Despite being referred to as a 'tea', mugicha does not contain any tea leaves. It is instead an infusion of roasted barley that is normally drunk cold in Japan during the warmer summer months, making it a healthier alternative to refreshing soft drinks and other sugary beverages. Take a look at japancentre.com's Tea section for a wide range of teas that can be enjoyed hot or cold.
• To make hot tea, add one teabag to a kettle of boiling water. Allow to infuse for 3 minutes before serving. • To make cold tea, add one teabag to 1L water and allow it to chill in the fridge for 1 hour before serving.