Nabeshima Meicha: Mugicha, Barley Tea Bags

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

80g - 8 x 10g bags

This producer gently sand-roasts the barley to create 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.

The Rokujo barley used in these teabags 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.

The barley in these bags is broken up so that the infusion time is stightly quicker than the loose version. 

Brewing Instructions:

 HOT: 1 bag | 1ltr | 100°C | boil for 5 mins, cover & steep for 20min

COLD: 2 bags | 2ltr | Steep bags in cold, filtered water in the fridge for at least 8                hours

A Note From Nabeshima Meicha

 " Our Hida Barley Tea 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."