Roasted barley infusion / 12 x 5g sachets

Kanro no Mori Mugicha – Roasted Barley Infusion from Shimane

Rich in minerals and refreshing in taste, mugicha (roasted barley tea) has long been a staple summer beverage in Japan. This Kanro no Mori mugicha, when served hot, surprises with its exceptionally smooth and mild flavor.

Nestled among forests, the town of Sakurae in Shimane Prefecture enjoys a pristine natural environment. The Gōno River, which flows through the region, enriches the soil with nutrient-dense sediment, creating ideal conditions for barley cultivation. The barley is soaked in water and allowed to germinate, enhancing its nutrient content and resulting in a flavorful and nourishing mugicha.

A naturally caffeine-free infusion, it offers a gentle, soothing taste with a rich depth.

Preparation Tips

Hot Infusion (Teapot)

Place one sachet of mugicha in a teapot. Pour in boiling water and let it infuse for 2–3 minutes. Remove the sachet.

Hot Infusion (Kettle or Saucepan)

Boil 1 liter of water in a kettle or saucepan. Add one sachet of mugicha and let it infuse for 2–3 minutes on low heat, depending on your preference. Remove the sachet.

Cold Brew (Carafe Method)

Place one or two sachets of mugicha in a carafe filled with water. Let it infuse in the refrigerator for about 2 hours, adjusting the steeping time to taste. Remove the sachet before serving.

Net weight – 60g
Ingredient – Germinated barley

Origin – Japan, Shimane