| 摘要 |
PROBLEM TO BE SOLVED: To provide a tartar buckwheat tea having a controlled bitter taste, excellent palatability, composite functions and a high nutrition value by using tartar buckwheat as a raw material. SOLUTION: This tartar buckwheat tea is obtained by mixing the grains and/or powder of roasted tartar buckwheat as a main component with particulate or granular soybeans and black sesame which are roasted until to generate fragrant smells. The tartar buckwheat tea is especially preferably obtained by mixing 60-80 pts.wt. of the tartar buckwheat grains and/or powder with 10-30 pts.wt. of the soybeans and 10-30 pts.wt. of the black sesame (wherein the total amount of the tartar buckwheat, the soybeans and the black sesame is 100 pts.wt.). |
