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 is a tisane from roasted buckwheat. In winter, it embraces with its warmth and comfort. In summer, it cools. All without caffeine. A Hokkaido native, it is rich in nutrients and culture.
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 – buckwheat kernels. Now, if the word "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.
Brew those kernels, 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. 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 signifies simplicity, and it's a reflection of Japan's close-knit relationship with nature, seasons, and food.
Sobacha enjoys a high status in China, too, where it's widely consumed as a healthy everyday 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.
There's a little surprise waiting as you reach the bottom of your cup. After savoring a few brews of this delightful infusion (this tisane can be easily re-brewed a few times), 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 the 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 70-100ml
2min for the first infusion; then 1min; +30 for each subsequent infusion