Mugicha – Traditional Japanese barley tea for hot days

30 tea bags of 10 g each (compostable)

Mugicha , the classic barley tea from Japan , is more than just a beverage—it's an integral part of the Japanese summer. Made from roasted barley , this tea develops a mild, nutty flavor with a delicate roasted aroma that is wonderfully refreshing and warming at the same time—depending on how it's prepared. It's caffeine-free , easy to digest, and suitable for anyone who wants to drink naturally—consciously, mindfully, in a Japanese way.

A drink with history

The origins of mugicha date back to the Heian period (794–1185) , when tea was initially reserved for the Japanese nobility. During the Edo period (1603–1868) , it increasingly became a part of everyday life, and street stalls—called mugiyu-uri —offered hot barley water to the common people. Today, mugicha is an indispensable part of Japanese households, especially in summer when it is served iced—as a sign of care, freshness, and connection to tradition.

Cold Brew – Pure Refreshment

Mugicha is especially popular as a cold brew : one tea bag, cold water, and a few hours in the refrigerator – and you have a clear, pleasantly bitter drink that invigorates body and mind. Ideal for warm days or after exercise, a quiet companion with depth.

Served hot – for peace and grounding

Even when brewed hot, Mugicha unfolds its full character: a round, soothing flavor that's perfect for quiet moments – and grounds you, cup after cup. In Japan, Mugicha has been considered strengthening and gentle on the stomach for centuries – also suitable for children and pregnant women.

Preparation – Cold Brew

1 liter of cold water
1 tea bag
Leave in the refrigerator for 3 hours

Preparation – Warm

1 liter of water at 100 °C
1 tea bag
10 minutes brewing time