The Production Process of Japanese Mugicha (Barley Tea)

Mugicha is a Barley Infusion, Not a Tea

Barley tea, known as mugicha (麦茶), is a caffeine-free infusion made entirely from barley grains and contains no actual tea leaves. Despite its name, it is a grain-based beverage enjoyed both hot and cold, particularly as a refreshing drink during the Japanese summer.

The Traditional Roasting Process at Ogawa Sangyo

Ogawa Sangyo, one of only two barley tea producers with a facility in Tokyo (located in Edogawa Ward), employs a specialized roasting process to achieve a rich flavor and aroma. Unlike mass producers who typically use convection roasting (blowing hot air into an oven), Ogawa Sangyo uses a direct-fire technique.

Infrared Heat and Sand Roasting

To prevent the surface of the barley from burning while ensuring the core is cooked, the company uses sand within the roasting oven. This method, similar to traditional Japanese sweet potato roasting, allows infrared heat to transfer evenly to the center of the grain.

The Two-Stage Roasting Cycle

The roasting is performed in two distinct stages to develop the flavor profile:

1. First Roast: Grains are roasted for one minute at 250°C (482°F). This stage makes the grains fragrant and gives them a light brown color.
2. Second Roast: Grains are roasted for a second minute at a lower temperature of 180°C (356°F). This results in a darker, plumper grain with a more robust flavor.

Sourcing and Packaging

Domestic Barley Sourcing

Ogawa Sangyo sources its barley from domestic growers in the Ibaraki, Tochigi, and Toyama prefectures. To create a more complex flavor, the company utilizes two different strains of barley, despite the rising costs associated with a declining number of domestic barley growers.

Packaging for Optimal Extraction

Barley is packaged into tea bags at a rate of 50 per minute. The company offers two shapes:

• Rectangular bags: Preferred for ease of storage.
• Triangular bags: Preferred for flavor, as the additional space allows grains to move and hot water to flow more efficiently around them during brewing.

Regional Variations and Similar Infusions

Barley tea is part of a broader tradition of grain-based infusions across East Asia. In Korea, a similar beverage is known as boricha.

Technical discussions regarding these drinks often highlight the distinction between "tea" (which strictly refers to leaves from the Camellia sinensis plant) and "infusions." As noted by community contributors:

"Koreans also say 'tea' (са) to what supposed to be called infusion in English. Barley, brown rice, corn, Solomon's seal, and jack bean are common..."

Other similar roasted grain beverages include genmaicha (roasted brown rice green tea), which combines actual green tea leaves with roasted brown rice.

Brewing Recommendations

While pre-bottled mugicha is widely available, brewing from tea bags is often recommended for better flavor, lower cost, and reduced environmental impact. A common preparation method involves adding tea bags to cold water and letting the mixture sit in the refrigerator for several hours.