In Tokyo, there are only two makers of barley tea, known as mugicha, highlighting the rarity of this traditional beverage. A recent visit to one of these makers provided insight into the meticulous process involved in producing this tea.
Mugicha holds significant cultural value in Japan, often enjoyed for its refreshing qualities, especially during the hot summer months. The production methods reflect a deep-rooted tradition that has been passed down through generations.
However, small tea makers in Tokyo face various challenges, including competition from larger brands and the need to preserve their artisanal techniques. This visit underscores the importance of supporting local producers to keep such traditions alive.