蕎麥焙茶





蕎麥焙茶是日本的傳統特產,沖泡方式如同草本茶。它天然無咖啡因,帶有令人愉悅的烘烤香氣與堅果風味。在我們造訪紐約第五大道前高島屋的期間,布里吉特·哈尼(Brigitte Harney)總是特別喜愛這款茶,我們多年來為其著名的茶室供應茶品。我們之後找到了優良的來源,並很高興能繼續提供這款茶。這款蕎麥茶也可以食用並用於烹調!





蕎麥焙茶是日本的傳統特產,沖泡方式如同草本茶。它天然無咖啡因,帶有令人愉悅的烘烤香氣與堅果風味。在我們造訪紐約第五大道前高島屋的期間,布里吉特·哈尼(Brigitte Harney)總是特別喜愛這款茶,我們多年來為其著名的茶室供應茶品。我們之後找到了優良的來源,並很高興能繼續提供這款茶。這款蕎麥茶也可以食用並用於烹調!
The first time I sipped it, that roasted, nutty kick hit just right—feels like a warm hug in a mug. Knowing there's zero caffeine makes it my go-to evening wind-down, and the toasty aroma alone is worth it.
Brewed a pot last night and the aroma alone filled the kitchen with that deep, roasted warmth. It’s my new caffeine-free evening ritual, and the nutty undertones really come through with each sip.
The toasty, nutty flavor is nice and it’s genuinely caffeine-free, which I appreciate. But the bag I got was mostly fine dust rather than whole kernels, so it brews up a bit murky and the texture in the cup is off. It’s okay for a change of pace, just not something I’d reach for daily.