Japanese Buckwheat Tea | Hokkaido Dattan Sobacha - Option: 50 g

Japanese Buckwheat Tea from Hokkaido – Hokkaido Dattan Sobacha だったんそば茶 is a traditional Japanese beverage made from roasted buckwheat of the dattan soba 韃靼蕎麦 variety, also known as tartary or bitter buckwheat. This specific type is known for its naturally high rutin content compared to common buckwheat and has become popular in Japan not only for its distinctive flavor profile, but also for its versatility and suitability for all-day drinking.

In this case, the buckwheat comes from the area of Shibetsu 士別市 on the northern Japanese island of Hokkaido, a region known for its clean environment, cooler climate and high-quality buckwheat production. The tea is produced through gentle roasting of whole grains, creating an infusion with a characteristic nutty, lightly sweet and pleasantly roasted aroma reminiscent of toasted cereals, popcorn or nuts.

Soba Cha is a roasted buckwheat tea. In this case, it is made from dattan soba だったんそば (tartary buckwheat, sometimes also called bitter buckwheat) cultivated in the town of Shibetsu on Hokkaido island. This variety contains up to 100× more rutin (approx. 1500 mg / 100 g) than regular buckwheat. This naturally caffeine-free drink with its roasted nutty and lightly sweet flavor can be prepared both hot and cold. Thanks to the absence of caffeine, it is suitable for drinking from morning until evening.

In traditional Japanese and East Asian perspectives, tartary buckwheat is appreciated for its balanced and harmonious character. It naturally contains rutin and other flavonoids, which continue to attract attention in modern nutrition. For this reason, Dattan Sobacha is often appreciated by people interested in a varied and balanced diet who prefer naturally caffeine-free beverages.

Compared to classic sobacha made from common buckwheat, Dattan Sobacha offers a fuller and more pronounced character. The infusion is usually light golden to yellow-green in color, while the flavor may carry a gentle bitterness characteristic of tartary buckwheat. At the same time, it retains roundness, sweetness and a deeply calming character. In Japan, it is especially popular during colder months, although it also works beautifully as an iced drink in summer.

An interesting aspect is that the roasted grains themselves are not necessarily discarded after brewing. In Japan, they are often consumed afterwards as part of porridge, salads or as a crunchy addition to various dishes. Their intense roasted flavor may resemble roasted nuts or cereals.

Flavor profile:
Roasted grain notes, nuttiness, gentle natural sweetness, subtle bitterness typical of tartary buckwheat, rounded and calming character.

Preparation:
Use approximately 5–7 g of buckwheat per 300–400 ml of water at 90–100 °C. Steep for 2–5 minutes depending on the desired intensity. The tea can be infused multiple times or prepared cold as well. For a stronger iced version, brief boiling is also possible.

Ingredients:
Roasted tartary buckwheat (Dattan soba 韃靼蕎麦).

Notice:
Buckwheat is not a true cereal, but a so-called pseudocereal. Nevertheless, individuals sensitive to buckwheat may experience allergic reactions.