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Mugicha (麦茶), or barley tea, is made from roasted barley that is delicious both hot or cold. In particular, in many East Asian countries such as Japan, Korea, Taiwan, and China, this non-caffeinated tea is a staple with tons of health benefits. On a hot summer day in Japan, it is typical to have iced barley tea, or Mugicha, with their meals or as a quick refresher.
The origin of Mugicha dates back to the Heian period (794-1185), where military commanders drank a mixture of “parched” (dry roasted) barley flour and sugar dissolved in hot water or alcohol. Barley tea became more popular to the common class throughout the late Edo period (1603-1868) to the Meiji era (1868-1912). Mugicha was frequently available in many cafes and homes. Finally, with the rise of refrigeration in the 1950s, Barley tea was established as a summer drink due to being harvested during the season. By 1965, Barley tea was officially named “Mugicha”.
Overall since Mugicha is caffeine-free, it is an excellent drink at any time of day for people of all ages. After all, Mugicha is a great summer drink because it has a cooling effect on your body while replenishing your body with nutrients. Additionally, health benefits of Mugicha include:
Mugicha, or barley tea, is a tea rich in Asian culture. We recommend trying some iced Mugicha for the upcoming warmer months to indulge in its refreshing flavor and fantastic health properties. Similarly, try some other Japanese herbal tea varieties such as Kuromamecha (black soybean tea) and Sobacha (buckwheat tea). Not only are they also both caffeine-free but also offer amazing health benefits.
If you want to read more articles on health benefits, check them out here:
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