One day, a young Zen monk asked wise Lao Cha: – Sensei, which brew truly captures the essence of Japan?
Lao Cha smiled: – Consider Sobacha, young one. Soba cha tea is an herbal tisane from roasted buckwheat. In winter, it embraces with its warmth and comfort. In summer, it cools. All without caffeine's dance. Born from Hokkaido's serene embrace, rich in nutrients and culture, it's Japan's silent song in a cup.
The disciple pondered: – Seems more than just a drink, sensei.
With a nod, Lao Cha replied: – a connection to Nature's heart.
In the vast landscape of teas and tisanes, Sobacha, or Soba Cha, holds a special place. Originating from Japan, Sobacha isn't, strictly speaking, a tea. It's an organic herbal tea, aka tisane, derived from roasted soba or buckwheat kernels. Now, if soba rings a bell, that's because it's been a culinary cornerstone in Japan for centuries. Most of us recognize it as those delicious noodles, warm and comforting in winter or refreshingly chilled during summer months. But soba's versatility doesn't end there.
Transform those kernels into a brew, and you have Sobacha tea. Nutty, sweet, full of umami – it's a delight for the senses. This non-caffeinated tea can be your companion, whether you want it hot on a cold evening or ice-cold on a sunny afternoon. What's more, being a caffeine-free offering, it slots right into the category of the best caffeine-free tea, making it a go-to for anyone looking to avoid that caffeine kick.
Grown without pesticides in the serene and cool climes of Hokkaido, Japan, Dattan Sobacha kernels are distinct — smaller and more rounded than common soba. But that's not all; these little kernels pack a punch when it comes to nutrients. They're rich in vitamin B1 and contain 100 times more nutrient rutin than regular soba.
In Japanese culture, Sobacha holds more than just a beverage's stature. It embodies simplicity, a reflection of Japan's close-knit relationship with nature, seasons, and food. The Japanese don't just drink Sobacha; they experience it, letting every sip connect them to a lineage of culinary arts and practices.
Sobacha enjoys a high status in China too, where it's widely consumed as an everyday healthy beverage. Chinese refer to it as "kuqiaocha" 苦荞茶 and consume it as a standalone beverage, or as an addition to soy milk for breakfast among others.
There's a little surprise waiting as you reach the bottom of your cup. After savoring a few brews of this delightful infusion, you're left with buckwheat kasha. In a dry form, these kernels are a tasty addition to a salad, offering a delightful crunch and nutty flavor.
If you're in search of an authentic taste of Japan that's not just another green tea, Sobacha stands out. Relish its flavors, enjoy the residual kasha, and let every cup take you on a journey to the heart of Japanese culinary and tea arts.
Brewing guidelines:
200℉ / 95℃ for the first infusion; Keep raising water temperature for subsequent infusions
1g per 50ml
2min for the first infusion; then 1min; +30 for each subsequent infusion