📝 About This Recipe
Mugicha is the quintessential taste of a Japanese summer, offering a caffeine-free infusion that is deeply nutty, toasty, and incredibly refreshing. Traditionally made by roasting raw barley grains until they reach a dark, chocolatey hue, this tea provides a complex profile of smoky caramel notes and a clean, crisp finish. It is more than just a beverage; it is a restorative tonic that has been enjoyed for centuries to cool the body and aid digestion.
🥗 Ingredients
The Grains
- 1 cup Raw Pearled Barley (unprocessed or pearled both work well)
- 2 tablespoons Hulled Black Barley (optional, for a deeper color and richer cocoa notes)
The Infusion Liquid
- 8 cups Filtered Water (cold, high-quality water makes a cleaner tea)
- 2 cups Spring Water (for the initial concentrated simmer)
Optional Aromatics & Sweeteners
- 1 piece Dried Orange Peel (1-inch strip for a subtle citrus brightness)
- 1-2 tablespoons Honey or Agave (optional, to serve for those who prefer sweetness)
- 4-5 pieces Fresh Mint Sprigs (for a cooling garnish)
- 1 piece Lemon Slices (per glass for serving)
- 1 pinch Sea Salt (to enhance the natural sweetness of the grain)
👨🍳 Instructions
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1
Rinse the raw barley thoroughly in a fine-mesh sieve under cold running water to remove any dust or debris. Drain well and pat dry with a clean kitchen towel; the grains must be dry before roasting.
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2
Place a large, heavy-bottomed cast iron skillet or wok over medium-low heat. Do not add any oil; this is a dry-roasting process.
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3
Add the dried barley to the skillet in an even layer. Begin stirring constantly with a wooden spatula to ensure even heat distribution.
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4
Continue roasting for 12-15 minutes. You will notice the grains turning from pale cream to golden brown, then eventually to a deep, dark mahogany. The aroma should be nutty and reminiscent of toasted bread or popcorn.
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5
Once the barley is a rich dark brown (but not black or burnt), immediately remove the skillet from the heat and transfer the grains to a heat-proof plate to stop the cooking process.
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6
In a large pot, bring 2 cups of spring water to a rolling boil. Add the toasted barley and the dried orange peel if using.
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7
Simmer the barley uncovered for 3-5 minutes. This 'hot-start' method extracts the deep, roasted oils and creates a robust flavor base.
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8
Turn off the heat and add the remaining 8 cups of cold filtered water to the pot. This brings the temperature down and allows for a mellow infusion.
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9
Add a tiny pinch of sea salt. Cover the pot and let the tea steep for at least 30 minutes, or up to 2 hours if you prefer a very strong, coffee-like flavor.
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10
Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large glass pitcher, discarding the spent grains and orange peel.
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11
Taste the tea. If it is too strong, dilute with a bit more filtered water. If using sweetener, stir it in while the tea is still slightly warm.
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12
Transfer the pitcher to the refrigerator and chill for at least 4 hours until ice-cold. Mugicha is best served very cold.
💡 Chef's Tips
Slow and steady roasting is key; if the heat is too high, the outside of the grain burns while the inside stays raw, resulting in a bitter taste. Always use a heavy skillet like cast iron for the most even heat retention during the dry roast. Don't throw away the roasted grains immediately; they can be composted or even used as a nutty addition to garden soil. If you prefer a 'Cold Brew' method, simply place the cooled roasted grains in a pitcher of cold water and steep in the fridge overnight for 8-12 hours. Store any extra dry-roasted barley in an airtight glass jar in a cool, dark place; it will stay fresh for up to a month.
🍽️ Serving Suggestions
Serve in tall glass tumblers filled with large ice cubes for maximum refreshment. Pair with salty Japanese snacks like rice crackers (senbei) or edamame to balance the nutty sweetness. Enjoy alongside a light summer lunch of cold Soba noodles or Zaru Udon. For a modern twist, add a splash of sparkling water to the chilled tea for a 'Mugicha Soda'. Serve hot in ceramic mugs during winter months for a caffeine-free alternative to coffee.