Mugicha (麦茶) is a Japanese infusion made with roasted barley, most commonly six-row barley. Despite being known as “barley tea”, it contains no tea leaves: its flavour is reminiscent of roasted grains, with slightly malty notes and a mild bitterness.
When made exclusively from barley, it is naturally caffeine-free and is generally drunk without sugar. Its predecessor, mugiyu (麦湯), was already consumed during the Heian period before becoming a popular drink during the Edo period.
Today, mugicha remains particularly associated with the Japanese summer. A large jug prepared hot and then chilled, or brewed directly in cold water, often accompanies meals and hot days. It can also be served hot, which brings its roasted aromas more clearly to the fore. Lighter than fruity iced teas and different from unsweetened Japanese bottled teas, it is an everyday drink in its own right.
Kuromame-cha (黒豆茶), which may also be found in this category, is made with roasted black soybeans. Its flavour is rounder and slightly sweet, although it can be served hot or cold in much the same way as mugicha.
