Japanese mugicha delivers a clean, nutty flavor that cools you down instantly. This traditional iced barley tea brews easily with just roasted barley and water, making it one of the most refreshing, caffeine-free Japanese drinks you can enjoy year-round—especially during hot summer days.
Course: Drink
Cuisine/Nationality: Japanese recipe (Japan)
Mugicha (麦茶) is naturally caffeine-free, sugar-free, and deeply hydrating, which is why it’s commonly served to children and adults alike in Japanese households. Its roasted aroma and subtle toasty taste make it a popular alternative to iced green tea or sweetened bottled drinks.
Why Mugicha Is So Popular in Japan
Mugicha has been consumed in Japan since the Edo period and is especially beloved in summer. Unlike green tea, it contains no caffeine or bitterness, making it ideal for hydration at any time of day. Many Japanese families keep a pitcher of cold mugicha in the fridge all summer long.
This simple drink is:
- Cooling and refreshing
- Naturally low calorie
- Easy to prepare ahead
- Gentle on digestion
Note: Although barley contains gluten, mugicha is generally considered gluten-free because it is brewed and strained. Those with severe gluten sensitivity should use certified gluten-free barley tea.
RECIPE FOR 4 SERVINGS
INGREDIENTS FOR JAPANESE MUGICHA (ICED BARLEY TEA)
- Roasted barley tea bags or loose roasted barley – main flavor base
- Water – filtered water recommended for clean taste
- Ice – for serving cold
HOW TO MAKE JAPANESE MUGICHA (ICED BARLEY TEA)
- Bring water to a boil in a saucepan or kettle.
- Add roasted barley tea bags or loose roasted barley to the hot water.
- Steep for 5–10 minutes until the tea turns amber and aromatic.
- Remove tea bags or strain out barley.
- Let the tea cool to room temperature.
- Transfer to a pitcher and refrigerate until fully chilled.
- Serve over ice and enjoy cold.
DIETARY INFORMATION
- Vegan
- Vegetarian
- Dairy-free
- Naturally caffeine-free
- Low calorie
- Sugar-free
- Gluten-free*
Japanese Mugicha (Iced Barley Tea) – Easy Caffeine-Free Summer Drink
Ingredients
- 4 tea bags roasted barley or 1/2 cup loose roasted barley
- 4 cups water
- Ice for serving
Instructions
- Bring water to a boil.
- Add roasted barley tea bags or loose barley.
- Steep for 5–10 minutes.
- Remove tea bags or strain barley.
- Cool to room temperature.
- Chill in the refrigerator.
- Serve over ice.
Notes
RECIPE TIPS & NOTES
- Mugicha can be brewed hot or cold-brewed overnight in the refrigerator.
- Store brewed mugicha in an airtight pitcher for up to 3 days.
- Add a slice of lemon for a refreshing twist (not traditional but delicious).
- Use cold-brew mugicha tea bags for an even easier no-boil method.
- To keep it ultra low calorie, do not add sweeteners—traditional mugicha is unsweetened.
SERVING IDEAS
- Serve with Japanese summer meals like cold soba noodles or zaru udon
- Pair with bento boxes, onigiri, or tempura
- Enjoy alongside grilled dishes such as yakitori or teriyaki
- Serve as a hydrating drink with spicy Asian food
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