Tartary Buckwheat Tea (Fagopyrum tataricum) — Roasted Whole-Grain Herbal Tea, 150g Jar

Tartary Buckwheat Tea (Fagopyrum tataricum) is a roasted, fully puffed whole-grain herbal tea known in Traditional Chinese Medicine (TCM) as Kǔ Qiáo (苦荞), also called Black Tartary Buckwheat. Long valued as a food-herb (药食同源) grain, Ku Qiao has been prized as a gentle, grain-based daily tea used to support digestion, clear internal heat, and harmonize the middle burner. Its nature is slightly cool and its flavor is lightly bitter with a sweet, toasty finish, making it a mild yet refreshing brew for everyday drinking.

Key Selling Points

• Traditional food-herb (药食同源) grain tea
• Fully puffed and roasted Tartary buckwheat
• Fagopyrum tataricum, from Anhui origin
• Naturally sweet from grain, no added sugar
• Convenient 150g resealable jar

Quality & Sensory

Each batch is roasted and fully puffed to a deep golden-brown color with a light, crisp texture. The dry grain carries a warm, toasted aroma reminiscent of roasted barley. When brewed, the liquor turns pale amber and releases a smooth, nutty flavor with a gentle bittersweet note and a clean, lingering finish.

Technical Specifications

Usage Scenarios

• Daily hot tea at home or office
• After-meal digestive tea
• Cold-brewed summer refreshment
• Blended with chrysanthemum or cassia seed
• Grain-based caffeine-free beverage

Traditional Uses

In folk herbal practice, Ku Qiao is brewed as a daily grain tea, often enjoyed after meals to support digestion and a light, balanced feeling. It is commonly paired with chrysanthemum (菊花) and cassia seed (决明子) in traditional blended teas for a cooling, clarifying cup. In some regional kitchens, roasted buckwheat is also simmered into congee or added to soups as a nourishing whole-grain ingredient.

FAQ Q&A