Golden Buckwheat Tea

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.

Method

1. Place the golden buckwheat in a small mesh tea bag or strainer.
2. Put the bag into a mug or teapot.
3. Pour freshly boiled water over it.
4. Steep for 5 minutes, then drink.
5. Re-steep with more hot water until the flavour fades — usually 2 to 3 infusions.

Nourilo’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.