| Buckwheat tea | |
|---|---|
 | |
| 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] |
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. Like other traditional Korean teas, memil-cha can be drunk either warm or cold and is sometimes served in place of water. Recently, tartari buckwheat grown in Gangwon Province is popular for making memil-cha, as it is nuttier and contains more rutin.
Preparation
Buckwheat is husked, cooked, and dried then pan-fried without oil. For one part of buckwheat, ten parts of water are used. 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.
See also
- Bori-cha – barley tea
- Hyeonmi-cha – brown rice tea
- Oksusu-cha – corn tea
- Roasted grain beverage
- List of buckwheat dishes