Made from roasted barley, mugicha has a clear, dark brown colour and does not contain caffeine or tannin. Recent findings show that mugicha has anti-oxidant qualities that act against aging and illnesses such as cancer and diabetes. It can be served hot, but cold mugicha is particularly good to quench thirst in summer. Cold mugicha can be made simply by steeping tea bags in cold water. However, it is at its best when boiled for at least five minutes and then cooled.