Buckwheat tea
| Buckwheat tea | |
|---|---|
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| Type | Herbal tea |
| Other names |
|
| Origin | East Asia |
| Quick description | Tea made from roasted buckwheat |
| 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 as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶; 苦蕎茶) in China, is a tea made from roasted buckwheat.[1] Like other traditional 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 in Gangwon Province has been popular for making memil-cha, as it is nuttier and contains more rutin.[2]
Preparation
[edit | edit source]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]
See also
[edit | edit source]- Bori-cha – barley tea
- Hyeonmi-cha – brown rice tea
- Oksusu-cha – corn tea
- Roasted grain beverage
- List of buckwheat dishes
References
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