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Chinese Tartary buckwheat Tea

Release Time :2014-05-04 Publisher:TPFTZ Aixin Foodstuffs CO.,LTD. Page Views:4100

Tartary buckwheat belongs to the top five Chinese traditional cereals, and is commonly eaten by Asian people. Tartary buckwheat originates from Sichuan province of China. From ancient times, it was frequently eaten by Chinese people to maintain healthy and has a long history of cultivation in south-west parts of China, such as Sichuan, Yunnan province and so on. Besides, Tartarian buckwheat is hardier and more resistant to cold than the more commonly grown buckwheat , so it mainly grows in high mountains of these areas.

Unlike the common buckwheats, the tartary one contains more rutin than the common one, so it is more widely used by people to keep health.

Health benefits of tartary buckwheat includes:

Health effects of Rutin (From Wikipedia):
- Rutin inhibits platelet aggregation, making the blood thinner and improves circulation.
- Rutin has anti-inflammatory activity
- Rutin inhibits aldose reductase activity. Aldose reductase is an enzyme normally present in the eye and elsewhere in the body. It helps change glucose (sugar - glucose) into a sugar alcohol called sorbitol.

This tartary buckwheat has been roasted in the Chinese traditional way; full of roasted, pleasing nuttiness and sweetness. After brew the tartary buckwheat, you can still eat the buckwheat as well.

Brewing guidelines:

1) put around 5-8 grams of buckwheat in the glass filter,

2) pour hot water to rinse the wheat quickly

3)pour the hot water again, and steep the tea for arond 20-30 seconds before sipping

The infusion time can be reached more than 8 times. The infused buckwheat can still be eaten after brewed.