Highlights

• Nutritious/li>
• Toasty and nutty flavor
• Caffeine-free

Soba, the Japanese name for buckwheat, is a key ingredient in one of Japan’s most popular noodles. Not actually a type of wheat, soba is a highly nutritious seed that can also be roasted to create a traditional and aromatic nutty Japanese tea known as sobacha. Awarded the Minister of Agriculture, Forestry and Fisheries Prize in 2008, this sobacha includes a new variety of whole roasted “Manten Kirari” Dattan (or Tartary) buckwheat which is organically grown in the town of Oumu in Hokkaido. Dattan soba has more rutin and polyphenols compared to regular soba and is more aromatic with less bitterness. It is also certified organic, having met the rigorous process of the Japan Agricultural Standards (JAS). The resulting tea is full-bodied and buttery with a toasted nut-like flavor.