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.
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 definitely better than the "tartary buckwheat tea" made from common tartary buckwheat. Black tartary buckwheat tea can be divided into whole powder black tartary buckwheat, bran black tartary buckwheat, germ black tartary buckwheat and whole plant black tartary buckwheat.
However, the contents of rutin and selenium in bran are the highest, and the contents of amino acids and dietary fiber in germ are the highest. The so-called whole plant tea is made of roots, stems, leaves and other parts that should be discarded. These leaves are easy to rot when put together. If they are not treated in time, they will definitely go bad. They can only be obtained when buckwheat is harvested. Therefore, black tartary buckwheat tea with bran and germ as raw materials is better.
Extended data:
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.
In addition, don't think that black tartary buckwheat is named because its shell is black and the stone inside is yellow-green. There are many inferior tartary buckwheat in the market, and there are some problems such as sulfur fumigation, excessive heavy metals and bacteria. It is suggested to choose famous brands to avoid quality problems.
The common black tartary buckwheat tea obtained after tartary buckwheat processing is brown, and the color of whole embryo black tartary buckwheat tea is slightly dark brown. 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.
References:
Bitter buckwheat tea Baidu encyclopedia