Am I tea, or am I soup? This, I feel, is walking a thin line. It feels like a very thin ‘buckwheat’ minestrone.
Whatever it is, it reminds me of my younger years microwaving Ready brek every morning before trundling off to school . Or babushkas toasting buckwheat slowly over a fire.
It’s nutty, it’s malty, it’s like congee in a teapot. Thick with ‘bits’ in and that nice sweetness you get from those weird roasted pyramidical seeds. It has the hint of a buttery can of creamed corn.
A nice change of pace, but I’d avoid putting in your nice Yixing pot. You don’t want it turning blue do you? Probably best in a gaiwan, or just throwing it in a cup.
All that said, it’s very tasty.
Flavors: Malt, Rice Pudding, Roasted Barley, Vanilla, Wheat
Preparation
Boiling
0 min, 30 sec
2 tsp
4 OZ / 110 ML
