Japanese caffeine-free roasted buckwheat infusion with a warm amber colour, nutty aroma and toasted-cereal sweetness.
Infuse 5–10 g roasted buckwheat kernels in 200 ml water at 95–100°C for 3–5 minutes. Strain. Avoid entirely if allergic to buckwheat.
Toasted, Nutty, Cereal, Mellow
A Japanese roasted-buckwheat infusion also enjoyed across East Asia; it contains no Camellia sinensis leaves.
Ceramic Japanese tea cup
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