Nabeshima Meicha: Mugicha, Barley Tea

Nabeshima Meicha uses Rokujo barley from Kokufu-cho in Hida Takayama, Gifu Prefecture.

200g

They gently sand-roast it to produce an aromatic flavour and amber colour that has fast earned acclaim throughout Japan and the world as one of Nabeshima Meicha’s new signature products.

Brewing Instructions: 15g | 1ltr | 100°C | 35min

• Boil your water in a pan, you may want to use less water if you like your mugicha very strong
• Add 15g of barley and simmer for 5 minutes 
• Turn off the heat, cover and steep for 30 minutes 
• Strain into a jug for storage. Enjoy warm or cold. 
• 100g Bag

A Note From Nabeshima Meicha

"Winters in Hida are intense, with the snow piling up and frigid cold. The Rokujo barley we use in our barley tea is sown from November through December, before the winter cold becomes more intense. The barley is allowed to slumber in the snow to develop richer glucose content. The result is a barley with smaller granules and excellent sweetness.

 Our Hida Barley Tea, by contrast, utilises 100% grade AA barley, the highest grade, produced locally. Compared to firing tea in pans, we employ traditional sand-roasting, a more painstaking process. Slowly roasting the barley in drums with sand imparts a rich aroma and prevents it from being scorched. The rich aroma and bouquet you will experience are one of the foremost charms of Hida Barley Tea.

As traditional tea purveyors, we consider ourselves to be not in the business of merely selling tea, but producing safe and quality products and promoting the culture of tea and what makes it delicious. This barley tea represents our latest innovation."