While popular in Japan, Japanese restaurants here don't usually serve mugi cha. Part of it is because most Japanese restaurants here aren't really Japanese. But even in Japan, it's not very common. Maybe select types of restaurants like ramen shops.

It's relatively ubiquitous in Korean restaurants. If you can find a decent one near you, ask if they have bori cha (hot or cold; summer is usually cold, winter usually hot). Hopefully they'll have a representative serving.


The product you bought - was it whole barley or bits and pieces? I've only bought whole barley and we use quite a bit to make tea. Not sure, but I'm gonna say 1 cup to make 2 quarts of tea. I've never seen it made by the cup to be honest.

I usually make hot mugicha in a teapot like regular tea, but you have to use more and/or steep longer (like 10 minutes). For cold just throw teabag(s) in a pitcher and stick it in the fridge for a couple hours or overnight.

In Japan barley tea is most often drank chilled in summer, but I tend to like it hot in the winter.

Speaking of teabags, mugicha usually comes in big teabags, several times an ordinary bag. These are the right size if you're making a whole pitcher of refrigerator tea.

I usually tear open a bag and put just the right amount in my teapot for hot-steeping.

Great stuff - comes in a paste so easy to adjust amount. Comes in beef, turkey, veggie.

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When I was looking for beef bouillon cubes I noticed this brand on the shelf right beside them. I’d already decided to try some. I’ll start with the “Roasted Beef Base” variety.