If you love buckwheat, you're going to love this nutty toasted buckwheat tea! You can serve this tea hot or iced. Read the notes before getting started so you can eat the cooked buckwheat after making this tea!
Optional spices and flavorings: cinnamon stick, anise star, few cloves, pinch or ground turmeric or sliced gingersee notes
Toast the buckwheat in a small saucepan over medium-high heat for 3-5 minutes, or until the buckwheat smells fragrant and starts to make a popping sound and starts to pop. Make sure to stir often and not let the buckwheat burn and turn black.
CAREFULLY add the water—it will start boiling and steaming IMMEDIATELY because you are adding it to a very hot pan. Optional: add a cinnamon stick, a dried anise star, dried cloves, a pinch of turmeric, and/or a few pieces of sliced peeled ginger to flavor the tea (read the notes below)
Lower the heat and simmer for 5-10 minutes, or until the buckwheat is soft and cooked, and the water is a light brown color.
Carefully strain the buckwheat through a fine mesh sieve into a 32-oz heat-safe jar or right into your mugs. If you don't want cloudy tea, line the sieve with a coffee filter or paper towel. Do not let the buckwheat sit in the hot water or it will absorb most of the water.
Stir in some lemon juice and honey, to taste. If the tea tastes "too buckwheaty," simply dilute with some water. Sip slowly and enjoy!! Or allow to cool, refrigerate, and pour over ice, adjusting the flavor to taste.
How much buckwheat to use: ¼ cup buckwheat is enough to give this tea a nice buckwheat flavor. I like to use ½ cup for a stronger flavor, and so I can make a meal out of this too! Read below:The cooked strained buckwheat groats are edible and very nutritious!! Simply season the strained cooked buckwheat with some salt (don't add salt while the buckwheat is cooking, you don't want salty tea!) for a basic kasha side dish, and serve with veggies and your favorite protein. Some recipe ideas: buckwheat with mushrooms and onions, buckwheat bowls with roasted vegetables, varnishkes.If adding cinnamon and other spices, then the cooked buckwheat might be best for a sweet recipe, such as breakfast buckwheat bowls.The nutrition facts are an estimate assuming ½ tablespoon of honey per cup.