Naturally Grown Mugicha (Barley Tea) – Whole Roasted Barley

For many Japanese families, mugicha is the taste of summer—a refreshing, naturally caffeine-free drink enjoyed throughout the day, from childhood to adulthood.

What sets this mugicha apart begins in the field. The barley is grown through natural cultivation, without synthetic pesticides or chemical fertilizers, allowing it to mature slowly in healthy, living soil. This patient approach brings out the grain's own natural sweetness and character before it is ever roasted.

After harvest, the barley is carefully roasted to develop a warm, toasty aroma while preserving its clean, mellow flavor. The result is a comforting everyday tea that is equally refreshing served ice-cold on a hot summer day or enjoyed warm during the colder months.

Product Info

• Ingredients: Naturally Grown Roasted Barley
• Tea Type: Mugicha (Barley Tea) – 240 g
• Origin: Tokushima Prefecture, Japan

How to Brew

• 30–40 g roasted barley
• 1.2–1.5 L water

Bring the water to a boil, add the roasted barley, and simmer for 3–5 minutes. Strain out the barley, then enjoy it hot or chill it in the refrigerator before serving.

About Vendor

At Wakaba, natural cultivation is more than simply avoiding synthetic pesticides and chemical fertilizers—it is a philosophy built on the belief that healthy soil and healthy crops need no artificial inputs.

Rather than relying on fertilizers or pesticides, Wakaba allows the natural vitality of the soil and the plants to guide cultivation. This approach requires patience and careful observation, but it enables each crop to develop its own character.

The barley used for this mugicha is grown on Wakaba's own farm before being carefully roasted by a long-established local roasting specialist in Tokushima, bringing out its rich aroma, deep flavor, and clean finish.

Guided by a commitment to producing food that is both wholesome and delicious, Wakaba continues to craft naturally grown barley tea that reflects the character of its fields.