Fagopyrum Tataricum Bitter Tartary Buckwheat Tea

Buckwheat is a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat." Despite the name, buckwheats are not related to wheat, as they are not cereals / grasses; instead, buckwheat is related to sorrels, knotweeds, and rhubarb, not related to wheat.

The common buckwheat, is Fagopyrum esculentum. Tartary buckwheat (F. tataricum Gaertn.) or "bitter buckwheat" is also used as a crop, but it is much less common.

Tartary Buckwheat (Fagopyrum tataricum) is a domesticated food plant in the genus Fagopyrum (sometimes merged into the genus Polygonum) in the family Polygonaceae. Tartary Buckwheat is bitterer, but contains more rutin than common buckwheat. It also contains quercitrin.

Tartary buckwheat was domesticated in east Asia. While it is unfamiliar to the West, it is still eaten in the Himalayan region today.

This tea is made from the most nutritious seeds of tartary buckwheat plants that are grown at 3000 meters above sea level in the pollution free environment of Gao Han district. The tea contains nutrients that are easiest for our body to absorb. Bitter Buckwheat tea is known to help to control obesity, stress, high blood pressure, and cholesterol.

Weight:  50-250 grams

Taste:   This tea is a little bitter but has a very nutty, warming flavor.

Preparation:  Use 5g flowers per 250ml of water. Heat water to 90-95℃ and steep for 8-10 minutes. It’s better to use glass cup.

Brewing vessel:  Glass, Porcelain Pot

Infusions:  At least 5 times

Shelf Life:  18 months

Origin:       Shanxi, China