Made from peeled, steamed, and then roasted buckwheat, this refreshing tisane has a smooth and round taste, with a comforting toasty aroma. It is very forgiving to brew and can be enjoyed hot, iced, or cold brewed—our recommendations below are just a start. For a stronger brew, you can simply steep for longer, or you can try the traditional boiling method.
To boil soba, add 25g of sobacha to 1000ml of water in a pot or stovetop kettle (not a clay kyusu) and boil for 5 minutes before turning off the heat and letting it steep as it cools for another 5-20 minutes to your desired strength. From here you can strain out the buckwheat and enjoy it hot, iced, or cooled in the refrigerator.
To boil soba, add 25g of sobacha to 1000ml of water in a pot or stovetop kettle (not a clay kyusu) and boil for 5 minutes before turning off the heat and letting it steep as it cools for another 5-20 minutes to your desired strength. From here you can strain out the buckwheat and enjoy it hot, iced, or cooled in the refrigerator.
Taste Profile
Production Region
Brewing Instructions
Tea/Water Ratio
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Brewing Time
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Our Mission
We're working with small tea farmers who are passionate about their craft, and working towards a goal—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry.
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