Soba-Cha (Buckwheat Tea)

Too much food. I needed tea but felt too full to have anything with caffeine (it makes sense in my head – work with me). I had some of this thanks to takgoti and thought this sounded fun and pretty interesting for tonight. I’ve never head buckwheat tea, so this should be an experience. Whee!

Brewing, it smells like puffed wheat cereal. Sugar Puffs or something but without the sugar. After pouring, the tea keeps the smell of a puffed wheat cereal but the buckwheat bits in the pot smell a bit liked burned popcorn.

This brews up insanely light colored. Pretty much like when you get hot water out of a pipe that hasn’t been used in a while – the water from the spout seems clear but when it pools in the sink it has a bit of a brown tint. That’s what this tea looks like. But the smell is strong so I don’t think the light color of the liquor indicates faint flavor.

Oh wow. This tastes sweet which is totally surprising because I can’t smell any sweetness, just puffed wheat. The sweetness that comes across in the taste makes it actually taste like Sugar Puffs… or maybe the milk after you eat the cereal (but without the creamy milk texture).

Made hubby try some because, ultimately, he is my guinea pig. He said it reminded him a bit of popcorn and that he liked it because it was unique. He gave it 4 out of 5 stars.

I’m with him in that I don’t think this is something that I could have every day because it is very unique and different. But, I think it would be something I’d like to have on hand all the time just in case. Because this would totally fill any cereal snacking desire I had. Frankly, I find this tea fascinating. Weird but wonderful. Sadly, Maeda-en is out of stock (I just checked).

I steeped the tea and sniffed it only to recoil with an “Oh no! It’s kasha tea!” Kasha is a strong-smelling Eastern-European grain dish that my family makes. My father loves eating kasha mixed with eggs and fried onions and served with a side of pickled herring. (The kasha smells stronger than the onions or the herring.) My husband loves eating plain kasha. (I consider kasha to be a man-dish. One of those strong tasting things that only a man could like.) A few times a year I make kasha for my beloved and then pray for the smell to leave the kitchen soon. Once I made a cinnamon bread at the same time in the hopes that the cinnamon would defeat the kasha. No dice. Nothing defeats kasha. Nothing.

So, here I am sipping the kasha tea, I mean soba-cha. I’m surprised. It tastes good. The tea is roasty and sweet like cereal grains and it makes me feel good to drink it. But it still smells like kasha. I don’t know if I can get over that part. I’m going to share the rest of this tea with my kasha-loving beloved when I get home. Won’t he be surprised and pleased!

Much thanks to takgoti for sharing the experience!

Update: I’ve given my beloved a cup of Soba-Cha and he sniffed it and said, “It smells like kasha” then happily began sipping. He says it is wonderful and a very soothing tea. So I’m upping the rating to acknowledge his liking of the tea.

After Auggy tried this one I decided I’d stop being lame and try it.

I don’t know why I was so intimidated with it. I think that it was because it looked so different from what I’ve gotten used to. I’ve had mugi-cha before in Korean BBQ restaurants and I’ve really enjoyed that, so it shouldn’t have seemed so foreign to me, but even I’m a little afraid to delve into how my brain works so I’m not going to dig any further.

Anyhow, there’s a nice picture of it that you can already see, but here’s a triptych of my little experience last night.

http://twitpic.com/r4s7f | http://twitpic.com/r4sfk | http://twitpic.com/r4sia

I’m going to second everything that Auggy said, which yeah, is lazy, but also saves me from being redundant.
http://steepster.com/teas/maeda-en/5594-soba-cha-buckwheat-tea

In a sentence: light, sweet-glazed puffed wheat cereal.

In a word: NOM.

I can easily see this being a flavor that I crave on certain days and would go down extremely well after large, heavy meals. Especially ones that involve marinated meat. Maybe that’s why they serve barley tea at Korean BBQ – because after consuming what must have been a pound of bul gogi it emerges as one of the only things I can drink without wanting to die.

I got sleepy before I think the tea did – I stopped at cup three and went to bed. I’ll have to start this earlier with what I’ve got left and see how many cups I can get through before it goes weak on me.

I’ll be ordering more of this one once I make my way through the rest of the maeda-en sampler I got. S’good.

I am so excited that Auggy included some of this in the package of tea that she sent me. It sounded so weird and interesting that I’ve wanted to try it ever since it made the rounds a few months ago. The hardest part of getting packages of new tea is caffeine management, or at least enough restraint to achieve something akin to it. A few steeps of Bohea and Golden Monkey were delicious, and I very much wanted to continue down the roster of black teas she sent me, but prudence requires that I consider uncaffeinated options instead. Soba-Cha to the rescue!

Confession: I screwed up my portions. I added my standard 2tsp. to the infuser of my 16oz cup, only to find (after two minutes of steeping) that the recommended amount was a tablespoon per cup! I didn’t add quite that much — just another two teaspoons — because I wanted to have enough left to make more later.

I was never a huge fan of puffed cereal as a kid (except for rice krispies, and even those were hit and miss with me). When I went off to school for highschool I grew rather (unfortunately) fond of corn pops (hello, early freshman fifteen!). I think that genmaicha has completed the revision of my prior wariness, and paved the way for my enjoyment of soba-cha.

And I do enjoy it! The nuttiness is delicious. There’s something just sweet enough about it that seems to recall honey-nut cheerios to me, which is a win. It’s not an incredibly complex flavor, but there’s more complexity than I might have expected, and what’s there is warm, roasty, and savory. The fact that this is not only a caffeine-free option for the evening, but also edible as-is so that it can be sprinkled onto other things — those are just extra wins in my book.

Every now and then I try a tea that I am certain I will get cravings for in the future, and I know that I need to buy it because it’s going to begin creating very specific itches that only it can scratch — like Ryokucha, or the Sticky Rice Tuo-Cha. This is one of those teas. My wallet, it groans with the strain of many upcoming tea orders.

Only vaguely related: I saw in one of Auggy’s tasting notes that she wanted to sing ‘Jimmy Crack Corn’ while drinking this. It kind of made me lol, but I have to agree. This is what I decided to queue up:

http://www.youtube.com/watch?v=LRX91eF_cY0

(Stuff like this is why I can’t set my itunes to shuffle. This, sandwiched between Burial’s dubstep and things like Arcade Fire, would make for a totally schizophrenic listening experience. The trials and tribulations of having a wide musical palate! These guys are pretty good though. This is the money-tune: http://www.youtube.com/watch?v=wKTXJUYiAT4 )

i have not tried this specific bran but i think sobacha is excellent!

This tea almost tastes like brown sugar to me. Well, brown sugar it it wasn’t sweet. I don’t know, it makes sense in my head.