Nutrition Diet: Which Japanese tea doesn't have caffeine? Your guide to healthy infusions

November 10, 2025 •

3 min read

In Japan, a significant portion of the population, from toddlers to the elderly, regularly enjoys mugicha—a naturally caffeine-free barley infusion—as a daily beverage. This tradition offers a clear answer to the question: which Japanese tea doesn't have caffeine?, revealing a vibrant world of herbal and roasted infusions beyond traditional green tea.

Quick Summary

This article explores naturally caffeine-free Japanese herbal infusions, such as mugicha (barley tea), sobacha (buckwheat tea), and kuromamecha (black soybean tea), detailing their nutritional benefits and brewing methods.

Key Points

Mugicha (Barley Tea): A naturally caffeine-free infusion made from roasted barley, perfect as a refreshing and hydrating summer drink.
Sobacha (Buckwheat Tea): A calming, nutty, and earthy herbal tea made from roasted buckwheat, which is naturally gluten-free and rich in antioxidants.
Kuromamecha (Black Soybean Tea): A nutrient-dense, roasted black soybean tea with a sweet, nutty flavor, known for antioxidants and potential hormonal balance benefits.
Not all Japanese teas are equal: Hojicha and Genmaicha contain very low levels of caffeine but are not caffeine-free, as they are derived from the tea plant.
Health Benefits: These herbal infusions offer hydration, antioxidants, and digestive support, and are suitable for all ages and evening consumption.
Easy to Brew: Most caffeine-free Japanese teas are simple to prepare, whether brewed hot for a rich flavor or cold-brewed for a refreshing beverage.

Many people associate Japanese tea exclusively with green tea, such as matcha and sencha, which contain moderate to high levels of caffeine. However, a rich tradition of naturally caffeine-free herbal infusions, or cha, exists in Japan. These teas are made from roasted grains, beans, or roots, providing a flavorful and nutritious alternative for those sensitive to caffeine, including pregnant women, children, and individuals seeking a relaxing evening drink.

Mugicha: The Quintessential Summer Drink

Mugicha, or barley tea, is the most popular caffeine-free tea in Japan and a ubiquitous summer refreshment. Made from roasted barley kernels, it's typically served chilled, with many households keeping a large pitcher in the refrigerator during warmer months. Its toasty, slightly nutty flavor is mild and refreshing, making it an excellent alternative to water and sugary sodas.

Brewing Mugicha

Brewing mugicha is simple and can be done either hot or cold.

Cold Brew: Place a mugicha tea bag or a handful of roasted barley kernels in a pitcher of cold water. Refrigerate for 2-3 hours until a golden-brown infusion is achieved. Remove the bag or strain the kernels and serve chilled.
Hot Brew: Boil water, add the mugicha bag or kernels, and simmer for 5-10 minutes. This method yields a richer flavor. Serve warm or allow it to cool before chilling.

Sobacha: A Nutty and Hearty Brew

Sobacha, or buckwheat tea, is another naturally caffeine-free herbal infusion made from roasted buckwheat kernels. Despite its name, buckwheat is not a grain but a seed, making sobacha a gluten-free option. It has a distinctive, earthy, and nutty flavor with a light aroma, and is known for its calming properties.

Health Perks of Sobacha

In addition to being caffeine-free, sobacha is prized for several health benefits.

Antioxidants: Rich in antioxidants, particularly rutin, which helps fight oxidative stress and inflammation.
Cardiovascular Health: Rutin also supports heart health by helping to lower blood pressure and improve blood circulation.
Digestive Aid: It can aid digestion, reduce bloating, and is a source of fiber.

Kuromamecha: Delving into Black Soybean Tea

Kuromamecha, made from roasted black soybeans, offers a rich, slightly sweet, and nutty taste. Like sobacha, it contains no caffeine and is packed with nutritional value from the beans themselves. A unique feature of kuromamecha is that the softened beans can be eaten after brewing for an extra boost of fiber and nutrients, minimizing waste.

Benefits of Kuromamecha

Rich in Antioxidants: The black soybeans are rich in anthocyanins, which offer powerful antioxidant properties and contribute to the tea's deep color.
Hormonal Balance: The isoflavones in black soybeans can help regulate hormonal balance.
Weight Management: Components like saponin and isoflavones may improve metabolism and limit fat absorption.

Low-Caffeine Teas: A Note on Hojicha and Genmaicha

While this article focuses on truly caffeine-free options, it's worth noting two popular Japanese teas with very low caffeine levels: Hojicha and Genmaicha. Hojicha is roasted green tea, and the roasting process significantly reduces its caffeine content. Genmaicha is a blend of green tea and roasted rice, so the rice dilutes the overall caffeine. However, because both still contain tea leaves, they are not zero-caffeine and are not suitable for those who need to avoid caffeine entirely. For a truly caffeine-free brew, stick to the herbal infusions listed above.

Comparison of Caffeine-Free and Low-Caffeine Japanese Teas


Feature	Mugicha	Sobacha	Kuromamecha	Hojicha	Genmaicha
Base Ingredient	Roasted Barley Kernels	Roasted Buckwheat Kernels	Roasted Black Soybeans	Roasted Green Tea Leaves & Twigs	Green Tea & Roasted Brown Rice
Caffeine Level	None	None	None	Very Low	Low
Flavor Profile	Toasty, nutty, mild	Earthy, nutty, subtle sweetness	Nutty, sweet, roasted aroma	Smoky, toasty, caramel notes	Nutty, toasted, grassy
Gluten-Free	No	Yes	Yes	Yes	No
Best For	Cooling summer drink, daily hydration	Calming evening drink, gluten-free diet	Antioxidant boost, hormonal support	Evening relaxation, digestive aid	Warm, comforting daily sip

Conclusion: A Nutritious and Relaxing Ritual

Exploring Japanese teas beyond the high-caffeine green varieties opens up a world of nutritious and flavorful options. From the refreshing simplicity of mugicha to the earthy goodness of sobacha and the rich taste of kuromamecha, there is a caffeine-free Japanese tea for everyone. These herbal infusions are perfect for any time of day, offering hydration, antioxidants, and soothing comfort without the stimulating effects of caffeine. Incorporating these into your diet can be a delicious and mindful way to improve your overall nutrition and well-being.

For more information on brewing and enjoying mugicha, check out this guide: Mugicha (Japanese Barley Tea) 麦茶 • Just One Cookbook.

Frequently Asked Questions

Several traditional Japanese teas are naturally caffeine-free as they are not made from tea leaves. The most common examples are Mugicha (roasted barley tea), Sobacha (roasted buckwheat tea), and Kuromamecha (roasted black soybean tea).

Yes, mugicha is naturally caffeine-free and widely considered safe for children and pregnant women. In Japan, it is a staple for daily hydration for people of all ages.

Yes, Hojicha is a roasted green tea and therefore contains a small amount of caffeine. The roasting process significantly reduces the caffeine content, but it is not completely caffeine-free like herbal infusions.

Sobacha has a distinctive nutty and earthy flavor with a mild, comforting aroma. It can be enjoyed hot or cold and is free from the bitterness often associated with traditional teas.

Yes, after brewing Kuromamecha, the roasted black soybeans are edible. They become soft and can be enjoyed as a nutritious snack, added to salads, or mixed into other dishes.

The main difference is the base ingredient: Mugicha is made from roasted barley, while Sobacha is made from roasted buckwheat. This gives them distinct flavor profiles—mugicha is toasty and nutty, while sobacha is earthy and nutty.

Yes, many of these herbal infusions, especially mugicha and sobacha, are delicious when cold-brewed. This method is particularly popular during hot weather for a refreshing and hydrating drink.