Tokyo has only two barley tea makers, we visited one to see how mugicha is made
This article explores the traditional production process of mugicha, a popular Japanese barley tea. It highlights the artisanal methods used by Ogawa Sangyo, one of the few remaining manufacturers in Tokyo, emphasizing their commitment to direct-fire roasting and domestic ingredients.
Why it matters
It provides cultural insight into traditional food manufacturing practices in Japan, contrasting artisanal methods with mass-production techniques.
With barley tea going into glasses as the weather heats up, we find out what goes into making barley tea .
The article is a neutral, descriptive feature piece about a food production process with no political or social agenda.
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in