Where does buckwheat tea come from?
Our buckwheat tea comes from the Daliang Mountains in Sichuan, Southwest China. This is a high-altitude region with a cool climate and clean air, where buckwheat has been grown for generations.
How is buckwheat tea made?
Buckwheat tea is made using tartary buckwheat (called 'dattan soba' だったん蕎 in Japanese), a traditional mountain-grown variety known for its naturally deeper, more roasted flavour. It grows well in the region’s cooler, high-altitude conditions and is naturally rich in compounds such as rutin, often associated with its nutritional value.
Unlike traditional tea, buckwheat tea isn’t made from leaves. It’s made from the seeds of the buckwheat plant.
After harvest, the seeds are:
- carefully dried
- gently roasted
Roasting is what gives buckwheat tea its distinctive character, bringing out warm, nutty flavours and a soft, toasted aroma. When brewed, it produces a clear golden infusion with a smooth, slightly sweet taste.
Different Types of Buckwheat Tea
Our buckwheat tea is made in a lighter, Japanese-style roast, where the grains remain whole and brew into a clear golden liquor with a smooth, naturally sweet flavour. This style brings out the grain’s more delicate, nuanced character.
Unlike the darker, pellet-style buckwheat teas - where the grain is typically ground, shaped, and more heavily roasted - our method keeps the grain intact, resulting in a cleaner, more balanced cup.
A new ritual
With its gentle nuttiness and clean finish, it offers a lighter, more balanced way to enjoy tea throughout the day. Subtle, satisfying, and quietly different.
