Barley Tea Day (Mugicha no Hi)

What Is Barley Tea Day?

June 1st is "Barley Tea Day." It was established in 1986 by the National Barley Tea Industry Cooperative (全国麦茶工業協同組合). June is the season of "bakushū" (literally "barley autumn"), when barley ripens and the harvest of barley -- the raw material of barley tea -- begins. June 1st is also the traditional day of "koromogae" (the seasonal change of clothing), making it a fitting start to barley tea season. The day highlights barley tea, one of Japan's most iconic drinks for staying hydrated in summer.

The Ingredients and Production of Barley Tea

Barley tea is made from barley. The grains are roasted and then steeped in water, producing a fragrant, toasty flavor and a brown color.

• Main ingredient: Barley
• Process: Roasting → Steeping
• Characteristics: A toasty aroma and refreshing, clean taste

The Historical Background of Barley Tea

The custom of roasting barley to make a drink has existed in Japan for a long time. During the Edo period, a drink called "mugiyu" was sold on the streets in summer, and it was a popular way for ordinary people to quench their thirst during the hottest months.

• Spread widely as "mugiyu" during the Edo period
• Records show it being sold from street stalls and along roadsides
• Considered the origin of today's barley tea culture

From "Mugiyu" to "Mugicha"

Mugiyu was originally drunk hot, but over time the custom of drinking it chilled took hold. As home refrigerators became widespread, cold barley tea became a fixture of summer in Japan.

Barley Tea and Japanese Daily Life

Barley tea is deeply woven into Japanese household life. It's commonly brewed in batches and kept on hand at home, making it something of a seasonal tradition in its own right. The cooperative established Barley Tea Day to promote barley tea.

• Often kept ready in pitchers at home
• A common everyday drink at schools and households
• Closely tied to summer meals and seasonal events

Characteristics of Barley Tea

• Color and aroma: Roasting gives barley tea its distinctive brown color and toasty fragrance
• Simple ingredients: Made primarily from barley
• Seasonality: Consumption in Japan tends to rise especially in summer
• "Bakushū" is an early-summer word: Despite containing the character for "autumn," it refers to the early-summer season when barley ripens and is harvested

Ways to Enjoy Barley Tea Day

• Compare how different roasting levels affect the aroma and color of barley tea
• Compare the production methods of barley tea with other teas like green tea or hojicha
• Explore the history of summer drinks in the Edo period
• Learn about the history of barley cultivation and its many uses

A Cup That Marks the Arrival of Summer

Barley Tea Day on June 1st celebrates barley tea at a seasonal turning point, when the barley harvest and the change of clothing coincide. Barley tea has long been connected to summer life in Japan. Let a single cup be your starting point for noticing the connections between the seasons, history, and food culture.