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Price: £3.40
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
The name buckwheat tea is a bit of a contradiction! Firstly, buckwheat tea is not actually a tea but an infusion and is naturally caffeine free. However, it is known throughout the world as a tea! In Japan it is known as soba cha, in Korea as memil cha and in China as kuqiao cha -cha meaning tea. Secondly buckwheat is not related to wheat or any cereal grain but infact is a fruit seed that is related to rhubarb and sorrel!
However, buckwheat tea has been drunk in SE Asia for thousands of years and its health benefits are many. Buckwheat is high in rutin which is good for the circulation and helps against the hardening of arteries. It is high in vit B and anti-oxidants and helps support the immune system and is known to regulate digestion and reduce inflamation in the intestines. Another bonus is once the buckwheat has been infused it can be eaten!
| Buckwheat tea is made from roasted buckwheat. The buckwheat is firstly husked, cooked and then roasted.
I first tasted kuqiao cha in North China where it was served in a glass with the buckwheat left in. It was quite common to see it listed on tea menus alongside such famous Chinese teas as Long Jing and Keemun.
In Chinese medicine it is used to treat a myriad of ailments including circulatory and digestive problems. |
Buckwheat can be steeped a few times until the flavour is dissipated but then do not throw the buckwheat away, instead eat it by incorporating it into salads or treating as you would rice or quinoa and serving it as part of a savoury dish. It can even be made into porridge! Not only is buckwheat very healthy but also very versatile and economical!
The small roasted nibs of buckwheat are a pretty mixture of golden brown colours. The smell is nutty and savoury. On steeping the infusion takes on a golden yellow colour with a dominant malty smell and has a nutty, savoury taste with a gentle sweet finish. The wet buckwheat has a deliciously enticing smell of chocolate once it has been steeped! Can be reinfused a few times increasing the length of steep each time
Enjoy with breakfast foods such as toast or cereals.
3g to 200ml of water at 100c. Steep for 4 minutes. Can be resteeped.
Infusion Accessories
Brew by the cup using an infuser or brew using a teapot and strainer.
Roasted buckwheat