A staple drink in East Asia, Mugicha is the Japanese name for roasted and ground barley that is a favorite summer iced drink. In Korea, the name for barley tea is boricha, whilst in China it is called damai cha or mai cha. The taste can be quite robust when brewed warm, similar to roasted coffee, but becomes more smooth to the palate when chilled.
Warning: Contains gluten.
Iced Tea - Cold Brew
- Place 3 Tablespoons of ground Mugicha in a 1 liter jug of cold water. (Our 68oz Mist Iced Tea Jug can hold 2 liters.)
- Put it in the refrigerator.
- After a few hours it will be nicely chilled and ready.
Feel free to add more water and put it back in the fridge and keep it steeping for a few days.
Iced Tea - Hot Brew
- Bring a liter of water to boil in a pot
- Add 3 Tablespoons of whole Mugicha and simmer for 3 minutes.
- Turn off heat and let cool in pot until water is room temperature.
- Strain and chill in fridge.
Bring filtered or spring water to 212°F. Add 2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.