Mugicha: Japan's Summer Barley Tea

A toasty, caffeine-free drink brewed from roasted barley, poured over ice, and found in nearly every Japanese fridge in July.

Published October 18, 2026 at 8:24 PM JST | By Tokyo Paul

Quick answer: Mugicha is a Japanese tea made by steeping roasted barley in water. It contains no caffeine, tastes nutty and gently toasty, and is served cold in summer, though it can also be enjoyed hot. It is sold in tea bags, bottles and vending machines, is cheap and easy to make at home, and is a standard family drink during the hottest months.

What Mugicha Is

Despite the name tea, mugicha does not come from the tea plant. It is made from roasted barley grains, which are steeped in hot or cold water. The result is a clear, amber-brown drink with a toasty aroma and a mild, slightly sweet flavor. There is no bitterness like green tea, and no caffeine.

Because it has no caffeine, mugicha is popular for children, older adults and anyone who wants a drink they can have at any time of day. It is often served with meals and kept in a pitcher on the table. In many homes it is the default summer drink, as common as water.

The flavor is simple and comforting. Some brands offer lighter or darker roasts. Darker roasts have a stronger, more roasted taste, while lighter ones are mellow. Because the taste is mild, it pairs with almost any food, from grilled fish to noodles. Many households brew a large batch each morning so the pitcher is ready when anyone comes home.

A Brief History

Barley has been grown in Japan for a long time, and roasted barley drinks have existed for centuries. In the Edo period, street vendors sold cool barley water to passersby in summer. Over time, the drink became a household habit, helped by the ease of roasting and brewing the grain.

In the twentieth century, tea bags and bottled versions made mugicha even more convenient. Manufacturers developed cold-brew bags that release flavor in cool water, saving time. Vending machines and convenience stores began to stock bottled mugicha, and it became a familiar part of the summer landscape. Cold-brew bags in particular changed home habits, because they removed the need to boil a kettle in a hot kitchen.

Today, mugicha appears in homes, schools, restaurants and workplaces. It is a quiet part of daily life rather than a special treat. Many people remember its aroma from childhood summers, and its simple pleasure persists. Many Japanese people recall large kettles of cold barley tea at school sports days and summer camps.

Why It Suits the Hot Season

Japanese summers are hot and humid, and cold drinks are a daily necessity. Mugicha is refreshing because it is served cold and has a clean finish. It does not leave a heavy aftertaste, and its toasty note feels satisfying without sugar. A cold glass at the end of a long walk is a simple way to cool down.

Because it has no caffeine, it can be enjoyed throughout the day, even in the evening. In summer, people often carry bottles when walking outdoors or traveling. Schools and workplaces keep large containers on hand. The habit of drinking plenty of fluids in hot weather is widely encouraged. Drinking plenty of fluids is a standard piece of summer advice in Japan, and mugicha makes that easy.

Mugicha contains minerals found in barley, although the amounts are small. Some manufacturers sell versions with added salt or other ingredients for hot-weather hydration. Always check labels, and rely on advice from health professionals for specific needs. For specific nutrition or health questions, a health professional is the right source, not a drink label.

How to Brew It at Home

The simplest method uses tea bags. For cold brewing, place a bag in a pitcher of cold water, refrigerate it for several hours, then remove the bag. This method is gentle and avoids heat in the kitchen. Follow the package instructions for amounts and timing. Many bags are designed to work in both hot and cold water, which gives flexibility.

For a hot brew, boil water, add a bag or loose roasted barley, simmer briefly and let it steep. Cool the tea and chill it in the refrigerator. Some people prefer this method because it extracts stronger flavor. Use a clean container and store the tea in the refrigerator. Let the tea cool at room temperature for a short time before moving it to the fridge, so the pitcher does not sweat or crack.

Mugicha does not keep well for long. Drink it within a day or two, and discard it if it develops an unusual smell. Using clean bottles and pitchers helps maintain freshness. Avoid leaving it at room temperature for long periods, particularly in summer. Wash the pitcher with warm soapy water each time you refill it.

Buying Mugicha

Supermarkets and convenience stores sell mugicha in several forms: tea bags, loose roasted barley and bottled drinks. Bags come in boxes of various sizes, and prices are typically modest. Bottled versions are widely available in vending machines. Larger boxes of bags are good value for a longer stay, and single bottles suit a day out.

Look for terms such as hot or cold on packaging, since some bags are designed for cold brewing. Some products combine barley with other grains such as brown rice or adlay. Choose according to taste. Reading the label helps you understand what is inside. Some packs contain grains in a mesh bag, while others are pre-ground into fine particles for quicker brewing.

Visitors can easily buy a pack to take home. Tea bags are light and compact, making them good souvenirs. Check any customs rules for bringing food items home, and choose sealed packages. Specialty tea shops also sell high-quality roasted barley. Bags of roasted barley are also sold in small tins, which suit gifts.

Mugicha in Culture and Daily Life

Mugicha often accompanies meals at home and in casual restaurants, where free cold tea is common in summer. At some eateries, a pitcher is placed on the table for self-service. It appears at festivals, picnics and school events. Many restaurants offering set lunches in summer pour cold barley tea from a pitcher rather than plain water.

It is also used in cooking. Some cooks use barley tea to cook rice or soak ingredients. In summer, cold noodles may be paired with a cup of mugicha. Some families also keep a cooled pot in the fridge all summer so that anyone coming in from the heat can pour a glass at once.

For children, mugicha is a standard choice, since it is caffeine-free and mild. Parents often give it to young ones during hot days. Cultural associations with summer holidays, fireworks and festivals make it a nostalgic taste for many. It is also commonly packed in lunch bottles for school outings.

Pairings, Tips and Common Mistakes

Mugicha pairs well with grilled foods, fried dishes and noodles. Its roasted flavor complements barbecue, yakitori and tempura. Light snacks like rice crackers also go well. Serving it with ice makes it extra refreshing. Cold noodles, grilled eel and fried chicken are all good partners.

A common mistake is leaving the tea bag in too long, which can make the drink bitter or heavy. Another is storing the tea for too many days. Remove the bag at the recommended time and keep the pitcher cold. Follow the time on the package, and squeeze lightly rather than hard.

If you have a barley allergy or gluten sensitivity, avoid mugicha, since it is made from barley. Read labels carefully. For other needs, ask a health professional. Otherwise, enjoy it as a simple and tasty summer drink. People with celiac disease should look for explicit gluten-free labels, which are not typical on Japanese barley tea.

Frequently Asked Questions

Does mugicha contain caffeine?

No. It is made from roasted barley, not tea leaves, so it is caffeine-free.

Can mugicha be served hot?

Yes. It is most popular cold in summer, but it can be enjoyed hot, especially in cooler months.

How long does homemade mugicha last?

Usually a day or two in the refrigerator. Discard it if it smells or tastes off.

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More guides from Tokyo Paul: Japanese Rice: Koshihikari and the Varieties You Will See, Dagashiya: Japan's Penny Candy Shops and Shio Koji: Salted Rice Malt in Japanese Home Cooking.