in general, its homeland is the himalayas, in a word , tatar, botanist joseph gartner simply tried tomphasize. eastern origin, in china, this crop is used to make kuutsyo tea, in russia the drink is also becoming popular, there are even production, which specializes in it, the seeds of tatar buckwheat are initially carefully collected, sorted, it is roasted, ground, pressed, then granules are obtained, the granules come to us already prepared, in the drum we add granules, natural pieces ... manufacturer anna khabarova, so that the taste of such tea is fully revealed, it must be brewed correctly, as the founder of the company says, we pour it not with boiling water, but with hot water, somewhere around 95 °, you see, the tea begins. such a golden color, brews it is also about 2-3 minutes, the grains can be poured with boiling water up to th times, the taste will not be spoiled. it is supplied abroad, well, and how will our tasters rate buckwheat tea? i liked the tea, because i like this taste, that is, i would drink it with pleasure, i would even be happy to go somewhere to a bathhouse