Value Village / Food & living

What are the common misunderstandings about keeping barley tea and other cold-brewed drinks safe?

This answer is a draft. It stays unpublished until legal review and source verification are complete.

The answerThe biggest misunderstanding is "in the fridge it keeps for a week". Mugicha contains starch, so bacteria grow in it easily. Even refrigerated, finish it within 1–2 days, and wash and dry the jug every time.

A jug of cold tea in the fridge is part of every Japanese summer. Barley tea (mugicha) is the classic, and as cold brewing spreads abroad, "how long does it keep?" is asked more and more often. The answer surprises many people: mugicha spoils faster than you would expect.

What to look for

DrinkGuide (refrigerated)Why
Mugicha (cold-brewed or boiled)1–2 daysContains starch and sugars that feed bacteria
Green tea (cold-brewed)1 dayCatechins are antibacterial, but it must not be left at room temperature
Black tea, rooibos (cold-brewed)1–2 daysAs above
Tap water (stored)2–3 days refrigerated (deteriorates once the chlorine is gone)Tokyo Metropolitan Waterworks Bureau guidance
[Verify] Check the figures from the Tokyo mugicha study in the published material of the Tokyo Metropolitan Institute of Public Health, and the stored-water guide in the Tokyo Metropolitan Waterworks Bureau Q&A.

Misunderstanding 1|Boiling sterilises it, so it keeps longer

Just after boiling the bacterial count is low, but bacteria get in as it cools and every time you pour. Boiled mugicha is also 1–2 days in the fridge. Let it cool down first, rather than putting it in the fridge hot.

Misunderstanding 2|Leaving the tea bag in makes it stronger

Left in, it produces off-flavours and cloudiness, and gives bacteria a foothold. Take the bag out once the brewing time is up.

Misunderstanding 3|Rinsing the jug with water is enough

The starch in mugicha stays on the inside as a slimy film. Wash it every time with detergent and a sponge, taking off the lid, gasket and spout, then dry it. For narrow-necked bottles, a long-handled sponge is the standard tool.

Misunderstanding 4|Drinking from the bottle is fine as long as it goes back in the fridge

Once you drink from the bottle, bacteria from your mouth get in, and if there is sugar they multiply fast. Anything you have drunk from should be finished the same day; better still, pour it into a glass.

Misunderstanding 5|The cloudiness or sour taste is my imagination

Cloudiness, sourness, thickening or a change in smell are signs of spoilage. If in doubt, throw it out — that is the safe side.

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Sources

https://www.tmiph.metro.tokyo.lg.jp/

https://www.waterworks.metro.tokyo.lg.jp/kurashi/shitsu/

https://www.mhlw.go.jp/www1/houdou/0903/h0331-1.html

⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.

About this article

What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.

This is general information. Results vary from person to person and depend on your own conditions and surroundings.

Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.

Some ingredients need thorough cooking. Eat raw only foods that are sold for raw consumption. If you have allergies, check the ingredients.

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