Appearance: the appearance of good buckwheat tea should be yellow-green, and uniform size, no color difference, on the contrary, the color is white or different shades of color is inferior. Among them, the best pill shape, because the surface area of the largest spherical, easier to release the active ingredients when brewing. In addition, do not think that the black buckwheat got its name because its shell is black, inside the core is still yellow-green. The market is filled with a lot of poor quality buckwheat, there are sulfur, heavy metals, bacteria and other problems. Buckwheat processing after the ordinary black buckwheat tea is brownish-yellow, whole germ black buckwheat tea color is slightly darker, is brown.

Flavor: good tea should be used in the process itself to play buckwheat buckwheat color buckwheat flavor, rather than other additives and chemical additives to modulate the flavor. Good buckwheat tea is pure buckwheat flavor, and vice versa, there are other types of flavor or odor is inferior. The production process should be baked this procedure, moderate baking can promote the conversion of black buckwheat bioflavonoids, improve the content of rutin, the quality of black buckwheat tea flavor is a fresh wheat flavor, but there must not be a "mushy", there must be excessive baking, can not be eaten.

Raw materials: buckwheat tea are buckwheat, buckwheat tea can be divided into whole wheat buckwheat, buckwheat bran buckwheat, buckwheat germ buckwheat and buckwheat plant. However, "rutin", "selenium" in the germ inside the highest content of amino acids, dietary fiber in the germ inside the content is also high, and the so-called whole plant tea is buckwheat roots, stems, leaves, etc. should have been discarded part of the do, these leaves together is very Easy to rot, processing is not timely will certainly be bad, and can only be obtained at the time of buckwheat harvest