Buckwheat tea

{{Short description|Beverage made from buckwheat grains}} {{Infobox tea | Tea_name = Buckwheat tea | Tea_type = [[Herbal tea]] | Tea_color = | Tea_image = Memil-cha (buckwheat tea).jpg | Tea_origin = [[East Asia]] | Tea_names = {{Flatlist| * ''Memil-cha'' * ''soba-cha'' * ''kuqiao-cha'' }} | Tea_quick = Tea made from roasted [[buckwheat]] | Tea_temperature = {{Convert|90|C}} | Tea_time = 2‒4 minutes | module = {{Infobox Korean name/auto |child=yes | hangul = 메밀차 | hanja = 메밀茶 | ipa = {{ipa|me.mil.tɕʰa}} }} }}

[[File:Memil-cha (buckwheat tea) 2.jpg|thumb|Roasted buckwheat]] '''Buckwheat tea''', known as '''''memil-cha''''' ({{lang|ko|메밀차}}) in [[Korea]], '''''soba-cha''''' ({{lang|ja|そば茶}}) in [[Japan]], and '''''kuqiao-cha''''' ({{lang-zh|s=苦荞茶|t=苦蕎茶|labels=no}}) in [[China]], is a tea made from roasted [[buckwheat]].<ref name="Kim">{{cite web|url=https://www.pastemagazine.com/food/10-strange-and-wonderful-korean-teas/|title=10 Strange and Wonderful Korean Teas|last=Kim|first=Dakota|date=22 October 2015|work=[[Paste (magazine)|Paste]]|access-date=1 February 2026|url-status=live|archive-date=2020-07-29|archive-url=https://web.archive.org/web/20200729173426/https://www.pastemagazine.com/food/10-strange-and-wonderful-korean-teas/}}</ref> Like other [[traditional Korean tea]]s, ''memil-cha'' can be drunk either warm or cold and is sometimes served in place of water.<ref name="Yu">{{Cite news|url=http://terms.naver.com/entry.nhn?docId=3575482&cid=58986&categoryId=58989|title=계절별 마시기 좋은 한국의 차(茶)|last=유|first=주|date=13 November 2012|work=차의 향기|access-date=31 May 2017|language=ko|via=[[Naver]]}}</ref><ref>{{Cite news|url=http://indianexpress.com/article/lifestyle/food-wine/in-the-belly-of-the-beast-2778242/|title=In the belly of the beast|last=Kapur|first=Mita|date=1 May 2016|work=[[The Indian Express]]|access-date=17 June 2017}}</ref> Recently, [[Fagopyrum tataricum|tartari buckwheat]] grown in [[Gangwon Province, South Korea|Gangwon Province]] has been popular for making ''memil-cha'', as it is nuttier and contains more [[rutin]].<ref name="Yu" />

== Preparation == Buckwheat is husked, cooked, and dried then pan-fried without oil.<ref name="RDA">{{Cite web|url=http://www.nongsaro.go.kr/portal/ps/psr/psrc/fdNmDtl.ps?menuId=PS03933&pageIndex=16&pageSize=10&pageUnit=10&cntntsNo=92028|title=memil-cha|website=Nongsaro|publisher=[[Rural Development Administration]]|script-title=ko:메밀차|trans-title=buckwheat tea|access-date=22 March 2017}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=120320001314540|title=memil-cha|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:메밀차|access-date=17 June 2017}}</ref> For one part of buckwheat, ten parts of water are used.<ref name="RDA" /> {{Convert|5-10|ml}} of roasted buckwheat is added to {{Convert|90|C}} water and infused for 2–4 minutes.<ref name="Yu" />

== See also == * ''[[Barley tea|Bori-cha]]'' – barley tea * ''[[Brown rice tea|Hyeonmi-cha]]'' – brown rice tea * ''[[Corn tea|Oksusu-cha]]'' – corn tea * [[Cereal coffee]] * [[List of buckwheat dishes]]

== References == {{reflist}}

[[Category:Herbal teas]] [[Category:Korean tea]] [[Category:Buckwheat dishes]]