Tartary Buckwheat Tea (Ku Qiao Cha): Nutty, Golden and Caffeine-Free

Buckwheat tea is roasted buckwheat steeped in hot water. The Chinese version, ku qiao cha ("bitter buckwheat tea"), is usually made from tartary buckwheat (Fagopyrum tataricum), a hardy mountain crop grown in places like Sichuan's Liangshan and parts of Yunnan. Japan and Korea drink it too, as soba-cha and memil-cha. It's caffeine-free and tastes nutty, toasty and gently sweet, like roasted cereal and honey. Brew about 3–5 g per 300 ml at 90–100 °C for 3–5 minutes. Buckwheat can cause serious allergies in some people.

I'll be honest: I bought my first bag of tartary buckwheat tea because of the colour. At a tea fair, a small jar of tiny golden grains sat next to the oolongs, and the seller poured me a glass of something that looked like light honey and smelled like toasted breakfast cereal. It turned out to be a perfect evening drink: all the warmth of roasted tea, none of the caffeine. And, unlike barley, the grains are small enough to nibble afterwards.

What tartary buckwheat is#

Buckwheat isn't wheat, and it isn't even a grass: it's a seed from a plant related to sorrel and rhubarb. Tartary buckwheat is a hardy species that grows at high altitude in cool, poor soils where few crops survive. In Chinese it's called ku qiao, "bitter buckwheat", because the raw grain is more bitter than common buckwheat. Roasting turns that bitterness into a warm, nutty sweetness.

For tea, the grains are cleaned, steamed or cooked, dried and roasted.

Yellow vs black buckwheat tea#

What buckwheat tea tastes like#

Light gold and very clear. The aroma is of toasted cereal and warm honey; the taste is nutty and sweet with a gentle roast and almost no bitterness when brewed normally. Compared with barley tea, it's lighter, sweeter and less coffee-like.

How to brew buckwheat tea#

Tips:

• Re-steep 2–3 times; it stays sweet.
• Eat the grains afterwards if you like: they're soft and nutty. Many people do.
• Combine with a few chrysanthemum flowers for a floral note. See chrysanthemum tea.

My evening cup#

4 g of black tartary buckwheat in a 300 ml glass, boiling water, 4 minutes. Deep gold, smells like toasted cornflakes and honey. Second steep, same again. I spoon out the soft grains at the end. It's what I drink when I want something warm and roasty after nine in the evening.

Allergy and gluten notes#

• Buckwheat allergy can be severe, in some people even life-threatening. If you're allergic to buckwheat, avoid buckwheat tea entirely.
• Gluten: buckwheat itself is gluten-free, but it can be processed alongside wheat. If you have celiac disease, look for products labelled gluten-free.
• Medication or pregnancy: as with any herbal infusion, check with a doctor before drinking it regularly.

How to choose buckwheat tea#

• Even, whole grains, evenly roasted, not burnt or dusty.
• A warm, toasty, sweet smell. Stale or oily smells mean old stock.
• Clear labelling: tartary buckwheat (Fagopyrum tataricum) and where it's from.

Storage#

Airtight, dry and away from strong smells. Roasted grains lose their aroma and can turn stale over months, so buy moderate amounts. See how to store tea.

Myths#

"Buckwheat is a type of wheat." It isn't; it's unrelated to wheat and naturally gluten-free.

"Bitter buckwheat tea is bitter." The name refers to the raw grain. Roasted, it's sweet and nutty.

"It contains caffeine." It doesn't.

My honest take#

If you like roasted oolongs but want something for late evenings, tartary buckwheat is the closest caffeine-free match I've found: warm, toasty, sweet and easy. And it's the only tea on this site you can eat afterwards.

The bottom line#

Tartary buckwheat tea (ku qiao cha) is roasted mountain buckwheat: nutty, sweet, golden and caffeine-free. Brew 3–5 g per 300 ml near boiling for a few minutes, re-steep, and mind the allergy warning. More caffeine-free options in my Chinese herbal tea guide.