📝 About This Recipe
Mugicha is Japan’s quintessential summer refresher, a caffeine-free roasted barley tea known for its deep, nutty aroma and cooling properties. This artisanal version elevates the classic by incorporating a light fermentation process with a touch of raw honey, resulting in a complex, probiotic-rich beverage that dances between savory toast and floral sweetness. It is the ultimate hydrating tonic, offering a clean, crisp finish that revitalizes the spirit on a humid afternoon.
🥗 Ingredients
The Grains
- 1 cup Pearled Barley (unprocessed, high-quality organic preferred)
- 1/2 cup Raw Hull-on Barley (adds depth and tannic structure)
The Extraction
- 10 cups Filtered Water (cold and chlorine-free for best flavor)
- 1 pinch Sea Salt (to brighten the mineral profile)
Fermentation & Flavor
- 2 tablespoons Raw Wildflower Honey (acts as the fuel for natural yeasts)
- 1 inch Fresh Ginger (sliced into thin coins)
- 2 tablespoons Active Kombucha or Whey (optional starter for faster fermentation)
Garnish & Service
- 2-3 strips Lemon Peel (pith removed)
- 4-5 pieces Fresh Mint Sprigs (for a cooling aromatic finish)
- 2 cups Ice Cubes (made from filtered water)
👨🍳 Instructions
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1
Rinse the pearled and hull-on barley under cold running water in a fine-mesh sieve until the water runs clear, then spread them out on a clean kitchen towel to pat dry completely.
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2
Place a heavy-bottomed cast iron skillet or wok over medium heat. Once hot, add the dried barley grains without any oil.
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3
Toast the barley for 10-12 minutes, stirring constantly with a wooden spatula. You are looking for a deep, chocolate-brown color and an aroma reminiscent of roasted coffee and toasted bread.
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4
Immediately transfer the hot roasted barley to a large heat-proof pot to stop the cooking process and prevent scorching.
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5
Pour 10 cups of filtered water over the barley and add the pinch of sea salt. Bring the mixture to a gentle boil over high heat.
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6
Once boiling, reduce the heat to low and simmer uncovered for 15-20 minutes. The liquid should transform into a rich, amber-hued tea.
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7
Remove the pot from the heat and add the sliced ginger. Let the tea steep and cool naturally until it reaches room temperature (approximately 75°F or 24°C).
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8
Strain the liquid through a fine-mesh sieve or cheesecloth into a clean glass fermentation jar, discarding the spent grains and ginger.
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9
Whisk in the raw honey and the optional kombucha starter until fully dissolved. The honey provides the necessary sugars for light carbonation and probiotic development.
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10
Cover the jar with a breathable cloth or a loose lid and let it sit in a cool, dark corner of your kitchen for 12-24 hours. You may see tiny bubbles forming on the surface.
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11
Taste the brew; once it has a slight tang and a very subtle effervescence, seal the jar and move it to the refrigerator to chill for at least 4 hours.
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12
To serve, fill tall glasses with ice, pour the chilled Mugicha over the top, and express a lemon peel over the glass before dropping it in.
💡 Chef's Tips
For the best flavor, do not rush the toasting process; a slow, even roast ensures the barley doesn't taste bitter. If you prefer a non-fermented version, simply skip the honey and room-temperature rest and chill the tea immediately after straining. Store the finished drink in the fridge for up to 5 days; the flavor will continue to develop and become slightly more tart over time. Avoid using tap water if it has a strong chlorine scent, as it will mask the delicate nutty notes of the barley. Save the spent roasted barley—it can be cooked further and added to salads or soups for a chewy, nutty texture.
🍽️ Serving Suggestions
Serve alongside spicy Japanese pickles (Tsukemono) to balance the savory-sweet notes. Pair with a light Soba noodle salad dressed in a sesame-ginger vinaigrette. Enjoy as a palate cleanser between courses of a rich BBQ or Grilled Yakitori feast. Add a splash of bourbon or dark rum for a sophisticated, toasted-grain evening cocktail. Serve in a chilled copper mug to keep the beverage ice-cold during peak summer heat.