Memil-cha
Roasted Buckwheat Herbal tea

Memil-cha is a naturally caffeine-free infusion made from roasted buckwheat and forms part of Korea’s traditional tea culture. As it is not made from the tea plant, it is not tea in the strict sense, but belongs to our selection of herbal and other plant-based infusions.

The roasted buckwheat grains are small and evenly brown, producing a clear, pale golden-yellow infusion. Its aroma and flavour reveal grainy, toasted and gently nutty notes created by the roasting process, accompanied by a subtle natural sweetness.

Smooth and easy to drink, its naturally caffeine-free character makes it suitable for any time of day.

Buckwheat infusions have long been enjoyed in several East Asian countries. In Korea, they are known as Memil-cha, while in Japan the name Soba-cha is commonly used. Similar buckwheat-based infusions can also be found in China. Although the names and types of buckwheat used may vary, they share the basic principle of infusing roasted buckwheat grains with hot water.

The Korean word memil means buckwheat, while cha means tea, so Memil-cha simply means “buckwheat tea”. In Korea, caffeine-free infusions prepared from grains, seeds and other plant ingredients form a familiar part of everyday tea culture.

Despite its name, buckwheat is botanically neither wheat nor a true cereal grain, but a pseudocereal. Roasting gives Memil-cha its characteristic warm, toasted flavour and aroma.

Use 5–6 g of roasted buckwheat per 200–250 ml of water. Pour over with water at 95–100 °C and steep for 3–5 minutes.

Memil-cha can be infused again. For the next infusion, use a longer steeping time; the resulting drink will usually have a lighter, softer character.

Enjoy it both hot and chilled.