Barley, one of the first cultivated grains, has been a staple for over 10,000 years. Used in porridge, flour, risotto, beer, and whiskey, barley is a versatile grain with a rich history. In Japan, this humble grain takes on a unique form: mugicha, a beloved barley tea infusion.
In ancient Greece and Rome, barley was a primary crop and a key ingredient in European diets during the Middle Ages. Introduced to Japan from China in the early 19th century, barley tea was initially reserved for the emperor and his court. Toasted barley grains were infused in boiling water, creating a fragrant drink enjoyed within imperial palaces.
During Japan’s Edo period, mugicha gained much popularity. Farmers traveling to cities began selling the tea at roadside stalls, quenching the thirst of travelers and traders. By the late 19th century, mugicha became a staple in everyday Japanese life, even earning its own annual celebration on June 1, marking the start of the barley harvest and Japan’s rainy season.
Mugicha is made by roasting barley at gradually increasing temperatures, reaching up to 300°C. This process creates a perfect balance of nutty, roasted flavors with a naturally sweet, maple syrup-like aroma. The tea is caffeine-free, making it a comforting choice in winter and a refreshing iced drink during Japan’s hot, humid summers.
In the bustling streets of Tokyo neighborhoods like Ueno and Asakusa, pop-up cafes and tea shops became central to the mugicha experience. Lanterns marked "mugi yu" (barley hot water) welcomed late-night visitors, creating a culture of socializing over tea.
Today, mugicha remains a household staple. Families often brew large batches to chill in the fridge, ensuring a refreshing beverage is always on hand. Its hydrating properties make it especially popular during summer, and it’s a common sight in schools, where children bring flasks of iced barley tea.
Whether warm in winter or iced in summer, mugicha offers a taste of Japanese culture with every sip. Explore this ancient grain infusion and enjoy its timeless appeal, now available year-round in our stores.
Japanese grain-based teas don’t stop at mugicha. Sobacha, made from toasted buckwheat kernels, is another favorite. This "pseudocereal" offers light, nutty flavors with toasty aromas and is often served to guests. Like mugicha, sobacha is a centuries-old tradition, blending warmth and hospitality into every cup.
