II found another heavenly tisane which is very commonly consumed in China, Japan and Korea. Buckwheat is a crop that comes from China, but these days it can grow in many countries. It is used as a food product (e.g. to make noodles) but it can also brew like a tea.
Buckwheat has an important place in traditional Chinese medicine with a history over 1000 years, and it is mentioned in over 80 prescriptions for the treatment of many diseases.
Its health effects have also been investigated in Western medicine. This article lists some researches that suggest that health foods made from Tartary buckwheat (bitter buckwheat) have positive effects in reducing cholesterol, blood lipid, blood sugar, and urinary sugar.
Buckwheat is rich in protein which is of top quality; also its starch has different properties than other cereals. Thanks to the high levels of minerals, flavonoids (also exists in tea leaves) and vitamins, its consumption is increasing. It is also a comforting and warming tea to drink. I ended up eating the grains after drinking the tea. It was delicious.
Source: Buckwheat (page 120-127) by Y Z Cai and H Corke, The University of Hong Kong,
Hong Kong, People’s Republic of China W D Li, Shanxi University, Taiyuan, People’s Republic
of China 2004, Elsevier Ltd.
Origin: China Harvest time: 2019 or 2020
Leaf colour: Yellowish/light brown Liquor colour: Light yellow
Tea Aroma: Toasted nuts and starch
Tea Taste: Mellow, nutty and tasty with a slight sweetness
Steeping: Pour 100 C water on 4 g buckwheat and drink grandpa style
Shelf life: Up to three years