1. The Science of "Cooling" (Alkylpyrazines)
Mugicha isn't just physically cold; it is chemically cooling. The roasting process of the barley generates aromatic compounds called alkylpyrazines. Studies suggest that these compounds may improve blood fluidity, preventing the blood from becoming thick and sluggish due to dehydration in summer heat.
This improved circulation helps the body regulate its temperature more efficiently, which is why it is the go-to drink for combating heatstroke in East Asia.
Expert Tip: Hot vs. Cold Brew
Cold Brew: Smoother, sweeter, less bitter. Takes 2 hours in the fridge. Best for hydration.
Hot Brew: Stronger, toastier, more aromatic. Takes 5-10 mins boiling. Best for digestion after a meal.
2. Mugicha vs. Boricha: What's the difference?
You will often see these two names used interchangeably, but there are regional differences:
- Mugicha (Japan): Usually pure roasted barley. Often sold in large "cold brew" teabags for pitchers.
- Boricha (Korea): Often sold as loose grains to be boiled. It is frequently mixed with Oksusu-cha (Roasted Corn Tea) to add sweetness and depth.
3. How to Make It
The Pitcher Method (Easiest):
1. Buy a pack of Cold Brew Mugicha Bags.
2. Drop one bag into a 1-liter pitcher of cold water.
3. Refrigerate for 2 hours.
4. Remove the bag (squeezing it for extra flavor) and serve over ice.
The Kettle Method (Traditional):
1. Add 2-3 tablespoons of loose roasted barley to 1 liter of boiling water.
2. Simmer for 5-10 minutes.
3. Strain out the grains and let the tea cool.
Ready to stock your fridge?
We've reviewed the best Japanese and Korean brands, highlighting which ones are best for cold brewing vs. hot boiling. See our Top 5 Barley Teas of 2025 →