Am I tea, or am I soup? This, I feel, is walking a thin line. It feels like a very thin ‘buckwheat’ minestrone.

Whatever it is, it reminds me of my younger years microwaving Ready brek every morning before trundling off to school . Or babushkas toasting buckwheat slowly over a fire.

It’s nutty, it’s malty, it’s like congee in a teapot. Thick with ‘bits’ in and that nice sweetness you get from those weird roasted pyramidical seeds. It has the hint of a buttery can of creamed corn.

A nice change of pace, but I’d avoid putting in your nice Yixing pot. You don’t want it turning blue do you? Probably best in a gaiwan, or just throwing it in a cup.

All that said, it’s very tasty.

Flavors: Malt, Rice Pudding, Roasted Barley, Vanilla, Wheat

Boiling 0 min, 30 sec 2 tsp 4 OZ / 110 ML

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English tea-drinking person. Ex-Londoner based in Montreal.

I’ve always drunk tea, but with migrating to the EU (and later to Canada) I’ve had a hard time finding the ‘good stuff’.

Not a big fan of ‘flavoured’ tea blends (or most stuff with flowers and bits in). I’m a bit of a purist.

I mainly enjoy exploring natural teas. from Puerh to Oolong. I have a soft spot for Darjeeling.

I’ll generally try anything (at least) once.


Montreal, Canada

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