What is the Japanese name for roasted barley tea?

The Japanese name for roasted barley tea is Mugicha. Written 麦茶 and pronounced mugi-cha, the name literally combines mugi, meaning “barley,” with cha, meaning “tea.” It is an infusion of roasted barley grains rather than a tea made from Camellia sinensis leaves.

Mugicha has a long history in Japan. Barley tea was consumed by aristocrats during the Heian period, later by samurai during the Sengoku period, and became popular among ordinary people through street stalls during the Edo period. Today it is especially associated with summer and is commonly served chilled from pitchers, bottles, vending machines, and convenience stores.

The roasted barley gives mugicha a nutty, toasted flavor with mild bitterness. It is naturally caffeine-free because barley contains no tea leaves, making it a popular everyday drink for children and adults. Hojicha is a different beverage: it is roasted green tea and therefore still contains tea-derived caffeine. Sencha is unroasted green tea, while genmaicha combines green tea with roasted rice.