A herbal infusion of roasted buckwheat kernels, often served with meals in Japan.

When roasted the sugars in the buckwheat kernels caramelise giving a naturally sweet infusion with a nutty aroma and toasted, biscuitty notes. Sobacha is delicious drunk iced in the summer.

Sobacha can also be enjoyed as a garnish, providing a crunchy and mildly sweet addition to savoury or sweet foods.

Brew: Measure 4g (1 teaspoon) per 200ml cup. Infuse at 100°C for 4 minutes.