Buckwheat tea is not fried, but a baked drink, which won't get angry. Modern clinical observation shows that tartary buckwheat powder and its products have the functions of lowering blood sugar, lowering blood fat and enhancing human immunity, and have adjuvant therapeutic effects on patients with diabetes, hypertension, hyperlipidemia, coronary heart disease and stroke.

Good tea should make full use of the process itself and give full play to the original flavor of buckwheat, rather than using other additives and chemical additives to modulate the flavor. Good buckwheat tea is pure buckwheat fragrance, but other types of fragrance or peculiar smell are inferior. Baking is a process in the production process. Moderate baking can promote the transformation of bioflavonoids in tartary buckwheat and increase the content of rutin. The taste of high-quality black tartary buckwheat tea is fresh wheat, but it must not be "burnt". If so, it must be too baked to eat.

Extended data

Some tartary buckwheat teas are made of tartary buckwheat, and some are made of black tartary buckwheat. The effective components of black tartary buckwheat are 3~5 times that of common tartary buckwheat, and the "black tartary buckwheat tea" made from black tartary buckwheat is better than that made from common tartary buckwheat.

Good tartary buckwheat tea should be yellow-green, with uniform size and no color difference, otherwise it is inferior if it is white or with different shades of color. Among them, the shape of pills is the best, and it is easier to release effective ingredients when brewing.

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