Review of Himalayan Black Tartary Buckwheat Tea- Soba Tea From Daliangshan

10 of 105 of 55 of 5100 of 100

I am such a sucker for roasted and grainy smelling/tasting things, so this is going to be right up my alley. The aroma is is like a big bowl of cereal without the milk, like sweet roasted grain, baking bread, and honey. In fact, it honestly reminds me of Honey Nut Cheerios, a grain heavy aroma, but with a distinct honey sweetness.

I actually have been drinking this tea quite a bit since I got the samples, I am notoriously fond of having my last cup of tea be either roasted corn tea (Oksusucha) or Sobacha (roasted regular ol' buckwheat tea) so I am actually drinking my last cup now, sad. One thing that really surprised me was how incredibly smooth it is, and thick, with an almost creamy mouthfeel. Someone drizzled honey over buttered bread it seems! I can't stop comparing this to baked really heavily grainy bread (like the kinds that make the outrageous 20 different grains claim on their packaging, come on, at least 10 of those are different kinds of wheat) that I have been known to eat copious amounts of. Freshly baked and drizzled with honey, Tartary is sweeter and buttery-er, than common buckwheat, especially as it cools, which really brings out the sweetness. Also if you are feeling adventurous, taking a bit of honey and drizzling it over the now thoroughly cooked tartary makes for a tasty snack!

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