Herbal & Flower Teas
Golden Buckwheat Tea
traditionally supports fat metabolism, blood pressure, vision and antioxidant defence
Why people make this tea
Buckwheat tea has become increasingly popular across East Asia as a gentle everyday wellness drink, and for good reason. But not all buckwheat is the same: the common sweet buckwheat found in most supermarkets is used mainly for cooking porridge, while golden buckwheat — also called bitter buckwheat or tartary buckwheat — is a distinct variety with a significantly richer nutritional profile. Research has found that golden buckwheat contains many times more rutin (a bioflavonoid associated with vascular health), over twenty types of amino acids, and higher concentrations of antioxidant compounds than its sweet counterpart. The result is a lightly fragrant, slightly cooling tea that has earned a strong following among those watching their blood pressure, blood sugar or weight.
Who it suits / who should be cautious
- Suitable for most adults as a regular daily tea, especially in warm weather
- Those with a cold constitution, weak digestive system, diarrhoea, or known food allergies should be cautious — golden buckwheat is slightly cooling in nature
- To make it more neutral, simply add a couple of red dates or a small piece of astragalus root (bei qi) to the brew
- Not recommended for those with allergic or sensitive constitutions without first testing a small amount
Why these ingredients (the food-therapy logic)
- Golden buckwheat (jin qiao mai / ku qiao mai): Contains rutin, bioflavonoids, twenty-plus amino acids and natural antioxidants; in traditional food therapy it is associated with clearing heat and detoxifying, supporting spleen function and dispelling dampness; its higher-than-average rutin content is thought to support healthy blood vessel walls; traditional use suggests benefits for blood pressure, blood sugar, blood lipid levels, vision, and skin complexion
Ingredients (1 cup)
| Ingredient | Amount | Notes |
|---|---|---|
| Golden buckwheat | 1 tablespoon (~8–10 g) | The triangular green variety from health or tea shops |
| Hot water | 1 cup (~250 mL) | Freshly boiled |
Method
- Place the golden buckwheat in a small mesh tea bag or strainer.
- Put the bag into a mug or teapot.
- Pour freshly boiled water over it.
- Steep for 5 minutes, then drink.
- Re-steep with more hot water until the flavour fades — usually 2 to 3 infusions.
Bro Niu’s tips
The triangular yellow-green seeds seen in the image are sweet buckwheat, which is the common variety used for cooking congee. Golden (bitter) buckwheat has a clean, mildly fragrant aroma and is slightly cooling in nature — making it especially pleasant and refreshing in summer. Regular use is associated in traditional practice with supporting fat metabolism, brightening the skin, protecting vision, and maintaining healthy blood pressure, blood sugar and blood lipid levels. For those with a cold constitution, add a few red dates and a small piece of astragalus to the brew to warm things up.
Community questions answered (selected)
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Q (Xiao Min, reader): Is golden buckwheat tea cooling? Who should not drink it? Bro Niu: It is slightly cooling. If you pair it with a few red dates and a small piece of bei qi (astragalus), it becomes more balanced. Those with a cold, weak spleen-stomach, diarrhoea, or an allergic constitution should take care. Most healthy adults are fine with it.
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Q (Bonnie, reader): Can I find golden buckwheat at a herbal medicine shop? Bro Niu: Some Chinese medicine shops carry it, but not all. Try larger health food stores, shops specialising in Taiwanese products, or organic food stores. It is also worth searching online.
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Q (Tina, reader): Can I use the golden buckwheat that comes in mixed grain rice packets for this tea? Bro Niu: Yes, you can. Just lightly dry-toast the grains in a clean pan for 7–8 minutes before storing, then use as needed for brewing.
Published June 3, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
