Memil-cha on:
[Wikipedia]
[Google]
[Amazon]
Buckwheat tea, known as ''memil-cha'' () in
Buckwheat tea, known as ''memil-cha'' () in Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
, ''soba-cha'' () in Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, and ''kuqiao-cha'' () in China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, is a tea made from roasted buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
. Like other traditional Korean teas, ''memil-cha'' can be drunk either warm or cold and is sometimes served in place of water. Recently, tartari buckwheat grown in Gangwon Province is popular for making ''memil-cha'', as it is nuttier and contains more rutin
Rutin, also called rutoside, quercetin-3-O-rutinoside and sophorin, is the glycoside combining the flavonol quercetin and the disaccharide rutinose (α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranose). It is a flavonoid found in a wide variety of pla ...
.
Preparation
Buckwheat is husked, cooked, and dried then pan-fried without oil. For one part of buckwheat, ten parts of water are used. of roasted buckwheat is added to water and infused for 2–4 minutes.See also
* ''Bori-cha
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, Korea and Taiwan. It has a toasty, bitter flavor.
In Korea, the tea is consumed either hot or cold, often t ...
'' – barley tea
* ''Hyeonmi-cha
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice.
Prepara ...
'' – brown rice tea
* ''Oksusu-cha
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffei ...
'' – corn tea
* Roasted grain beverage
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot wat ...
* List of buckwheat dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domestic ...
References
Herbal tea Korean tea Buckwheat dishes {{Korea-cuisine-stub