The scientific name of tartary buckwheat is tartary buckwheat, which is divided into common tartary buckwheat and black tartary buckwheat. The shell of common tartary buckwheat is yellow and white; Black tartary buckwheat is a pearl black tartary buckwheat, which is called "black pearl" and its shell is dark black.

Tartary buckwheat likes to be cool and barren, and it grows mostly in the alpine mountain area above 2500 meters above sea level. It grows naturally and its seeds are edible. Tartary buckwheat is mainly distributed in the mountainous areas of southwest China in the world, and Liangshan Yi Autonomous Prefecture in Sichuan Province is one of the main producing areas and origins of tartary buckwheat.

Clean buckwheat hulls should be dried in time, and they should be turned frequently in the drying process so as to dry as soon as possible. After they are completely dried, they can be collected and put directly into the pillow, so that the cleaned buckwheat shells will be cleaner and the bacteria on their surfaces can be effectively killed.

The best way to store tartary buckwheat tea is to buy a pottery jar, and be sure to buy a covered one and put it inside, so that it can be moisture-proof and will not lose its taste. Remember to seal your mouth every time you open a bag or jar to avoid getting wet. Drink it quickly after opening it.