Roasted barley tea is a caffeine-free, roasted-grain-based infusion made from barley, which is popular in Korean, Chinese, and Japanese cuisine. It is also used as a caffeine-free coffee substitute in American cuisine.

Roasted barley tea is called mugicha(麦茶) in Japanese, dàmàichá (大麦茶) or màichá (麦茶 or 麥茶) in Mandarin Chinese, and boricha (보리차) in Korean. In Japan it is generally regarded as a cooling beverage, while in Korea and China it is served year-round, warm in summer and cool in winter. Originally, roasted barley seeds were stewed in warm water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.