Japanese Barley Tea (Mugicha): The Caffeine-Free Summer Favorite

Open a family fridge in Japan in July and there is a good chance you will find a big pitcher of something amber and ice-cold. That is Japanese barley tea (mugicha): roasted barley grains steeped in water. It tastes toasty and nutty, with a faint coffee-like bitterness and a clean, dry finish, and it is naturally caffeine-free. It is served in ramen shops and casual restaurants, packed in kids’ water bottles and poured for the whole family, from grandparents to toddlers. It is also one of the easiest drinks you can make at home: a bag, a pitcher of water and a couple of hours in the fridge.

Key takeaways

• Mugicha is made from roasted barley, not tea leaves, so technically it is a tisane rather than a true tea.
• It is naturally caffeine-free and often drunk cold in summer.
• Cold brew: steep a bag briefly in hot water, top up with cold water and refrigerate about 2 hours.
• Homemade mugicha keeps about 2–3 days in the fridge.
• Barley contains gluten, so mugicha is not suitable for people with celiac disease or gluten sensitivity.

In this article

1. What is Japanese barley tea (mugicha)?
2. How to make mugicha: cold and hot
3. Barley tea around Asia
4. Who should skip it
5. If you love mugicha, try these
6. FAQ

What is Japanese barley tea (mugicha)?

Mugi means barley and cha means tea. Mugicha is made by roasting whole, unhulled barley grains until they turn deep brown, then steeping them in water. Because it does not come from Camellia sinensis, the tea plant, it is not a true tea; it belongs with the herbal infusions, or tisanes.

What does it taste like?

Roasting gives the grains a toasted-bread, nutty and slightly bitter character. Coffee drinkers often notice a resemblance to a very light, thin coffee or to toasted grain cereal, without coffee’s acidity. Served cold, it is clean and refreshing rather than sweet, which is why it works as an everyday thirst-quencher.

Is barley tea caffeine-free?

Yes. Barley does not contain caffeine, so mugicha is naturally caffeine-free. That is a big reason it is drunk in such large quantities and by all ages. For comparison, the FDA lists about 37 mg of caffeine in 12 ounces of green tea and about 71 mg in 12 ounces of black tea.

How to make mugicha: cold and hot

In Japan, mugicha is usually sold in large tea bags made for a whole pitcher, as well as loose roasted grains. Quantities below are for one pitcher-size bag; with loose grains, follow the package guidance.

Cold brew (the summer standard)

1. Put one mugicha bag in a heatproof cup and pour over ¼ cup (60 ml) boiling water. Steep 2 minutes; this quick hot start helps release the roasted flavor.
2. Pour the concentrate and the bag into a pitcher with 1 quart (1 liter) of cold or room-temperature filtered water.
3. Refrigerate for about 2 hours.
4. Remove the bag so the tea does not turn bitter, and serve over ice.

Hot brew (stronger and deeper)

1. Bring 1 quart (1 liter) of water to a boil with one bag or the loose grains.
2. Lower to a simmer for 3–5 minutes.
3. Remove from the heat and take out the bag or strain the grains.
4. Drink hot, or cool the pot quickly in an ice-water bath and refrigerate.

Storage

Homemade mugicha is best within 2–3 days in the fridge. Keep it covered, and make smaller batches if you do not drink it quickly. Use a clean pitcher each time, and if the tea smells sour or looks cloudy, pour it out and brew a fresh batch. Bottled mugicha from Japanese grocery stores follows its own label dates once opened.

Ways to serve it

• Plain over ice, the classic way.
• Barley tea latte: a strong hot brew with warm milk and a little honey.
• Half and half: mixed with cold brew coffee for a lighter, lower-caffeine iced drink.

Barley tea around Asia

Japan is not alone. In Korea, roasted barley tea is called boricha and is a common table drink, and in China a similar roasted barley drink is known as mai cha or damai cha. The basic idea is the same everywhere: roasted grain, hot or cold water, and a mild, nutty, caffeine-free brew. If you are curious about Korean drink culture more broadly, see our article on Korean café culture.

Who should skip it

• Gluten: barley contains gluten, so mugicha is not suitable for people with celiac disease or gluten sensitivity.
• Babies and toddlers: in Japan, some parents give diluted mugicha to young children, but ask your pediatrician before offering it to a baby.
• Medical diets: if you follow a restricted diet for a health condition, check with your doctor or dietitian.

If you love mugicha, try these

Feel Espresso does not sell barley tea. If you like its toasty character and want to stay caffeine-free, these are good next stops from our tea collection:

• Apple Cider Rooibos: naturally caffeine-free red bush tea with cinnamon and orange peel, warm and spicy.
• Hibiscus Berry Tea: caffeine-free, fruity and low in astringency, and great as a cold brew pitcher.
• Peach Paradise: a caffeine-free herbal blend of peach, cranberry and rose that is lovely iced.

If you do not mind some caffeine and want that roasted note, Hojicha is our stone-milled roasted green tea, smooth and low in bitterness with toasted cereal notes. It is a true tea, so it contains caffeine. Other grain and fruit infusions with a coffee connection include cascara and coffee leaf tea, though both contain some caffeine.

Barley tea FAQ

Does barley tea taste like coffee?

A little. The roasted grain gives a toasty, mildly bitter flavor that reminds many people of very light coffee, but without coffee’s acidity or strength.

Can I drink barley tea every day?

Many people in Japan drink it daily in summer. It is caffeine-free, so it does not count toward caffeine limits. If you have a medical condition, ask your doctor.

Should I sweeten mugicha?

It is traditionally served unsweetened. A little honey works well in a hot barley latte.

Is barley tea gluten-free?

No. It is made from barley, which contains gluten.

How long does homemade barley tea last?

About 2–3 days in the fridge, covered.

Sources

1. Mugicha (Japanese Barley Tea), Just One Cookbook.
2. Spilling the Beans: How Much Caffeine Is Too Much?, U.S. Food and Drug Administration.

Facts checked in October 2026.

Keep reading: Coffee vs tea caffeine · Coffee leaf tea · Tea collection