Yellow Tartary Buckwheat Tea Ku Qiao Cha 300g Can Roasted Sichuan Liangshan Style Daily Grain Tea

Yellow Tartary Buckwheat Tea, known in Chinese as Ku Qiao Cha (苦荞茶), is a roasted grain tea made from the groats of Fagopyrum tataricum, a buckwheat species long valued in traditional Chinese wellness practice. The kernels are stir-roasted to develop a warm, toasty character, then packed in a 300g can for convenient daily brewing. In TCM terms, buckwheat is traditionally regarded as cooling in nature with a sweet flavor and is traditionally associated with the spleen and stomach channels. Enjoy it as a gentle caffeine-free grain infusion as part of a balanced lifestyle.

Key Selling Points

• Roasted yellow tartary buckwheat groats in the style of Sichuan Liangshan buckwheat tea
• Made from Fagopyrum tataricum, a buckwheat species traditionally used in Chinese herbal practice
• Stir-roasted processing gives a nutty aroma and smooth brewed taste
• Caffeine-free grain tea suitable for daily sipping at home, in offices, or for food service
• 300g sealed can with a 12-month shelf life for easy storage at room temperature

Quality & Sensory

The roasted kernels are typically golden yellow to light amber with a firm, plump texture and a toasty, grain-like aroma. Brewed, the liquor typically shows a clear golden tone with a smooth, mellow, slightly nutty taste and a gentle roasted finish.

Technical Specifications

Usage Scenarios

• Steep a spoonful of roasted kernels in hot water for a daily caffeine-free grain tea
• Re-steep the kernels through the day and eat the softened groats after brewing
• Serve as a warm welcome tea in restaurants, teahouses, or offices
• Brew and chill for a light roasted grain iced drink in warm seasons

Traditional Uses

In traditional Chinese practice, tartary buckwheat has long been consumed as a wholesome grain food and household infusion, especially in highland regions such as Liangshan in Sichuan. Families traditionally roasted buckwheat groats and steeped them like tea for daily drinking, and the groats were also cooked into congee or added to porridge. It is traditionally regarded as a cooling, sweet grain suitable for warm seasons and everyday wellness routines.

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