Sobacha – Japanese buckwheat tea with nutty lightness

150 g loose grains in a bag

Sobacha, Japan's traditional buckwheat tea, epitomizes the warm, nutty side of Japanese tea culture. Made from roasted buckwheat grains, it unfolds a sweet, nutty aroma with a delicate roasted flavor that refreshes both body and mind. It is naturally caffeine-free, gluten-free, and versatile—as a tea, snack, or aromatic topping.

A drink with tradition

Buckwheat has a firm place in Japanese cuisine, especially in the form of soba noodles. Soba, on the other hand, brings the pure essence of the grain to the cup. It has been prized in Japan, China, and Korea for centuries – not only for its aroma, but also for its beneficial properties. Buckwheat contains valuable nutrients such as vitamin E and selenium, which are known for vitality and skin health. It is also considered mild, wholesome, and strengthening.

Enjoy in many ways – more than just tea

Sobacha can be brewed as a traditional hot tea: simply pour hot water over a few teaspoons of roasted buckwheat and let it steep. Its flavor is round, slightly sweet, and pleasantly roasted – a drink that brings calm and enriches any time of day.

But sobacha is much more than just tea: The seeds can also be nibbled on their own or used as a topping – for example, on salads, bread, or scrambled eggs. Ground in a spice grinder, they add a crunchy, nutty flavor to sweet and savory dishes.

Sobacha recipe idea: Soba rice

A traditional insider tip from Japan:

• 5 cups of rice

• 1 tbsp salt

• 2 tbsp sobacha
  When cooked together, the result is a fragrant, aromatic rice variation with a nutty depth.

Preparation – Classic hot

• Add 4–5 teaspoons of sobacha to a teapot

• Pour hot water over it

• Let it steep for 5 minutes