mugicha

I became obsessed with barley tea after trying it in a Korean restaurant. I was suspicious of this brand because I never usually make tea from teabags but my suspicions were thrown out the window after I tried this tea for the first time.

It’s extremely easy to make but I think the flavor does improve when the water has been heated. For iced tea I steep the bag(s) overnight and for hot tea I use boiling water (212 F) and I steep the tea for a couple of hours. Barley tea tastes great with some honey added or by itself. I have yet to try a wedge of lemon with my tea but I’m sure the citrus would contrast well with robust barley flavor.

This is probably the most successful you can be making a tea with water from a tap (GASP!) The flavor balance of the toasty and light mugi is great, but heating the water to steep it gives it a pretty bitter flavor (and I love bitter.) Definitely easy on the wallet though, so this is usually my go-to mugicha.