---
title: Barley Tea
slug: barley-tea-a39ae
url: /detay/barley-tea-a39ae
type: article
language: English
entity:
  primary: Barley Tea
  type: article
  disambiguation: Refreshing caffeine-free barley tea.  Enjoy this healthy, antioxidant-rich beverage hot or cold.
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Japanese Cuisine
    - Roasted Barley
    - Antioxidant Properties
    - Barley Tea
    - Caffeine-free
    - East Asia
    - Japan
    - Tea
author: Ömer Faruk Bilcan
created_at: 2025-07-09T16:49:09.646123+03:00
updated_at: 2025-07-23T14:47:46.584085+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/07/09/4YqWhxFftnwOHsdjKOSgpmpnQ9jAS9eO.jpeg
---

# Barley Tea

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## KURE Information Cards

![closeup-of-set-of-china-tea-on-mat-photo-xl.jpeg](https://cdn.t3pedia.org/media/uploads/2025/07/09/amRLZcUbX80Mvn01efRYXRoW8G4lV8sw.jpeg)
*Barley Tea*

| Field | Value |
|-------|-------|
| Type(s) | Herbal Beverage / Grain-Based Tea |
| Name(s) | Barley Tea (Mugicha in Japan) |
| Cultural Distribution | Japan Korea China India |
| Way of Consumption | Cold (Common in Summer) or Hot |
| Main Ingredient | Roasted Barley Grains (Hordeum vulgare) |

<!-- CONTEXT: Article Content for "Barley Tea" -->

## Article Content

Barley tea is a [caffeine-free](/en/detay/caffeine-and-its-effects-on-health-89906/llms.txt), natural beverage made by brewing roasted [barley grains](/en/detay/arpa-cayi-aaef0/llms.txt) in hot or cold water. It is traditionally consumed in many East Asian countries, particularly in Japan, Korea, and [China](/en/detay/yesil-cay-748725/llms.txt). Known as *mugicha* in Japan, this drink is prepared from roasted barley grains and is typically served cold during the summer months. Due to its lack of caffeine, it is also preferred by children and the elderly.

![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/07/23/aokqc2HRLL2uvbceITmHbSCUsYe54ZQP.jpg)
*Barley Tea (Pxhere)*

### **Historical Background**

Barley tea emerged as an extension of barley’s role in agricultural and culinary traditions. Barley was domesticated in the Fertile Crescent region of the Near East around 8000 BCE and became one of the staple grains in human diets. It has been consumed in various forms, both as food and drink, across different regions throughout history. Barley tea, in particular, has established itself as a traditional beverage with a long-standing presence in East Asian cultures. In Japan, Korea, and China, roasted barley grains for tea are either prepared at home or  commercially available. Traditionally, it is consumed as a daily beverage, either as a substitute for drinking water or alongside meals.

### **Composition and Antioxidant Properties**

Various phenolic compounds have been identified in barley tea. Among them are p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, [quercetin](/en/detay/baicalin-e6220/llms.txt), and isoamericanol A. Additionally, other known compounds such as p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid have also been isolated from tea samples.

The antioxidant capacities of these compounds have been evaluated, particularly by measuring their peroxynitrite scavenging activities. In the study, 3,4-dihydroxybenzaldehyde, p-coumaric acid, quercetin, and isoamericanol A demonstrated stronger antioxidant effects than BHT (butylated hydroxytoluene), a commonly used synthetic antioxidant. This finding suggests the potential biological functionality of barley tea. In particular, quercetin (23.2 mg/kg) and p-coumaric acid (103 mg/kg) were found in relatively high concentrations and exhibited notable antioxidant properties.

### **Usage and Consumption**

In contemporary Japan, barley tea can be prepared at home, while roasted barley grains are also commercially available. The beverage can be consumed either hot or cold, with cold preparation being particularly common during the summer months. Due to its caffeine-free nature, it is especially favored by children, the elderly, and individuals sensitive to caffeine. While *mugicha* was traditionally made at home using roasted barley grains, it could also be found in packaged and ready-to-drink forms.

<!-- CONTEXT: Academic Sources and References for "Barley Tea" -->

## Academic Sources and References

1. EtOH, H., Murakami, K., Yogoh, T., Ishikawa, H., Fukuyama, Y., & Tanaka, H. (2004). “Anti-Oxidative Compounds in Barley Tea.” Bioscience, Biotechnology, and Biochemistry, 68(12), 2616–2618. Erişim Tarihi: 8 Temmuz 2025. https://doi.org/10.1271/bbb.68.2616.
2. Newman, C. W., & Newman, R. K. (2006). “A Brief History of Barley Foods.” Cereal Foods World, 51(1), 4–7. Erişim Tarihi: 8 Temmuz 2025. http://new.westerntrailsfood.com/docs/barley\_history\_newmans.pdf.
3. PxHere. “Tea da hong pao tea cup.” PxHere. Yayın Tarihi: 1 Mart 2017. CC0 Public Domain. Erişim Tarihi: 21 Temmuz 2025. https://pxhere.com/photo/917787.
4. “Closeup of Set of China Tea on Mat.” Creazilla. Erişim Tarihi: 8 Temmuz 2025. https://creazilla.com/media/photo/1506725/closeup-of-set-of-china-tea-on-mat.