Every summer, mugicha (barley tea) is a staple in Japanese households—its toasted, refreshing flavor beloved by both children and adults. Yet few know how it’s actually made. That’s the heart of the “How is Mugicha Made? A Family Roasting Journey” experience.

In this hands-on program, families explore how barley grows, is processed, and transforms into the familiar taste and aroma of mugicha. Set in agricultural experience farms, local tea facilities, or food education centers nestled in nature, the journey engages the senses: touch, sight, smell, and taste.

Step 1: Get hands-on with unroasted barley—both hulled and polished grains. Handling the raw barley, smelling it, even gently crushing it, reveals a surprising texture and scent compared to what comes in a typical mugicha pack. It’s a reminder that today’s brew began as simple grain.

Step 2: Using a roasting machine or iron pan, participants roast the barley together. While adults get safety guidance, children can stir the grains and observe the color shift. As the grains deepen in color and a rich, toasted fragrance fills the air, you suddenly realize that the familiar mugicha flavor is something you helped create.

After the roasting is finished, the barley is allowed to cool before moving on to making mugicha (barley tea). Participants learn both the boiling and cold-brew extraction methods, then pour and taste the tea they’ve prepared themselves. The way the aroma unfolds, the depth of color, and the smoothness of flavor—all reveal how even with the same ingredients, different roasting and brewing techniques can create remarkably different results. It’s a moment that opens the eyes to the true depth and richness of mugicha.

In some regions, the experience extends further with tastings of sweets and bread made from barley, or hands-on crafting using barley straw. These activities allow visitors to appreciate the many facets of barley as a material. For families, children often take pride in serving the mugicha they’ve roasted themselves to their loved ones—a heartwarming highlight of the journey.

This experience is also well-received by international travelers. As a symbol of Japanese summer, mugicha becomes a gateway for discovering the wisdom and care infused into this humble yet beloved beverage. With multilingual guides and recipe cards provided, guests are encouraged to recreate the experience even after returning home.

More than just a cooking activity, this hands-on encounter invites deeper reflection: “Why does it taste this way?” “How is it made?” “Who puts their hands and heart into it?” Through mugicha, something so simple and familiar, participants are gently guided into the untold stories behind everyday foods—a quiet, meaningful moment of discovery.

What was once a drink consumed daily becomes something entirely new when made with your own hands. The aroma and taste encountered along the journey linger gently, continuing on even after returning home.