Mugicha

When malted barley is fermented, it is beer.  When roasted barley is brewed, it is Mugicha. Mugicha is a popular household beverage in Japan as well as in Korea (known as Boricha). It is naturally caffeine-free but not gluten-free.   Roasted barley has always been used as a coffee substitute.   Loose roasted barley and 'tea bag' barley are available from Asian grocery stores.

Mugicha is made by simmering or steeping roasted barley.   It can also be chilled or cold brewed as a perfect summer drink.  To make the traditional infusion, use about one tablespoon roasted kernels for 8 ounce water and simmer it for 2 to 3 minutes.  Strain and serve.   A more convenient method is to steep one barley 'tea bag'  in a large mug for 5 minutes.

Mugicha has deep roasted grain and light malty flavors.   It is said that Mugicha has antibacterial and anticoagulant properties.

Mugi Cha