Buckwheat tea is a beverage made by screening and baking buckwheat seeds. This kind of tea is fried rice tea. Tartary buckwheat likes to be cool and barren, and it grows mostly in alpine mountainous areas, and its seeds are edible. The main producing areas are Sichuan, Shaanxi, Yunnan, Guizhou and Shanxi.
Buckwheat tea is a beverage made by screening and baking buckwheat seeds. The scientific name of tartary buckwheat is F.tataricum, 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.
Drinking taboos:
Tartary buckwheat tea has a significant effect of invigorating stomach and promoting digestion, so it should be drunk after meals. If the drinker is hungry, drinking a lot of bitter buckwheat tea when there is no food in his stomach will definitely aggravate his hunger, especially those with hypoglycemia. At this time, there will be uncomfortable symptoms of falling blood sugar, which requires special attention. Tartary buckwheat can help regulate the symptoms of hyperacidity, but it is cold, so it is recommended to drink Xiaojiang tea with yam and poria cocos.
Rutin contained in natural raw materials such as stems, leaves, flowers and fruits of tartary buckwheat may have the effects of lowering blood pressure, blood sugar and blood lipid. Patients with low blood pressure, hypoglycemia and severe emaciation should be careful to eat. Eating buckwheat food will make a small number of people have allergic symptoms such as itchy skin, dizziness and asthma, so people with a history of allergic reaction to black buckwheat should use it with caution.
References:
Baidu encyclopedia-tartary buckwheat tea