Soba buckwheat tea

It is easy to identify fried nuts and popcorn in the smell

It has a very light, sweet body, the taste is dominated by sweet nutty, baking notes with a light buckwheat aftertaste

Classic option:
1. Add 3-4 g of buckwheat tea to a heated dish
2. Pour 200 ml of water at 85-95°C
3. Infuse for 60 seconds and filter

For a large volume:
1. Add 6-8 g of buckwheat tea to a heated dish
2. Pour 400-500 ml of 95°C water
3. Infuse for 2-3 minutes and serve in a separate dish

Cold serving:
1. Add 15g of buckwheat
2. Pour 1 liter of water at 80°C
3. Allow to cool completely
4. Serve with ice

Soba cha, although not a tea because it does not come from the Camellia Sinensis plant, is the roasted grain of the Japanese Dattan buckwheat, a cousin of the regular form of buckwheat, not to be confused with the Chinese Ku Qiao, which can be found in most kitchen pantries. This specific form of buckwheat was domesticated in East Asia and continues to be common in China, Tibet, South Korea and Japan. The unique difference of Tatar buckwheat is its size - you will notice that the grains are smaller and do not contain such a thick husk. Buckwheat tea (soba cha Dattan) originated in Japan about 300 years ago. Initially, buckwheat grain was used for food, and then they tried to process it into tea. Over time, various methods of its preparation appeared that satisfied the tastes of consumers. Modern "soba cha" is produced from buckwheat grain, which is cultivated in special fields. Buckwheat grows in conditions that control humidity, temperature and other conditions to promote its growth and development. This guarantees high quality and taste characteristics of tea. After the buckwheat grain ripens, it is harvested by harvesters from the field by hand or with the help of special machines. After the grain is collected, it undergoes a process of light baking, which gives the tea a characteristic nutty taste. Soba cha has gained popularity as an alternative drink to coffee and tea because it does not contain caffeine. It has a rich composition of nutrients and antioxidants that contribute to maintaining health. Its production and consumption have become permanent elements of Japanese culture, and have also gained popularity in many other countries.

📍 Japan, Nagano