Buckwheat tea - what it is and what it is made of: the taste of buckwheat Ku Qiao and recipes for the drink

Author: Julia Kopylova , tea expert.

It's no secret that green tea varieties are high in antioxidants and have a sedative effect, while blacks, on the contrary, invigorate the body due to the presence of polyphenols, not inferior in properties to even strong coffee.

Experts recommend moderately and rationally drinking infusions that have a beneficial effect on the general condition.

However, today you can buy other products that formally belong to the same category, and at the same time are strikingly different in taste and aroma.

One of the unusual options presented in the catalog & laquo; Russian Tea Company & raquo; deserves special attention.

Let's see what it is & mdash; Chinese buckwheat tea Ku Qiao: what is made of, what tastes like, and what stands out among the usual drinks in terms of benefits.

Overview

Fermented wild buckwheat that has not completely passed the ripening cycle and is fried in ground form is used for the preparation of this composition.

The herbaceous plant itself comes from the southern regions of Russia, but today it is grown mainly in the provinces of China, located in the north and southwest of the country.

It was the locals who first tried to cook and appreciated the tea from the seeds, which later became known as Kutsiao Chha.

It is curious that the common name of the starting plant material used in the formulation & mdash; Tatar buckwheat.

If you compare it with the actual growing place, the logical question is: how did this happen?

However, the story is actually quite prosaic.

In Russia, this plant has long been exterminated, as it was considered as a weed that harms other crops and prevents the collection of high-quality grain.

But Asians managed to domesticate the wild variety and assigned full-fledged plantations to it, noting the active growth rates and trying to maximize the benefits that arise from the regular use of the infusion.

Technically, & mdash; if we talk about what buckwheat tea is made of & mdash; it is difficult to fit into the usual philistine framework.

However, the cooking technique is most closely associated with tea drinks. The Chinese call it Ku Qiao, Japanese & mdash; Sobatya, and in both cultures it is seen primarily as an everyday product designed to provide pleasure and benefit.

 

History

Various historical sources indicate that for the first time the practice of brewing Tatar or black buckwheat grains with water became widespread in the 7th century, during the reign of the Tang Dynasty.

The resulting decoction was used as a tool that can improve the body and normalize digestion.

In the book & laquo; Bencao ganmu & raquo;, dating from the 16th century, it is noted that Kuqiao & laquo; & hellip; adds Qi energy, balances the mind and improves vision and hearing & raquo;.

The plant, which is unpretentious to natural and climatic conditions, subsequently began to be cultivated in other Asian territories, including South Korea and Taiwan.

In Japan, buckwheat flour is prepared from it, which later becomes the basis for national noodles.

Benefits of buckwheat tea from Tatar buckwheat

Distinctive feature of wild variety & mdash; much higher than the usual variety, the concentration of vitamin P (vegetable polyphenol related to biologically active substances).

There is also a sufficient amount of vitamin elements of groups A, E and B, flavonoids and antioxidants.

This combination provides a positive effect on the body & mdash; provided dosed and rational use of natural infusion.

Benefits noted by experts are due to the presence of:

• Catechins & mdash; molecular trace elements that stimulate the consumption of energy and reserves of fat cells, which is relevant for those who intend to get rid of excess weight. In combination with fiber, which increases the volume of food and helps maintain a feeling of fullness, buckwheat tea can be considered as an optimal replacement for drinks with a higher calorie content.
• Natural antioxidants & mdash; substances whose functional task is to prevent free radicals that can harm cells and internal organs, making them more vulnerable to infection by pathogens.
• Routine & mdash; element belonging to the group of P-vitamins, which helps to strengthen capillaries, normalize blood glucose, increase immunity and produce a histamine neurotransmitter. Such natural sources in nature are mainly citrus fruits and berries, for which seasonality is a characteristic limitation.
• Lysine & mdash; an amino acid acting as a building protein material that the human body does not produce on its own. Its presence ensures the full growth of muscle tissue and contributes to the normal course of natural metabolic processes.

Indications and contraindications

The description of the taste of buckwheat tea, as well as the properties that it possesses, attracts the attention of connoisseurs of noble and healthy drinks.

First & mdash; those who seek to get in shape and give their figure a sporty shape, getting rid of excess fat reserves.

In this case, a composition with a dense texture is recommended to be consumed a couple of hours before the start of the diet, or the same period of time after it.

& mdash; satisfying the gradually worsening feeling of hunger and saturating the body with important trace elements.

In general, the popularity of Ku Qiao in China is largely due to the cult of a healthy lifestyle.

Locals value anything that is good for body and mind.

In addition to the above vitamins, antioxidants and amino acids, one cannot fail to note other components, the content of which is characteristic of the drink in question:

• Magnesium & mdash; helps to strengthen the heart and blood vessels, reduces anxiety, blood pressure and is actively involved in metabolic processes.
• Hemoglobin protein & mdash; an iron-containing element responsible for transporting oxygen through the blood to internal organs, removing carbon dioxide, as well as cell health, skin structure and hair health.
• Iodine & mdash; is involved in the thyroid gland and affects the physiological processes that occur in the body.
• Silicon & mdash; forms bone tissue, prevents the development of osteoporosis, and is also a calcium adsorbent that eliminates excessive salt deposition.
• Chrome & mdash; prevents the active manifestation of chronic diseases, including diabetes, and promotes the absorption of insulin.
• Vanadium & mdash; stimulates the functions of the immune system, increasing resistance to pathogenic infections.

Speaking about what buckwheat tea is made from, the rich composition of which has a beneficial effect on the general condition of the human body, it should be noted that Tatar buckwheat seeds are useful in many aspects.

Infusion restores physical and psychological state, tones, helps in weight loss (provided that it is combined with diet and training) and does not pose a threat to health, including & mdash; during pregnancy.

However, when it comes to tea drinks, taste is equally important when evaluating them, which also deserves special attention.

Does buckwheat tea taste like buckwheat

The answer to the question that arises from everyone who is interested in a unique composition will be negative.

The product has a sweet taste, somewhat reminiscent of cocoa or pastry.

The bouquet captures notes of nut, vanilla, cream, caramel and corn, and the aftertaste is characterized by a lack of bitterness and astringency.

To fully reveal all the qualities, it is recommended to preheat the used dishes by pouring boiling water over them, and use only purified water, without impurities or additives, for brewing.

With these simple conditions, you can get a unique full-bodied drink with a dense taste and appreciate the merits of buckwheat tea.

What are the variations

There are several manufacturing and processing technologies, each of which allows you to convert raw materials into a ready-to-eat product.

Manufacturers usually offer a choice of three main types: light, dark fried, and granular compositions.

The first formulation involves processing the material in a factory environment. Small grains are sieved and packed, and then sent for sale.

Such blanks are designed for home frying, which is very popular in Asia & mdash; the final cost is lower due to the reduction of the technological cycle, and the freshness of the freshly processed grain culture guarantees the full disclosure of taste.

The second option, as the name implies, includes a heat treatment step in production. The finished product visually resembles ordinary dark buckwheat and has a high brewing speed.

Third format & mdash; buckwheat grains processing by mechanical method till production of flour consistency. The finished flour is pressed and passed through a sieve, resulting in granules suitable for instant brewing.

Finally, another method of manufacturing & mdash; partial peeling of grains with subsequent baking, as a result of which the seed husk melts and covers each granule with a crust with a glossy surface. The advantage of this method is & mdash; in improvement of aroma properties opening as the infusion is aged.

Where manufactured

The main plantations from which raw materials come to factories are located in China and Japan, as well as in Taiwan.

Climatic conditions have a noticeable impact on taste, so experienced connoisseurs can quickly determine the region of growth of the plant used in the cooking process.

Tonic effect

Invigorates or soothes buckwheat tea, does it contain caffeine and what content is typical for such a drink?

In fact, the effect of consumption is purely individual. If we talk about the content of elements, then caffeine presence is not observed & mdash; on the contrary, a cup of infusion drunk before bedtime helps to relax and calm, improving mood along the way.

However, for some, the warming and sweet composition is perceived as an additional natural stimulant that restores not only physical strength, but also emotional mood.

How much is buckwheat tea

The final cost depends on a number of factors, from the growing region to the processing method.

The simplest and most affordable option & mdash; study the catalog of the Russian Tea Company & raquo;, which presents not only the drink in question, but also other, no less useful and tasty varieties:

• Ку Цяо — a traditional type of buckwheat tea, supplied from China and offering a unique taste experience for connoisseurs with a tonic effect and benefits for the body.
• Монгольский чай — unique composition of green tea with buckwheat with a milky tint. Buckwheat enhances immunity and improves the state of the circulatory system, and green tea contains tannins and caffeine. These components support the body.

How to choose the right buckwheat tea

It's easy to understand that you have a real variety, and not a fake for a popular product today.

Genuine infusion is characterized by a thin bouquet resembling nut pastries, while flour from ordinary culture smells familiar from childhood to every buckwheat.

It is also worth paying attention to the appearance of the grains and their size & mdash; the smaller they are, the more useful substances in them, which is due to the youth of the plant used in the treatment.

How to brew Chinese buckwheat tea

Standard proportions in preparation drink & mdash; 1 teaspoon per 100 ml boiling water, infusion time under the lid & mdash; two minutes. Multiple refills are allowed.

The liquid has a characteristic yellow tint, the degree of saturation of which depends on compliance with the brewing technology.

You can use any dish & mdash; from French press to regular cup, most importantly & mdash; preheat the bottom and walls to maximize aroma.

First Strait & mdash; washer. It is designed to cleanse and better manifest the qualities of the material.

It is worth noting that when re-brewing, there is a possibility of a bitter or tart aftertaste, which is due to the temperature effect.

In some cases, it is allowed to eat the grains themselves & mdash; if, of course, the format of their processing allows you to do this without harm to health and digestion.

Interesting facts about buckwheat tea

What other features are worth highlighting when it comes to Ku Qiao? Perhaps the following:

• Not all buckwheat varieties are used in the manufacturing process.
• Best considered & laquo; black & raquo; a variety growing at an altitude of about 1.5 thousand meters, where nature has created special climatic conditions. Second place is taken by his & laquo; gold & raquo; subspecies derived relatively recently & mdash; in the middle of the last century.
• Seeds, which are raw materials, are collected only at a certain period of their ripening, before the inner seed coarsens and turns into a kernel. It is believed that & laquo; dairy & raquo; the version contains more useful trace elements.
• Thermal or mechanical impact is excluded during processing & mdash; with the exception of roasting dark varieties at a late stage, that is, after drying. Leaves and petioles are not used in production, although their structure allows for a similar possibility. The dried material is uniform and homogeneous, has a characteristic yellow-brown tint and, when ground, creates a fragrant bouquet with nutty notes.

Let's summarize

Recipe for making buckwheat tea & mdash; a drink known in China for many centuries & mdash; today is gaining more and more popularity among domestic connoisseurs and gourmets.

Choose the right option and don't be afraid to experiment with tastes & mdash; this is the only way to find the best view for your preferences.