How To Make Mugicha

Japan tea comes in many varieties, from the simple green tea, through to the more complicated herbs and spices. They're all available in convenience stores and one of my favourites is mugicha; roasted barley. Distinguishing features are that it is darker brown than other teas, caffeine-free, and refreshing in the summer. And it's easy to make too!

Step one: procure a teabag.


Step two: fill up a litre of water and add said teabag.


Step three: leave to cool for three hours.


Step four: serve cold or warm it up for Winter's nights, ahhh.

Quick kanji lesson:
茶 (cha) = tea
緑茶 (ryokucha) = green + tea
麦茶 (mugicha) = barley + tea
茶色 (chairo) = brown + colour (brown)