Buckwheat tea

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Buckwheat tea
Memil-cha (buckwheat tea).jpg
TypeHerbal tea

Other names
  • Memil-cha
  • soba-cha
  • kuqiao-cha
OriginEast Asia

Quick descriptionTea made from roasted buckwheat

Temperature90 °C (194 °F)
Time2‒4 minutes
Korean name
Hangul
메밀차
Hanja
--茶
Revised Romanizationmemil-cha
McCune–Reischauermemil-ch'a
IPA[me.mil.tɕʰa]
Roasted buckwheat

Buckwheat tea, known as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶) 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 is popular for making memil-cha, as it is nuttier and contains more rutin.[2]

Preparation[edit]

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]

References[edit]

  1. ^ Kim, Dakota (22 October 2015). "10 Strange and Wonderful Korean Teas". Paste. Retrieved 27 January 2017.
  2. ^ a b c 유, 주 (13 November 2012). "계절별 마시기 좋은 한국의 차(茶)". 차의 향기 (in Korean). Retrieved 31 May 2017 – via Naver.
  3. ^ Kapur, Mita (1 May 2016). "In the belly of the beast". The Indian Express. Retrieved 17 June 2017.
  4. ^ a b "memil-cha" 메밀차 [buckwheat tea]. Nongsaro. Rural Development Administration. Retrieved 22 March 2017.
  5. ^ "memil-cha" 메밀차. Doopedia (in Korean). Doosan Corporation. Retrieved 17 June 2017.