Mugicha (Barley) One-Pot Teabags
For this premium barley tea, Ippodo selects six-row barley, which is densely packed with grains, and roasts it nice and slow. This barley tea boasts a fine aroma, refreshes as it glides down the throat, and has a pleasant aftertaste of refined sweetness. It's ideal for everyday rehydration.
In order to bring out the fine properties of barley tea, we fill the teabags with coarsely cracked barley grains. Great for everyday tea at home, and also makes a nice gift.
The key to achieving a light, refreshing taste is to avoid brewing the teabag on the stovetop while boiling the water. The tea will become too strong if left to steep in hot water for too long.
How to make hot barley tea
- Put 1 teabag into a pot or other large container and add 1 liter (1 quart) of boiled water
- Wait about 10 minutes before drinking
How to make cold barley tea
- Put 1 teabag into a pitcher or other large container and add 1 liter of cold water
- Wait about 1 hour before drinking
Customer ReviewsWrite a review
I just can't get enough of this great tea. MUGICHA-CHA-CHA-CHA! Is my go to tea for the summer and after a long hike sit under the tree with MUGICHA and a slice of watermelon. Cant go wrong with that! MUGICHA-NANIA IS HERE DRINK UP!!
I was introduced to barley tea in asian restaurants as a complimentary drink. This barley tea is much more flavourful in comparison and I like to drink it as an after dinner tea. I would recommend it to friends.
Smooth, nutty, buttery, slightly sweet, not at all bitter. This is the real barley tea - mugicha - I had in Japan. Buy it now - it's the best. Plus, one tea bag I swear will make gallons of excellent barley water. Top quality.
I followed the brewing instructions exactly and this tea turned out great. I brew it hot, and then refrigerate the remainder to have iced the next day. It's great both hot and cold. Would recommend it, especially if you're looking for a decaffeinated tea.
I discovered this tea at a depachika in Tokyo many years ago. I fell in love with it immediately. I was thrilled when Ippodo opened their outpost in NYC. We keep a cold carafe of Mugicha in the refrigerator at all times.