Whole plant tartary buckwheat tea:

The most precious and nutritious substance in tartary buckwheat is flavone, also called rutin. At the initial flowering stage, the rutin content in stem, leaf and flower of tartary buckwheat is the highest, reaching 7%. The whole plant bitter buckwheat tea is made from the whole plant of bitter buckwheat at the initial flowering stage, that is, the stems, leaves, flowers and fruits of bitter buckwheat, by ultrafine grinding and mixing. It is characterized by high rutin content, mellow taste, fragrant taste and wheat flavor.

Whole embryo tartary buckwheat tea;

The pre-hulling process of whole germ tartary buckwheat tea is complicated. Tartary buckwheat, as a Polygonaceae plant, cannot be directly shelled like rice, but has to go through nine processes. It will become three petals after shelling. Compared with the whole plant, the whole germ is not crushed, and the contact time with the machine is shorter, so the whole germ is "natural", with a taste close to that of Korean barley tea and a burnt flavor.