December invites warm cups and slower days. This month, we are stepping slightly outside the world of Camellia sinensis to share a popular Japanese infusion: sobacha (そば茶), or roasted buckwheat tea.

Made from organic buckwheat harvested in Hokkaido (北海道), this sobacha offers a toasty aroma, a smooth body, and a naturally sweet, nutty finish. It is caffeine-free, which makes it easy to enjoy throughout the day.

Buckwheat – Photo by courtesy of the tea producer: Sapporo Chōmeian (札幌長命庵)

Sobacha, a Roasted Buckwheat Infusion

In Japanese, buckwheat is soba (蕎麦), best known internationally through soba noodles. But buckwheat has another life in the cup. Sobacha is typically produced by cleaning and sorting the grains, then roasting them until their fragrance deepens and their color turns a warm golden brown. You'll find roasted cereal notes, hints of hazelnut, and a clean finish.

Our December selection is made from organic buckwheat harvested in Hokkaido, Japan's northernmost main island. With its wide landscapes and cooler climate, the region is well suited to buckwheat cultivation. In the cup, you can expect a round, roasted profile that suits the season.

Beyond its flavor, buckwheat contains minerals and antioxidants, which is one reason many people choose it as an everyday, caffeine-free alternative. It works well both hot and iced.

Buckwheat and Toshikoshi Soba

If there is one moment when buckwheat is especially present, it is at the end of the year. On December 31st, many households in Japan eat Toshikoshi Soba (年越しそば), "year-crossing soba", a simple bowl of buckwheat noodles enjoyed on New Year's Eve. Their long shape is often linked to the wish for longevity, and the meal itself marks the transition from one year to the next.

If you are used to Japanese grain infusions like Mugicha (麦茶), or roasted barley tea, you will recognize the family resemblance. Sobacha tends to feel a little rounder and nuttier, and it pairs beautifully with winter foods, from toast and butter to savory soups and roasted vegetables.

It also works well after a meal when you want something warm and fragrant, without caffeine or bitterness.

Brewing Sobacha

Instructions:

• Tea leaves: 2g
• Water: 200ml
• Temperature: 100°C
• Steeping time: 3 minutes

This infusion is very forgiving, so feel free to adjust to your taste. A longer steep brings out deeper roasted notes, while a shorter steep highlights a lighter cereal sweetness. You can reinfuse once more for a softer second cup.

For an iced version, brew it hot, let it cool, then chill in the refrigerator.

Enjoy!