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Mugicha (Barley Tea)

$2.25

New Mexico Tea Company
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A staple drink in East Asia, Mugicha is the Japanese name for roasted and ground barley that is a favorite summer iced drink. In Korea, the name for barley tea is boricha, whilst in China it is called damai cha or mai cha. The taste can be quite robust when brewed warm, similar to roasted coffee, but becomes more smooth to the palate when chilled.

Extra Info:

Warning: Contains gluten.

Iced Tea - Cold Brew
  1. Place 3 Tablespoons of ground Mugicha in a 1 liter jug of cold water. (Our 68oz Mist Iced Tea Jug can hold 2 liters.)
  2. Put it in the refrigerator.
  3. After a few hours it will be nicely chilled and ready.
Feel free to add more water and put it back in the fridge and keep it steeping for a few days.

Iced Tea - Hot Brew

  1. Bring a liter of water to boil in a pot
  2. Add 3 Tablespoons of whole Mugicha and simmer for 3 minutes.
  3. Turn off heat and let cool in pot until water is room temperature.
  4. Strain and chill in fridge.

Brewing Instructions:

Bring filtered or spring water to 212°F. Add 2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.

Ingredients:

  • Roasted barley

Origin:

Japan

A staple drink in East Asia, Mugicha is the Japanese name for roasted and ground barley that is a favorite summer iced drink. In Korea, the name for barley tea is boricha, whilst in China it is called damai cha or mai cha. The taste can be quite robust when brewed warm, similar to roasted coffee, but becomes more smooth to the palate when chilled.

Extra Info:

Warning: Contains gluten.

Iced Tea - Cold Brew
  1. Place 3 Tablespoons of ground Mugicha in a 1 liter jug of cold water. (Our 68oz Mist Iced Tea Jug can hold 2 liters.)
  2. Put it in the refrigerator.
  3. After a few hours it will be nicely chilled and ready.
Feel free to add more water and put it back in the fridge and keep it steeping for a few days.

Iced Tea - Hot Brew

  1. Bring a liter of water to boil in a pot
  2. Add 3 Tablespoons of whole Mugicha and simmer for 3 minutes.
  3. Turn off heat and let cool in pot until water is room temperature.
  4. Strain and chill in fridge.

Brewing Instructions:

Bring filtered or spring water to 212°F. Add 2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.

Ingredients:

Origin:

Japan

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Reviews:

Strongly reminds me of the taste of toasted matzah. Unique thing. Liked it very much.

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5 Stars

Delicious both hot and cold. I love mugicha and this mugicha is fantastic. It's fragrant, toasty, nutty, and easy to drink. If you like genmaicha and hojicha, you'll probably love this!

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5 Stars

not a review but a question Barley tea is supposed to be boiled at a 212 rapid boil. At my altitude 200 degrees is maximum. What modification if any can I make?

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3 Stars

Purchased some today to try something new. Cold brewed and tried it this afternoon on ice. Very toasty and tasty! I think I need to add a little more and let it brew a little longer to make it stronger. Could easily be a caffeine free coffee substitute. I'm going to try it hot tonight or tomorrow. Not gluten - free, if it matters.

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5 Stars
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