Tea in Japan is green tea, that is not based on black fermented tea leaves as is common in India and China. Tea is at the core of traditional Japanese food culture (Kakuzō, 2010) and is well-known from the traditional Japanese tea ceremony (chanoyu) and practiced as one of the so-called Zen ways, the way of tea (sadō or chadō) (Fisher, 2022). However, the Japanese also make extracts of other ingredients as a kind of tea, e.g., mugicha made from roasted barley, a beverage often enjoyed chilled in the hot season.