Mugicha at my house, is often drank cold during meals in the summertime. It helps with digestion especially when you’ve eaten too much during dinner. To prepare Mugicha, the tea bag is cooled in a container for two hours then with boiling water brewed for about 15 minutes. Then the tea is cooled once again with ice. Once the process is finished the tea looks orangey-brown. This tea should not be drunk with any additives because the taste is so mild that any other additional flavorings will overwhelm it. Korean restaurants serve Mugicha or Boricha, it’s Korean name, to patrons who ask for tea.