Natural product
Buckwheat tea is not a tea in the usual sense. The tea is not made from leaves or flowers, but from seeds of Tatar buckwheat. Tatar buckwheat (Fagopyrum tataricum) belongs to the genus Fagopyrum of the knotweed family. Although there are fifteen different species among the plants of this genus, only common buckwheat and Tatar buckwheat among the annual plants of this genus deserve special attention. Buckwheat is eaten with pleasure, whereas Tatar buckwheat has found its use in teacups.
From its original home in China, Tatar buckwheat spread to Korea and Japan, Nepal and India, Europe and North America. Buckwheat tea is called differently in different countries: in Korea as memil-cha, in Japan as soba-cha and in China as ku qiao-cha. Buckwheat tea is one of the most popular beverages in China.
The birthplace of our tea is Sichuan province in southwest China. The history of tea production in Sichuan Province is at least 2000 years old, which is considered the ancestral region of China's tea culture and is one of the most beautiful and mysterious provinces in China. It borders Tibet and has a unique climate, with high mountains and nature reserves, with pandas and incredible cultural heritage. Sichuan has amazing energy. We would like to pass some of this energy on to you.
This is how you prepare your BUCKTEA properly
In order for the drink to develop all its beneficial properties, it must be properly prepared according to certain rules. Buckwheat tea can be brewed in any suitable container: be it a mug, porcelain or glass teapot, gaiwan, or French press. You need 1-2 teaspoons of tea per 250 ml of water. Pour boiling water over and let it steep for 3-5 minutes. You can increase the time to 8 minutes, then the infusion will be stronger. Tea withstands an average of 3 infusions. However, it is not recommended to brew it more often or to steep it for an unnecessarily long time, as over-extraction will be used and the taste will deteriorate.