Soba cha is a Japanese name for 'roasted buckwheat tea'. It is a very popular tea in Japan and Southeast Asia due to its health benefits. It is not wheat or grain; in fact it is a fruit seed related to rhubarb.
This special Soba cha is grown 'pesticide free' in Aomori Prefecture (Japan) and is made from 'tartary buckwheat'.
Soba cha has a toasty, nutty flavor and is caffeine free. It can be enjoyed hot or cold, making it a drink for anytime of the day. It can also be used as a salad topping.
Aomori prefecture, Japan
Tea: 1 tbsp Water: 100 C , 1 cup Time: 2-4 mins
Recommended number of steeping: 3-4 times
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started. Please experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and tea cups by rinsing it with hot water.
Put 1 tbsp of tea in the preheated tea pot and add water at 100 C and let it steep for 2-4 minutes.
For the subsequent infusions, experiment with increasing the steeping time with each infusion by 1-2 minutes or longer .