Infusion made from roasted buckwheat widespread in Asia, including China, Korea and Japan, which produces a drink with detoxifying, stress-relieving and refreshing properties. This Soba Cha has been produced in China and is organic.
It has a pleasant toasted and caramelized aroma, and its taste is mild; it is often proposed with meals, as an alternative to water, and is recommended during the summer period, as it helps against heat exhaustion.
Being buckwheat, it contains no gluten. So this drink can be safely consumed byceliacs and gluten-intolerant people.
Suitable to be prepared both hot and cold; to find out our news on iced teas, visit our dedicated section.
The properties of Soba Cha
Soba Cha is an infusion:
- detox and depurative
- rich in minerals
- rich in vitamins
- rich in fibers
Being a source of fiber, Soba Cha helps one feel asense of satiety, thus becoming an ally for those who want to watch their figure.
It promotes blood circulation and reduces stress.
How to make cold Soba Cha
A way to make this beverage even more thirst-quenching and refreshing. Here's what you need:
- get a pitcher, or an iced tea bottle
- measure 1 tablespoon of Soba Cha per 1 liter of water (increase proportionally, depending on the capacity of your container)
- pour the buckwheat into the container, then pour in room temperature water, until it all fills
- still in the refrigerator for 5 hours.
The Soba Cha will thus complete its infusion in the refrigerator, a somewhat slower process, but one that can emphasize the sweet notes of this infusion. And the nice thing is that, if the infusion goes beyond 5 hours, nothing happens: containing no caffeine, Soba Cha does not risk over-extraction, and therefore its flavor will never become bitter.
Recipe for Cold Milk Soba Cha
Soba Cha can also be prepared in very creative ways, such as in a "milk" version. Here's what you need:
- prepare the hot Soba Cha, as described above
- whip 100 ml of fresh milk (I recommend trying vegetable oat milk) with the help of a whisk
- when the Soba Cha is ready, pour it into a mug filled with ice cubes
- cross over the whipped milk
The result is sweet, caramelized, that flavor you really want to taste in the morning, enveloping and warming you.
How to prepare Soba Cha
-
measure 1 teaspoon of toasted buckwheat per 200 ml of water (increase in proportion to the capacity of your teapot)
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pour hot water at 95-100°C over the Soba Cha and let it steep for 5 minutes.
Hot Soba Cha Latte Recipe
