2013 Yunnan Organic Roasted Tatary Buckwheat Tea

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Herbal Tea
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Edit tea info Last updated by Asaf Mazar
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  • “Great stuff. has a warmed milk taste, along with expected toasted malty nutty grain qualities. best brewed in a cup where it wont clog the teapot and you can eat the grains* with a spoon. ...” Read full tasting note
    85
    AsafMazar 61 tasting notes

From JK Tea Shop

Tartary buckwheat belongs to the top five Chinese traditional cereals, and is commonly eaten by Asian people. Tartary buckwheat originates from Sichuan province of China. From ancient times, it was frequently eaten by Chinese people to maintain healthy and has a long history of cultivation in south-west parts of China, such as Sichuan, Yunnan province and so on. Besides, Tartarian buckwheat is hardier and more resistant to cold than the more commonly grown buckwheat , so it mainly grows in high mountains of these areas.

Unlike the common buckwheats, the tartary one contains more rutin than the common one, so it is more widely used by people to keep health.

Health benefits of tartary buckwheat includes:

Health effects of Rutin (From Wikipedia):

- Rutin inhibits platelet aggregation, making the blood thinner and improves circulation.

- Rutin has anti-inflammatory activity

- Rutin inhibits aldose reductase activity. Aldose reductase is an enzyme normally present in the eye and elsewhere in the body. It helps change glucose (sugar – glucose) into a sugar alcohol called sorbitol.

This tartary buckwheat has been roasted in the Chinese traditional way; full of roasted, pleasing nuttiness and sweetness. After brew the tartary buckwheat, you can still eat the buckwheat as well.

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1 Tasting Note

85
61 tasting notes

Great stuff.
has a warmed milk taste, along with expected toasted malty nutty grain qualities.

best brewed in a cup where it wont clog the teapot and you can eat the grains* with a spoon.

Good non-caffeinated drink for a change.

Tasty and seems to foster a pleasant healthy feeling in the body.

technically its not really a grain.

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