To quench their thirst in summer in Japan, Japanese people drink mugicha, a very refreshing drink. Presentation:
- Mugicha, the roasted barley tea
- The preparation of cold mugicha
- Mugicha, a detox and rehydrating drink
Mugicha, the roasted barley tea
It is important to know that in summer in Japan, it is very hot, the temperature can reach 40° in the shade and at night this heat falls very little. The humidity is also present, the heat is then amplified and hard to bear.
Japanese people quench their thirst in summer with mugicha 麦茶. It is a cold japanese tea made from roasted barley. It has a brownish color in which the Japanese add lots and lots of ice.
You will often find it under the name of “barley tea” but this drink does not contain any theine, nor caffeine, it is also very suitable for children and pregnant women.
Mugicha has a nutty, roasted taste, or even a coffee taste depending on the infusion time.
Mugicha can be drunk either hot or cold, and can be served with Japanese dishes or with a refreshing slice of watermelon. It is a drink that can be prepared at home, but it can also be found in vending machines in Japan.
How to prepare cold mugicha
Simply infuse the mugicha in 1 liter of cold water for 15 minutes or more depending on your preference. Place it in the refrigerator for at least 1 hour. Serve it with ice cubes.
The mugicha, detox and rehydrating drink
Mugicha is not diuretic and is appreciated by children and elderly people. It improves blood circulation and has anti-cancer antioxidants.
It has healing effects, since it is rich in minerals such as zinc and silicon. It also contains gaba which is anti-anxiety, calming moods and anxieties.