Homemade Mugicha, Japanese Barley Tea from Wheat


I want to drink barley tea on a hot day. But it’s not available overseas. This is a recipe to make it.

Barley tea is usually made from barley or pearl barley. However, wheat is easier to find in Finland, so I’m going to introduce a recipe using wheat.

Homemade Mugicha, Japanese Barley Tea from Wheat

I want to drink barley tea in the hot summer. Since barley tea is not available overseas, I made it by hand using wheat, which is easier to buy.
Prep Time0 mins
Cook Time30 mins
Rest After Cook1 hr
Servings2 L mugicha
  • grain wheat (threshed) 120 g
  • Set the oven (*1) to convection mode or heat from above and below mode (*2).
  • Preheat the oven to 200℃. Preheat the baking sheet as well.
  • Put the wheat in the baking sheet and heat it.
  • If you are making it for the first time, check the temperature every 5 minutes; it will start to burn after 20 minutes.
  • Cook for about 25-30 minutes.
  • The top is the original wheat, and the bottom right is a guide to stop heating. The color looks like light-roasted coffee beans. The bottom left is undercooked. Or, if the fragrant smell becomes a little burnt, stop cooking and let cool.
  • Boil water and add the wheat. It is recommended to boil 4 tablespoons per liter of water for about 5 minutes.
  • Stop heating, remove from heat, and strain.
  • Chill in the refrigerator until ready to serve.
It can be heated in a frying pan, but since it is hot, an oven is recommended. More about it, you can check here.
Enjoy Barley Tea Made from Wheat Overseas!
Mugicha, barley tea, is essential for Japanese summer. I can't buy barley tea overseas. So I made it by hand with wheat, which is easy to buy.
Check for unevenness in color during heating, and stir if uneven.
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