Dad's Favorite Mugicha - Barley Tea (loose leaf)

Mugicha, or barley tea, is a beloved staple in many Japanese households. Naturally caffeine-free with a refreshing, toasty flavor, it is often enjoyed iced during the warmer months as a refreshing way to stay hydrated. For many people, mugicha is not just tea; it is an essential that brings comfort and nostalgia.

For me, Mugicha brings back childhood memories of home, family, and hot summer days in Japan. Today, it also reminds me of my dad, who passed away unexpectedly in June 2025.

My dad was kind, hardworking, and deeply caring. He loved gardening and found joy in watching things grow. After a day spent tending his garden, an ice-cold glass of mugicha was always his go-to drink for refreshment and hydration.

This tribute is dedicated to his memory and the simple moments that made him happiest. Through this mugicha, I'm honored to share a piece of our family tradition and celebrate the life he lived.

How to Make Mugicha

1. Add 2 teaspoons (3g) of Mugicha to a teapot.
2. Pour in 10 fl oz of boiling water.
3. Steep for 10–15 minutes.
4. Pour over ice or enjoy it hot.

Important: Mugicha is made from roasted barley, a grain that contains natural starches and proteins. Leaving the barley in the water after brewing can cause the tea to lose its fresh, roasted flavor more quickly and may shorten its shelf life. For the best taste and quality, remove the barley after brewing and store the tea in the refrigerator.

Ingredients: Barley (caffeine-free)

Product of Japan