How to Brew Barley Tea: Benefits of Drinking Mugicha

Barley tea is a beverage made by steeping roasted barley grains in hot or cold water. The caffeine-free tea is primarily found in East Asian countries; in China, barley tea is called dàmài-chá or mài-chá, while in Korea, it’s known as boricha. In Japan, barley tea is called mugicha. In Japan, steeping teabags containing roasted and fine-ground barley grains in hot water is the most common way to brew mugicha. You can also drink chilled barley tea, which is refreshing during hot summer months.

Barley tea does contain gluten, so those with gluten sensitivities should avoid consuming the beverage. You can find whole-roasted barley kernels and pre-ground barley tea bags (ones made specifically for cold brews and others that can be steeped in hot water) in most Asian markets and grocery stores.

There are a couple of health benefits associated with barley tea:

• High in antioxidants. One of the tea’s primary benefits surrounds its antioxidant properties, particularly quercetin, a flavonoid linked to heart and brain health, according to a review published in the National Center for Biotechnology Information. The tea also contains chlorogenic and vanillic acids, compounds associated with anti-inflammatory effects.
• Contains melatonin that can aid sleep. Barley tea contains melatonin, which can lead to better sleep. (Melatonin is a hormone that elicits feelings of drowsiness to help you fall asleep).

Barley tea has a predominantly nutty, toasty flavor, with a mild, earthy bitterness akin to oolong tea, rather than the more tannic white or green teas.

Barley tea is typically brewed in large batches and stored in the refrigerator. Use one teabag (which usually contains about a ¼ cup of grains) for two liters of water, hot or cold.

To brew hot barley tea, bring six cups of water to a boil in a kettle or on the stove. Add the teabag, and let it steep for a minimum of 10 minutes. If using unhulled barley grains, simmer in water on the stove, turn off the heat and allow it to steep, then pass the grains through a fine-mesh strainer.

To make iced mugicha, add a teabag to a large pitcher of cold water and steep to desired strength. Season the tea with a sweetener of your choice.

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