Tartary Buckwheat Tea (Fagopyrum tataricum) — Large-Grain Yellow Ku Qiao Herbal Tea, 500g

Tartary Buckwheat Tea (Fagopyrum tataricum) is a roasted, puffed herbal tea made from the whole grains of yellow Ku Qiao (苦荞), a traditional food-herb grain long valued in Chinese food culture as a warming, gently nourishing daily beverage. Known in Traditional Chinese Medicine (TCM) as Kǔ Qiáo (苦荞), it has been prized as a mild, grain-based food herb used to support digestion, harmonize the middle burner, and accompany rich or heavy meals. Its nature is slightly cool to neutral with a sweet-bitter flavor, making it a gentle yet grounding tea for everyday drinking.

Key Selling Points

• Traditional food-herb grain tea (药食同源)
• Large puffed yellow Ku Qiao grains
• Cold-brew friendly, no added sugar
• 500g individually packed for freshness
• Sourced from Anhui, new-crop quality

Quality & Sensory

Each batch is puffed into large, evenly sized golden-brown grains with a light, crisp texture and a warm toasted aroma reminiscent of roasted cereal. When brewed, the liquor turns a clear amber-gold, releasing a smooth, nutty, faintly sweet taste with a gentle bittersweet finish. The grains hold their shape well and can be re-brewed several times without turning harsh.

Technical Specifications

Usage Scenarios

• Daily hot tea at home or office
• Cold-brewed summer beverage
• Served alongside hot pot and rich meals
• Hospitality tea for hotels and restaurants
• Grain-based tea base for blending

Traditional Uses

In folk food practice, Ku Qiao is roasted and brewed as a daily grain tea, often served after heavy or oily meals to help the stomach feel light and settled. It appears in mountain-region households as a warming drink through cool seasons, and in some areas the grains are also cooked into congee or ground into flour for steamed breads. As a tea, it is brewed alone or blended with ingredients like lotus leaf, chrysanthemum, or hawthorn for a smooth, grain-forward infusion.

FAQ Q&A