| Buckwheat tea | |
|---|---|
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| Type | Herbal tea |
| Other names |
|
| Origin | East Asia |
| Quick description | Tea made from roastedbuckwheat |
| Temperature | 90 °C (194 °F) |
| Time | 2‒4 minutes |
| Korean name | |
| Hangul | 메밀차 |
| Hanja | 메밀茶 |
| RR | memilcha |
| MR | memilch'a |
| IPA | me.mil.tɕʰa |
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Buckwheat tea, known asmemil-cha (메밀차) inKorea,soba-cha (そば茶) inJapan, andkuqiao-cha (苦荞茶;苦蕎茶) inChina, is a tea made from roastedbuckwheat.[1] Like othertraditional Korean teas,memil-cha can be drunk either warm or cold and is sometimes served in place of water.[2][3] Recently,tartari buckwheat grown inGangwon Province has been popular for makingmemil-cha, as it is nuttier and contains morerutin.[2]
Buckwheat is husked, cooked, and dried then pan-fried without oil.[4][5] For one part of buckwheat, ten parts of water are used.[4] 5–10 millilitres (0.18–0.35 imp fl oz; 0.17–0.34 US fl oz) of roasted buckwheat is added to 90 °C (194 °F) water and infused for 2–4 minutes.[2]
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