Fagopyrum tataricum (L.) Gaertn (tartary buckwheat, Ku Qiao Mai) is precious both as medicine and food. It is dicotyledonous, in the family of Polygonaceae . Tartary buckwheat grows well in cool and barren land, and is mostly seen in alpine mountain area. It’s seeds are edible. There are yellow and black tartary buckwheat; black tartary buckwheat being praised as “black pearl” for its high nutritional value. Compendium of Materia Medica (Ben Cao Gang Mu) records that tartary buckwheat, bitter in taste and neutral and cold in property, can fortify the stomach and intestines, restore physical strength, promote essence-spirit, benefit ears and eyes, remove the turbid of five Zang-organs, downbear qi, clear the intestines, and protect the stomach.

This tea is a drink which involves sifting, baking, and brewing the tartary buckwheat seeds, which contain seven major nutrients: biological flavonoids, microelements and minerals, starch, vitamins, fiber, fat, and amino acids.

In general, tartary buckwheat tea is edible for the most people, but those with cold or weak constitution or with allergy to buckwheat should use it with caution. Buckwheat tea can be used not only as drink but also as food.

The following making methods are recommended.

1. Put buckwheat (10 g) and 2 pieces of lemon into boiling water, then stew for 5 minutes. It is better if cooked. Drink the tea the next morning before breakfast helps lose weight.

2. Buckwheat, crispy and delicious, can be eaten directly or added in boiled water.

3. One can make milk tea by mixing buckwheat with cereals and milk. In summer, one can mix lemon, jasmine flower or chrysanthemum with buckwheat and make ice drink , which relieves summerheat and eliminate toxins.

4. When making soya bean tea, one can add appropriate amount of buckwheat to get rid of the unpleasant soya bean odor and better the flavor.