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 |
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Hanja | 메밀茶 |
Revised Romanization | memil-cha |
McCune–Reischauer | memil-ch'a |
IPA | [me.mil.tɕʰa] |
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]
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]