Mugicha

Tea type
Herbal Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by fleurdelily
Average preparation
Iced 8 min or more

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

2 Own it Own it

2 Tasting Notes View all

  • “Mmmmmm one of my favourites, despite that I only have the bagged variety... and I know how amazing it can be when done up right!! (ie. looseleaf, brewed proper) It is easier to make this simple...” Read full tasting note
    85
    indigobloom 1308 tasting notes
  • “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...” Read full tasting note
    Hanabi 9 tasting notes

From Various

Roasted barley tea is a tisane made from roasted barley, which is popular in Japanese and Korean cuisine.roasted barley seeds were stewed in hot water (this is still the method generally used in Korea) but tea bags containing ground barley became more popular during the early 1980s and this is now the norm in Japan. It can be brewed in hot or cold water. Mugicha is usually served cold, but it can also be served hot; the hot version is more popular in the winter.

About Various View company

Company description not available.

2 Tasting Notes

85
1308 tasting notes

Mmmmmm one of my favourites, despite that I only have the bagged variety… and I know how amazing it can be when done up right!! (ie. looseleaf, brewed proper) It is easier to make this simple bagged kind though… just place the bag in a pot, fill with water… and wait an hour or so- if you prefer an extra chill, put it in the fridge, but I have sensitive teeth so room temperature is great for me.
It is a cold tea though, not really one that goes down easy when hot.
Anyhow… I love the roasted flavour that comes out, and the mild bitterness that follows in the aftertaste… and I think there is a nutty flavour to, which I also like but can get a little abrasive at times.
On those days when I feel hydration is in order, this is what I rely on. The flavour comes out almost immediately after dunking so I often don’t bother waiting for it to steep- essentially giving me simple flavoured water :)
—this tea is a great source of calcium to, and with my dislike of milk I need all the calcium I can get!!

Preparation
Iced 8 min or more

Login or sign up to leave a comment.

9 tasting notes

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.

Login or sign up to leave a comment.