

Hot Brew Method

In Japan, mugicha is often thought of as a summer beverage, but recently, hot mugicha has been growing in popularity.

Even in Japanese convenience stores, PET bottles of hot mugicha can now be found, and it is becoming an established winter drink.

Hot mugicha helps prevent colds.

This is due to a special dipeptide found in mugicha, which increases blood volume and helps maintain body temperature.

As a result, drinking warm mugicha during the colder months helps warm the body from the inside out.

Mugicha is also a good choice for winter hydration.

While many people associate dehydration with summer, the body loses water even without sweating, and in winter, it’s especially important to stay hydrated, as it can be harder to recognize thirst.

Warm mugicha is a reliable beverage that helps you stay hydrated while gently warming your body during the cold season.

Conclusion on Mugicha (Barley Tea)

Mugicha, is a staple beverage of the Japanese summer and is enjoyed in many households.

Its appeal goes beyond its refreshing flavor and caffeine-free nature.

Mugicha offers numerous health benefits, including improved blood flow and antioxidant properties.

Mugicha is made from various types of barley, such as two-row barley, six-row barley, and pigeon pea, each offering its own unique flavor and aroma.

Part of the appeal of mugicha lies in the enjoyment of choosing the variety that best suits your taste.

Not only is mugicha healthful, but it is also convenient, making it a one-of-a-kind beverage that can be enjoyed by people of all ages.

Why not reminisce about summer in Japan while sipping a cup of refreshing and aromatic mugicha?