Roasted Black Buckwheat

Roasted Fagopyrum tataricum

Origin: Ling Shan, Sichuan, China, altitude 1200 m

Black Buckwheat, lighter roasting at lower temperatures, grinding and pressing.

A caffeine-free beverage made from roasted high-altitude black buckwheat. A special high-altitude cultivar of black buckwheat growing on the slopes in the Ling Shan region of Sichuan Province. The seeds and plant parts are roasted at lower temperatures after drying. The mixture is then ground and pressed into specific granules. Golden green infusion, sweet, delicious taste of sourdough bread and butter biscuits with a trace of marzipan. Suitable for all-day and especially evening sipping while playing Mahjong.

Preparation of Black Buckwheat

Black buckwheat tea is very easy to prepare. Use 7 g of roasted buckwheat per 0.5 l of boiling water, steep for 60 seconds. In other infusions add about one minute of steeping. This drink can also be prepared in the Asian way with several infusions: 7 g of buckwheat per 150 ml of boiling water, steep for 45 seconds. In other infusions 90, 120 and 180 seconds.