{
    "id": 1070297,
    "title": "Sobacha: roasted buckwheat tea",
    "slug": "sobacha-buckwheat-tea",
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    "url": "https://teas.co.uk/wiki/sobacha-buckwheat-tea/",
    "modified": "2026-09-18T00:45:36+01:00",
    "excerpt": "Sobacha is toasted buckwheat brewed like tea: nutty, caffeine-free and naturally gluten-free \u2014 though the allergy warning is real. How to brew and buy it.",
    "content_text": "Sobacha is roasted buckwheat groats brewed in hot water. It is nutty and toasty with a gentle natural sweetness, a little like a savoury version of popcorn, and it contains no tea leaf and no caffeine. In Japan it is a household drink; in Korea the same thing appears as memil-cha.\r\nThe bonus: buckwheat is not wheat, and not a cereal at all \u2014 it is a seed related to rhubarb \u2014 so sobacha is naturally gluten-free, which barley tea is not. Check the pack for shared-line warnings if that matters to you.\r\nTwo kinds you will see\r\n\r\n\r\n\r\nType\r\nWhat it is\r\nTaste\r\n\r\n\r\n\r\n\r\nCommon buckwheat\r\nThe everyday sobacha\r\nNutty, mellow, toasty\r\n\r\n\r\nTartary buckwheat (dattan)\r\nA different species, darker roast\r\nStronger, more bitter-sweet, earthier\r\n\r\n\r\n\r\nTartary is often marketed with claims about rutin content. Buy it because you like the flavour; a nutrient headline about the raw seed tells you very little about your cup.\r\nHow to brew it\r\n\r\nLoose groats: 1 tablespoon (about 10g) per 300ml of freshly boiled water, 3 to 5 minutes. No need to strain hard \u2014 the grains sink.\r\nBags: follow the pack; many are sized for a large mug.\r\nA second use: the brewed groats are edible. Sprinkle them over rice, salad or yoghurt for crunch, which is standard practice in Japan.\r\nIced: brew double strength and pour over ice, or cold brew overnight in the fridge.\r\n\r\nIt does not go bitter with a long steep, which makes it a good tea for people who forget about the pot.\r\nOne real caution: buckwheat allergy\r\nBuckwheat allergy is uncommon in Britain but well recognised in Japan and Korea, where buckwheat is eaten daily, and reactions can be serious. It is a named allergen on Japanese labelling. Japan Consumer Affairs Agency food allergy labelling (PDF)\r\nIf you know you react to buckwheat, sobacha is not a drink to experiment with. It is not one of the 14 allergens that must be emphasised on UK labels, so read the ingredients carefully and ask if you are unsure.\r\nWhat it is not\r\n\r\nNot barley tea. That is mugicha, made from barley, and it contains gluten.\r\nNot genmaicha. That is green tea with toasted rice, and it contains caffeine.\r\nNot soba noodles in a cup, though they come from the same seed.\r\n\r\nCommon questions\r\nDoes sobacha contain caffeine?\r\nNo, if it is buckwheat alone. Blends with green tea do.\r\nIs it gluten-free?\r\nBuckwheat itself is. Check the packet for cross-contamination warnings if you have coeliac disease.\r\nCan I eat the grains afterwards?\r\nYes, and they are good. Drain and scatter them over food.\r\nCan I make it from the buckwheat in my cupboard?\r\nRaw groats need toasting first \u2014 dry-fry them in a pan until golden and fragrant. Buckwheat flour will not work.",
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