How to prepare mugicha?

Mugicha can be drunk cold or hot depending on your desires, the seasons, your moods...and you can drink it lightly or more intensely infused.

Unlike tea, there are no specific rules with mugicha. You drink it as you like .

Maison Aimi's organic French mugicha or barley tea is roasted and crushed, which means that it infuses very well in cold water directly and even more so in hot water.

Mugicha, called "hot brew", is drunk hot for a comforting effect.

For a hot infusion, simply boil water at 90°-100° and pour the hot water directly into the container containing the mugicha.

To prepare a cup of mugicha "hot brew"

For an intense “coffee” style infusion, put 2 teaspoons in a reusable fabric tea bag and let it steep for around 5 minutes then remove the bag.

For a milder infusion, put only 1 teaspoon in the cloth tea bag and let it steep for about 2 minutes then remove the bag.

To prepare a teapot of mugicha "hot brew"

Place about a tablespoon in a reusable cloth tea bag and steep for about 5 to 15 minutes depending on your preference.

Unlike tea, the taste will not become more bitter if you increase the brewing time or the dose, but it will become more intense. You just have to learn to dose according to your taste.

Mugicha, known as "cold brew", is drunk cold for a thirst-quenching effect.

There are also two methods for drinking cold mugicha: infuse hot and let cool, and simply infuse...cold! Yes, it is possible and it is the method that is even recommended by some tea sommeliers.

For this, we offer you a crushed version of our mugicha, roasted beans which are then crushed to allow you to infuse your mugicha directly cold.

No need for hot water, just put a dose of mugicha in your reusable fabric tea bag, place it in your container and fill with cold water or with water at room temperature (and preferably filtered).

To prepare a carafe of mugicha "cold brew" of approximately 1L

Fill a cloth tea bag with 1 tablespoon of mugicha, place the bag in the carafe and pour cold water or room temperature water into it. Finally, let it infuse in the refrigerator or on your table for about 10 to 15 minutes for a rather light infusion and longer for a more intense infusion.

You can keep your carafe in the fridge and serve chilled or leave it at room temperature on your table and use it throughout the day.

If you don't finish your carafe, you can keep it in the fridge for around 2-3 days.

To prepare a glass of mugicha "cold brew"

Fill a cloth tea bag with 2 teaspoons of mugicha, place the bag in a glass of water for example and pour cold water or water at room temperature into it. Let it infuse for about 5 minutes for a rather light infusion or more to gain intensity.

You can also enjoy it chilled with crushed ice and a little lemon juice, for example.