Soba cha – Toasted buckwheat そば茶
Buckwheat from Japan is from the northern, cooler region, where the locals typically make a living from buckwheat cultivation.
What is special about toasted buckwheat "tea"?
Soba cha (buckwheat “tea”), although it is not actually tea, as it does not come from the Camellia Sinensis plant.
A special roasted grain that is a cousin of buckwheat found in most kitchen pantries.
This particular form of buckwheat was domesticated in East Asia and is most widespread in China, Tibet, South Korea and Japan.
This type of buckwheat is different from what we are used to, first of all, its size - it is noticeable that the grains are smaller and do not contain such a thick shell. Secondly, it is very rich in vitamins and minerals.
This special, small-grained variety has a much higher content of active ingredients, has a really sweet, cakey, toasted, almost edible taste, and is an excellent refreshing drink either cold or hot.
It does not contain caffeine, so it can be consumed at any time of the day.
100 gram package, in an aroma-sealing bag.
Use boiling water to prepare it. Use 6-180 ml of water for 200 g of buckwheat and soak for 1 minute. This can be repeated several times and can be prepared in larger quantities. I leave it to your taste, to experiment and, if you forget the water, it won't get bitter either.
