Japanese barley tea producers and farmers are preparing for the new-crop season as temperatures rise across the region [1].
This seasonal transition is critical because the flavor of barley tea peaks when produced from fresh, newly harvested crops. As a staple summer drink, the timing of the harvest and roasting process directly impacts the quality and availability of the beverage for the peak demand months.
At the Kawahara Flour Mill in Tokyo's Nerima Ward, the facility is processing barley using a specialized roasting method. The mill, which was founded in 1940 [1], roasts the barley using sand heated to approximately 300 degrees Celsius [1]. This high-temperature process is essential for developing the distinct toasted flavor of the tea.
"Barley tea is an image many people have as a 'summer drink.' The busiest time is summer," said Wataru Kawahara, representative of Kawahara Flour Mill [1]. He said that in the Kanto region, the harvest is soon to begin, marking the arrival of the new barley [1].
In Saitama Prefecture's Chichibu City, barley farmer Ichiro Machida is conducting final quality checks on his fields. The harvest typically begins in June [1], and farmers must ensure the crop is optimal before the machinery moves in.
Market demand has shifted this year due to weather patterns. Heat has persisted since approximately April, causing barley tea sales to grow faster than in previous years [1]. This early surge in consumption has put additional pressure on the supply chain to prepare the new crop efficiently.
Customers have also noted the early shift in habits, with some saying they have been drinking barley tea since before the official start of summer [1].
“The busiest time is summer.”
The early spike in barley tea demand reflects a growing trend of climate-driven consumption patterns in Japan. By shifting the sales peak earlier into the spring, producers and farmers face a compressed timeline to move from the final field checks in Chichibu to the high-heat roasting processes in Tokyo, highlighting the vulnerability of traditional seasonal agriculture to fluctuating temperature norms.
