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Brewed from buckwheat grains, this healthy and delicious Buckwheat Tea or Sobacha will be your new favorite drink! A popular tea in Japan, it is a great way to get the many benefits, along with its antioxidant power. Enjoy it cold or warm.
Buckwheat Tea (Sobacha)
INGREDIENTS
With a saucepan on the stove
- 2 Tbsp buckwheat tea
- 3 ⅓ cups water
With a teapot
- 2 Tbsp buckwheat tea
- 3 ⅓ cups water
With a tea bag
- 1 tea bag (you can purchase the brand I used on Amazon.)
- ¾ cup water
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
INSTRUCTIONS
- Gather the ingredients. Please adjust the amount of water (or buckwheat tea) based on your preference.
With a saucepan on the stove
- Boil 3 ⅓ cups (800 ml) of water in a saucepan on the stove and add 2 Tbsp (20 g) of buckwheat tea.
- Boil for 30 seconds and turn off the heat. Cover the saucepan with a lid and allow the tea to steep for 3-4 minutes.
- Strain the tea over fine mesh sieve and serve hot.
With a teapot
- Boil 3 ⅓ cups (800 ml) of water in an electric kettle or a saucepan on the stove. Add 2 Tbsp (20 g) of roasted buckwheat grains to a teapot.
- Pour boiling water over the buckwheat in the teapot. Allow the tea to steep for 3-4 minutes before straining.
- Serve hot.
With a tea bag
- Boil ¾ cup (180 ml) of water in an electric kettle or a saucepan on the stove. Add 1 tea bag in a teacup or teapot and pour boiling water over the tea bag.
- Allow the tea to steep for 2 minutes before removing the tea bag. Serve hot.
To Serve Cold:
- Let the buckwheat tea cool to room temperature before storing in the refrigerator. Serve cold.
To Brew Again:
- Brew 2-3 more times, but add a few minutes to the steeping time.
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