Producing area: Yi Autonomous Prefecture of Liangshan (Xichang city), Sichuan

Tea type: Fried rice tea

Dry tea: Plump-eared, uniform in size, yellowish-brown

Aroma: Full-bodied wheat smell

Liquid: Yellow green

Mouthfeel: Fragrant wheat smell, light sweet in taste, no bitterness, edible after being brewed

Tree species: Liangshan Black Tartary Buckwheat

Tea garden: XiJing Tea garden, 3,000 m above sea level

Fermentation: No

Sugar: No

Caffeine: No

Preservation method: Store in cool, dry place away from sunlight

Shelf life:18 months

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“.

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