Black tartary buckwheat tea 10.58oz whole germ fragrant strong five grain tea Buckwheat Grain tea???? 300g ???????? ?????

Brand: MIHUNTANG

Grows in Sichuan Liangshan 2500 meters above sea level high cold area, the color is dark, the dark yellow; the taste wheat fragrance, the soup color is rich, the grain is Multiple edges and corners.

• Grows in Sichuan Liangshan 2500 meters above sea level high cold area, the color is dark, the dark yellow
• the taste wheat fragrance, the soup color is rich, the grain is Multiple edges and corners.
• Selected grains, excellent grains, attractive grain fragrance and long aftertaste! Golden brown, rich wheat flavor, tea bottom can be chewed directly, soft waxy delicious.
• Brewing method: pour a bag of black Tartary buckwheat tea into the cup. If you don't like the turbidity of the tea, it is recommended to filter it with boiling water first, then brew it with boiling water of 250ML, wait for 5 minutes, wait for the particles to be fluffy, and then drink! It can be brewed repeatedly for 8 times, and Tartary buckwheat grains can be eaten.
• Storage mode: keep in a cool and dry place, and drink as soon as possible after opening the bag. Shelf life: 18 months. Production date: see packaging
• 1. Why is black Tartary buckwheat not bitter and black? Black Tartary buckwheat, that is, pearl black Tartary buckwheat, known as "black pearl", the shell is dark, bitter. After shelling, the whole germ part of Tartary buckwheat is wood-yellow in color and much lighter in bitterness. Therefore, Tartary buckwheat is slightly bitter and the color is not black.
• 2. Is this whole germ Tartary buckwheat? Germ is the main part of plant embryo, in order to show its preciousness, people crown it with "whole germ". This is the germ part of Tartary buckwheat after shelling, that is, whole germ Tartary buckwheat.
• 3. Why is this Tartary buckwheat not as big as the one I bought in another place? There are many kinds of Tartary buckwheat: black Tartary buckwheat, yellow Tartary buckwheat, Longzhu Tartary buckwheat and whole Tartary buckwheat. The larger granule is Tartary buckwheat, which is expanded at high temperature, while the black Tartary buckwheat is baked at low temperature, and the particles are natural size.