Barley Tea ‘Mugicha’

Mugicha is a tea made from roasted barley grains, and is mainly drunk cold in Japan. It has an aftertaste vaguely reminiscent of coffee, but it is a healthier drink with no caffeine. Mugicha develops light hazelnut notes with a short infusion time (5 to 8 minutes) and evolves into more powerful coffee notes with a longer infusion (10 minutes).

How to make Mugicha:

1. Fill a saucepan with 1L of water
2. Boil the water for 2 minutes
3. Add 2 tablespoons of barley grains
4. Infuse for 5 minutes

*It is recommended to drink it within 4 days if kept refrigerated, and within 24 hours if kept at room temperature.