Buckwheat tea, known as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶; 苦蕎茶) in China, is a tea made from roasted buckwheat.

[1] Like other traditional Korean teas, memil-cha can be drunk either warm or cold and is sometimes served in place of water.

[2][3] Recently, tartari buckwheat grown in Gangwon Province is popular for making memil-cha, as it is nuttier and contains more rutin.

[2] Buckwheat is husked, cooked, and dried then pan-fried without oil.

[4] 5–10 millilitres (0.18–0.35 imp fl oz; 0.17–0.34 US fl oz) of roasted buckwheat is added to 90 °C (194 °F) water and infused for 2–4 minutes.