Tartary Buckwheat—King of the Five Cereals. It boasts protein and amino acid several times h-

igher than rice, wheat and corn, rich in precious bioflavonoid--rutin (VP), D-chiral inositol, buckwhe-

at alkali, magnesium and natural organic selenium, with Tartary buckwheat starch being amyl pectin.

In addition, it’s also blessed with large amounts of mucus gel, 1.6% of the dietary fiber and other va-

rious important substances. Via reasonable collocation, it becomes precious natural nutritional drink.

How to judge Tartary Buckwheat is in good quality or not? 

Observing: Pour the buckwheat particles into a clean and transparent container, observe them carefu-

lly. Good buckwheat tea particles look brown yellow while inferior buckwheat tea particles look fain-

t yellow

Smelling: Good buckwheat tea smells strong wheat flavor but inferior buckwheat tea smells no wheat-

flavor, but other unknown smell

Brewing: Brewing the tea with fresh boiled water, observing whether there are suspended matters. N-

ormally there’s a little suspended matters for good buckwheat tea. And if the suspended matters incre

ased after shaking, and the water became turbid, then it is buckwheat tea in bad quality. After brewin-

g the water of good buckwheat tea looks clean and bright yellow. And the color would be faded after

3 to 4 times brewing. Good buckwheat tea tastes good and pure with wheat flavor, little bitter

Taste: Good bitter buckwheat tea smells wheat flavor, tastes slightly bitter, no peculiar smell