mugicha

Mugicha, also known as barley tea, is a traditional beverage prepared from roasted barley. It is caffeine-free and has a toasty, malty flavor with a light, amber hue. The drink is common in Japan and Korea, and variations are found in other East Asian countries.

Preparation typically involves roasting barley grains until they darken and release a nutty aroma, then steeping the roasted grains in hot water and straining the infusion. Commercial versions may use roasted barley sachets or ready-made infusions. The resulting beverage can be served hot or chilled, making it a popular option for both winter and summer.

In Japan, mugicha is widely consumed at home, in schools, and in cafes, especially as a refreshing summer drink. In Korea, a similar preparation called boricha is likewise common and widely available. Both versions are valued for being caffeine-free and inexpensive, often enjoyed as a hydration-focused alternative to water.

Nutrition and dietary considerations: Mugicha is naturally low in calories unless sweetened. The primary ingredient is barley, which contains gluten, so mugicha is not suitable for people with gluten intolerance or celiac disease. As with any grain-based product, individuals with sensitivities should check processing and cross-contamination on packaged products.

Overall, mugicha offers a simple, mellow beverage option centered on the flavor of roasted barley, enjoyed hot or cold across East Asia.