Brewing Guide
2 well heaped teaspoons (approx. 4 g) per 300ml water (100°C). Steep for 5 minutes.
Highest Grade 98 P.
| Details | Tatar buckwheat with particularly high rutin content (flavonoid and glycoside). Can also be drunk cold and eaten after infusion. |
|---|---|
| Character | Fine roasted flavour |
| Terroir | Takasu, Region of Kamikawa, Hokkaido prefecture, Japan |
| Harvest | 1st picking (Ichibancha), mid-September to early October with the harvest machine. |
| Cultivar | Hokkai T 8 (100%) |
| Elevation | 160m above sea level |
| Steaming | approx. 100℃, 20 minutes |
| Roasting | approx. 350℃, 5-10 minutes |
| Drying | Machine drying at 40 - 80℃ for 18 hours |
| Cultivation | Cultivation without the use of chemical pesticides |
| Laboratory Tests | Pesticides |
| Grade | 98/100 P. (Buckwheat category); Highest Grade |