Buckwheat tea
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 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 |
|---|---|
| Hanja | --茶 |
| Revised Romanization | memil-cha |
| McCune–Reischauer | memil-ch'a |
| IPA | [me.mil.tɕʰa] |
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Roasted buckwheat
Preparation
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
- Bori-cha – barley tea
- Hyeonmi-cha – brown rice tea
- Oksusu-cha – corn tea
- Roasted grain beverage
- List of buckwheat dishes
References
- Kim, Dakota (22 October 2015). "10 Strange and Wonderful Korean Teas". Paste. Retrieved 27 January 2017.
- 유, 주 (13 November 2012). "계절별 마시기 좋은 한국의 차(茶)". 차의 향기 (in Korean). Retrieved 31 May 2017 – via Naver.
- Kapur, Mita (1 May 2016). "In the belly of the beast". The Indian Express. Retrieved 17 June 2017.
- "memil-cha" 메밀차 [buckwheat tea]. Nongsaro. Rural Development Administration. Retrieved 22 March 2017.
- "memil-cha" 메밀차. Doopedia (in Korean). Doosan Corporation. Retrieved 17 June 2017.
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