Mugicha: Roasted Barley Iced Tea

In a large pot, bring 1.5 liters of filtered water to a rolling boil over high heat.

Once boiling, reduce the heat to medium-low and add the 3 roasted barley tea bags (or approximately 30g loose roasted barley).

Simmer gently for 10-15 minutes, allowing the barley to release its rich, nutty flavor into the water.

Remove the pot from the heat and let the tea bags (or loose barley) steep for another 5-10 minutes. For a stronger flavor, steep longer.

Carefully remove and discard the tea bags, or strain the loose barley tea through a fine-mesh sieve into a heatproof pitcher to remove all solids.

Allow the mugicha to cool completely to room temperature. This helps prevent cloudiness when chilling.

Once cooled, transfer the pitcher to the refrigerator and chill thoroughly for at least 2 hours, or until very cold.

Serve the chilled Mugicha over ice cubes, garnished with optional fresh lemon slices and mint sprigs if desired. Add granulated sugar to taste for a sweeter version.