Best Buckwheat Tea Recipes

Classic Iced Buckwheat Tea 

Ingredients

  • 4 cups of water 
  • 4 tablespoons of buckwheat tea 
  • Ice cubes 
  • Lemon slices or fresh mint leaves for garnish (optional) 

Instructions 

  1. Bring 4 cups of water to a boil in a saucepan. 
  2. Remove the saucepan from heat and add 4 tablespoons of buckwheat tea. 
  3. Let the tea steep for about 5-7 minutes. 
  4. Strain the tea into a pitcher and let it cool to room temperature. 
  5. Once cooled, refrigerate the tea until chilled. 
  6. To serve, fill glasses with ice cubes and pour the chilled buckwheat tea over the ice. 
  7. Garnish with lemon slices or fresh mint leaves if desired. 
  8. Enjoy your refreshing classic iced buckwheat tea! 
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Buckwheat Tea-Infused Lemonade

Enjoy this delightful twist on classic lemonade, infused with the unique nutty flavor of May Nights Buckwheat Tea.

It's the perfect refreshing beverage for a hot summer day!

Ingredients

  • 4 cups of water 
  • 4 teaspoons of May Nights Buckwheat Tea (Soba-cha) 
  • 1/2 cup of freshly squeezed lemon juice (about 4 lemons) 
  • 1/4 cup of honey or maple syrup (adjust to taste) 
  • Ice cubes 
  • Lemon slices and mint leaves for garnish (optional) 

Instructions 

  1. In a small saucepan, bring the water to a boil. 
  2. Once boiling, remove from heat and add the May Nights Buckwheat Tea. Let it steep for 5 minutes. 
  3. Strain the tea into a pitcher and discard the tea leaves. 
  4. Stir in the freshly squeezed lemon juice and honey or maple syrup until well combined. Adjust sweetness according to your preference. 
  5. Allow the mixture to cool to room temperature, then refrigerate until chilled. 
  6. To serve, fill glasses with ice cubes and pour the buckwheat tea-infused lemonade over the ice. 
  7. Garnish with lemon slices and mint leaves if desired. 
  8. Stir well before enjoying your refreshing and healthy buckwheat tea-infused lemonade! 
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Buckwheat Tea-Infused Peach Iced Tea

This delightful beverage combines the natural sweetness of ripe peaches with the nutty undertones of May Nights Buckwheat Tea, creating a refreshing and flavorful iced tea that's perfect for sipping on a sunny afternoon.

Ingredients

  • 2 ripe peaches, sliced 
  • 4 cups water 
  • 4 teaspoons of May Nights Buckwheat Tea (Soba-cha) 
  • 2 tablespoons honey or maple syrup (adjust to taste) 
  • Fresh mint leaves for garnish 
  • Ice cubes 

Instructions 

  1. In a saucepan, bring 4 cups of water to a boil. 
  2. Once boiling, remove from heat and add May Nights Buckwheat Tea leaves to the hot water. Let steep for about 5 minutes. 
  3. Strain the tea to remove the tea leaves, then transfer the brewed tea to a pitcher. 
  4. While the tea is still warm, stir in honey or maple syrup until dissolved. 
  5. Allow the tea to cool to room temperature, then refrigerate until chilled. 
  6. Meanwhile, in a blender, puree the sliced peaches until smooth. 
  7. Once the tea is chilled, add the peach puree to the pitcher and stir until well combined. 
  8. To serve, fill glasses with ice cubes and pour the peach-infused buckwheat tea over the ice. 
  9. Garnish each glass with fresh mint leaves for an extra burst of flavor. 
  10. Stir well before drinking and enjoy the refreshing taste of homemade buckwheat tea-infused peach iced tea on a hot summer day! 
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Buckwheat Arnold Palmer 

Ingredients

  • 2 cups cold buckwheat tea 
  • 2 cups lemonade 
  • Ice cubes 
  • Lemon slices or fresh mint leaves for garnish (optional) 

Instructions 

  1. In a pitcher, combine equal parts cold buckwheat tea and lemonade. 
  2. Stir well to mix. 
  3. Fill glasses with ice cubes. 
  4. Pour the buckwheat Arnold Palmer over the ice. 
  5. Garnish with lemon slices or fresh mint leaves if desired. 
  6. Serve immediately and enjoy the zesty, thirst-quenching treat! 
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Minty Fresh Buckwheat Tea Mojito 

Ingredients

  • 6-8 fresh mint leaves 
  • 1 tablespoon lime juice 
  • 2 teaspoons simple syrup 
  • 1 cup cold buckwheat tea 
  • Ice cubes 
  • Optional: splash of rum or vodka

Instructions 

  1. In a glass, muddle the fresh mint leaves with lime juice and simple syrup. 
  2. Fill the glass with ice cubes. 
  3. Pour in the cold buckwheat tea and stir well. 
  4. Optional: Add a splash of rum or vodka for an extra kick. 
  5. Give it all a good stir. 
  6. Garnish with a sprig of mint or lime wedge if desired. 
  7. Cheers to summer vibes with your refreshing buckwheat tea mojito! 
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Fruity Buckwheat Tea Fusion 

Ingredients

  • 2 cups cold buckwheat tea 
  • Slices of strawberries, cucumber, or citrus fruits 
  • Ice cubes 
  • Fresh basil or lime for garnish (optional)  

Instructions 

  1. In a pitcher, combine the cold buckwheat tea with your choice of sliced fruits. 
  2. Chill in the refrigerator for a few hours to allow the flavours to infuse. 
  3. Fill glasses with ice cubes. 
  4. Pour the fruity buckwheat tea over the ice. 
  5. Garnish with fresh basil or a twist of lime if desired. 
  6. Enjoy your refreshing and fruity buckwheat tea fusion! 
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Creamy Dreamy Buckwheat Latte 

Ingredients

  • 1 cup cold buckwheat tea 
  • 1/2 cup milk (dairy or plant-based) 
  • 1/2 teaspoon vanilla extract 
  • 1 tablespoon honey or maple syrup 
  • Ice cubes 
  • Optional: sprinkle of cinnamon or cocoa powder for garnish  

Instructions 

  1. In a shaker or blender, combine the cold buckwheat tea, milk, vanilla extract, and honey or maple syrup. 
  2. Add ice cubes to the shaker or blender. 
  3. Shake or blend until frothy and well mixed. 
  4. Pour the creamy buckwheat latte into a glass. 
  5. Optional: Garnish with a sprinkle of cinnamon or cocoa powder. 
  6. Sip and enjoy your indulgent creamy dreamy buckwheat latte on the go or at home! 
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Buckwheat Tea Infused Lemon Drizzle Cake 

Ingredients

  • 2 tablespoons May Nights Buckwheat Tea 
  • 1/2 cup boiling water 
  • 1/2 cup unsalted butter, softened 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • Zest of 1 lemon 
  • Juice of 1 lemon 

For the Lemon Drizzle 

  • 1/4 cup powdered sugar 
  • Juice of 1 lemon 

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. 
  2. Brew May Nights Buckwheat Tea by steeping 2 tablespoons of tea leaves in boiling water for about 5 minutes. Strain and set aside to cool. 
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 
  4. Beat in the eggs, one at a time, followed by the vanilla extract. 
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. 
  6. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. 
  7. Stir in the cooled brewed buckwheat tea, lemon zest, and lemon juice until evenly incorporated. 
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. 
  9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. 
  10. While the cake is baking, prepare the lemon drizzle by mixing together the powdered sugar and lemon juice until smooth. 
  11. Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. 
  12. Transfer the cake to a wire rack set over a baking sheet. Drizzle the lemon drizzle over the warm cake, allowing it to soak in. 
  13. Allow the cake to cool completely before slicing and serving. 
  14. Enjoy your delicious Buckwheat Tea Infused Lemon Drizzle Cake with a cup of freshly brewed May Nights Buckwheat Tea for a delightful afternoon treat! 
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