Tartary Buckwheat Tea Ku Qiao Mai Whole Grain Loose 500g Daliangshan Roasted Herbal Grain Tea

Tartary Buckwheat Tea, known in TCM as Ku Qiao Mai (苦荞麦), made from the roasted whole grains of Fagopyrum tataricum. This loose bulk tea from the Daliangshan region of China features puffed whole kernels with a naturally nutty character. In TCM theory, buckwheat is considered cooling in nature and associated with the spleen and stomach channels. Traditionally enjoyed as a caffeine-free daily grain infusion, it can be steeped alone or blended with flower teas. Store in a cool, dry place.

Key Selling Points

• Whole-grain Tartary buckwheat sourced from the Daliangshan region of China
• Known in TCM as Ku Qiao Mai (苦荞麦) from Fagopyrum tataricum
• Puffed whole kernels suitable for repeated steeping as a caffeine-free grain tea
• Loose bulk format with 500g net weight for daily brewing
• Traditionally associated in TCM with a cooling nature and the spleen and stomach channels

Quality & Sensory

The grains are typically dark brown to blackish with a plump, rounded shape and a firm, crisp texture. They typically carry a toasty, grain-like aroma. When steeped, the infusion is typically golden amber with a smooth, nutty, mildly roasted taste and a clean finish.

Technical Specifications

Usage Scenarios

• Steep as a daily hot grain tea
• Cold-brew for a refreshing summer infusion
• Blend with flower teas such as chrysanthemum or rose
• Serve after meals as a caffeine-free alternative to green tea

Traditional Uses

In traditional Chinese practice, buckwheat grains have long been steeped or simmered as a household grain tea, valued as a cooling daily drink especially in warm seasons. The roasted kernels are commonly brewed alone, refilled with hot water several times, or combined with flower and fruit teas. In some regions the grains are also added to congee or porridge for their toasty flavor.

FAQ Q&A