Black Tartary Buckwheat Tea Whole Embryo

Black Tartary Buckwheat Tea Whole Embryo
96% of 100
Product Tags
Single Herbal Grain

Da Liangshan, Sichuan Province, China

Harvest Date:

September 10, 2017

Dry Tea:

Plump-eared, uniform in size, yellowish-brown


Full-bodied wheat smell


Yellowish green


Fragrant wheat smell, light sweet in taste,

no bitterness, edible after being brewed


Liangshan Black Tartary Buckwheat

Tea Garden:

XiJing Tea garden (elevation above 3000 metres)




Store in cool, dry place away from sunlight

Shelf Life:

18 Months

Angel's Comment:

Whole-embryo black Tartary buckwheat tea is healthy to eat and drink not only because it is pure natural but also because it has natural wheat fragrance.

Made with Black Tartary buckwheat kernels, Ku Qiao (苦荞, Black Tartary buckwheat) tea is known as a healthy pure ecologic coarse-grain tea in many countries. There are two types of buckwheat that are most widely grown for tea: black buckwheat and common buckwheat (yellow buckwheat).

Whole-embryo black buckwheat tea is totally made from whole embryo of tartary buckwheat as material, by puffing method after stripping the chaff (similar way as making popcorn). The finished grain-like buckwheat seed tea show yellow and have an intriguing wheat fragrance. Black buckwheat is higher rich in bioflavonoid, vitamin, cellulose, protein as well as other trace elements than other types of buckwheat tea , so it is praised as the “ king of the five cereals“.

Recommend Brewing Method

Western Method

Teacup: 8.5oz / 250ml
212℉ / 100℃
1.5 Teaspoons / 3g Tea
Brewing time: 3-5 mins
  Glass tea cup may be your choice

* Please save 1/3 of the tea liquid before you refill the water.

Steps to process Ku Qiao (buckwheat) tea

Roasting method: To remove the hulls and stir fry buckwheat using stable high heat till cooked.

Puffing method: This step is similar to make popcorn. With the help of continuous high pressure and temperature, the puffing method makes buckwheat seeds enlarge in size (by creating irregular porous structures inside each seed). In this way, the inner essence of buckwheat tea is easy to be released when brewed with boiling water.

Germination method: Increase temperature till 30℃ to promote the buckwheat to put forth buds then terminate the growth process using ripening process with low temperature. In this way, the essence of high nutritional value can be kept maximally.


Tartary buckwheat is mainly distributed in the mountainous areas of south-western China. Liangshan Autonomous Prefecture in Sichuan Province is one of the main production areas and birthplaces.

Liangshan Autonomous Prefecture situates at the south-west of Sichuan province where geographic types are quite varied and complicated, its topography conditions range from high mountains, deep valleys, and plains to basins and rolling hills. The average altitude is about 3,000 meters above sea level and the highest point (Ca Ron Dorji Moutain, 恰朗多吉峰) reaches up to 5,958 meters.

Liangshan Prefecture is located in high elevation and cold area where alpine environment provides exceptional advantages to the growth of buckwheat. There is no chemical fertilizer, pesticide in the course of growing and producing this black Tartary buckwheat tea which is natural, unpolluted and healthy.


Agopyrum tataricum, also known as tartary buckwheat is a tropical Asian annual herb. It can grow up to 30 - 70 cm high and its seeds measure 5 - 6 mm long.

Buckwheat is usually found growing in mountainous areas with an altitude of 500 - 3,900 metres above sea level. It loves moist, cool conditions and is vulnerable to high temperature and frosty weather. The optimum temperature for germination and producing fruits are above 16℃ and 26℃ respectively. Low temperature (below zero) may cause buckwheat plants to die.

Generally, The higher elevation where buckwheat grows, the more nutrient substances they contain and the lower the output it tends to be. So, those Tartary buckwheat teas grown in high altitude areas with cold climate are healthier and precious.

Nutrient content

Tartary Buckwheat tea was awarded the title of the most unique Sichuan tourism commodity in 2006, studies show that it basically has the following nutritional ingredients:

Bioflavonoid is also commonly known as Yutin, or vitamin P as is sometimes called, which is barely found in other cereal grains. But Yutin has strong dyeing property so you’d better clear your tea cup in time after drinking buckwheat tea every time.

Buckwheat has become popular as a health food in many countries, due to its high amounts of various antioxidants and micronutrients such as calcium, phosphorus, iron, zinc, selenium and so on.

Buckwheat mainly consists of carbs. By weight, carbs make up about 20% of the weight of boiled groats. The carbs are in the form of starch, which presents weak alkalinity and could be helpful to inhibit the secretion of gastric acid.

Buckwheat is loaded with vitamins, especially vitamin B2 which is 2 to 10 times more abundant in Buckwheat than in corn flour and rice.

The fiber content in Buckwheat is eight times bigger than plain flour - the content accounts for up to 1.6%. So buckwheat is a good resource of dietary fiber which is said to have good effects on intestines and stomach functions.

Buckwheat also contains chlorophyll which is not very common in other cereals and can help to purify the liver.

Studies show that Tartary buckwheat is rich in amino acids which accounts for the 11.82% of the total amount.

Tartary buckwheat is extremely high in oleic acid and linoleic acid which are helpful to promote the growth of the children and prevent ageing skin and reduce freckles.

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