Buckwheat tea
TypeHerbal tea

Other names
  • Memil-cha
  • soba-cha
  • kuqiao-cha
OriginEast Asia

Quick descriptionTea made from roasted buckwheat

Temperature90 °C (194 °F)
Time2‒4 minutes
Korean name
Hangul
메밀차
Hanja
--茶
Revised Romanizationmemil-cha
McCune–Reischauermemil-ch'a
IPA[me.mil.tɕʰa]
Roasted buckwheat

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]

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

References

  1. Kim, Dakota (22 October 2015). "10 Strange and Wonderful Korean Teas". Paste. Archived from the original on 10 January 2017. Retrieved 27 January 2017.
  2. 1 2 3 유, 주 (13 November 2012). "계절별 마시기 좋은 한국의 차(茶)". 차의 향기 (in Korean). Retrieved 31 May 2017 via Naver.
  3. Kapur, Mita (1 May 2016). "In the belly of the beast". The Indian Express. Retrieved 17 June 2017.
  4. 1 2 "memil-cha" 메밀차 [buckwheat tea]. Nongsaro. Rural Development Administration. Retrieved 22 March 2017.
  5. "memil-cha" 메밀차. Doopedia (in Korean). Doosan Corporation. Retrieved 17 June 2017.


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