Buckwheat Yuzu Side Road

Roasted buckwheat gives this glass a toasted, almost biscuit-like aroma, and yuzu supplies a sharp citrus contrast. It is much drier in character than the fruit coolers, even with the small optional amount of honey. Let the tea cool before adding the juice so the yuzu stays fragrant. A plain sobacha blend is the right choice here. The result is a light iced tea with a nutty finish that makes a refreshing change from lemon water.

Ingredients

• 1 tea bag Roasted buckwheat tea (sobacha)
• 8 oz Water
• 1/4 oz Plain yuzu juice
• 1/2 tsp Honey (optional)

Make it

1. Brew the buckwheat tea in the water according to the packet, then remove the tea bag.
2. Stir in optional honey while warm. Cool briefly, then refrigerate for about 30 minutes.
3. Add the yuzu juice, stir and serve chilled. Start with half the juice if your yuzu is especially sharp.

Benefits

Yuzu · a little vitamin C

Yuzu brings some vitamin C to the mix—a nutrient involved in collagen formation for healthy skin, alongside a roasted, nutty tea aroma from roasted buckwheat tea.

Roasted buckwheat tea · a flavor worth noticing

Using roasted buckwheat tea beside yuzu gives the glass a roasted, nutty tea aroma, creating its own flavor without needing carbonation or an alcoholic pour.

Use pure sobacha, without added green or black tea, for a caffeine-free drink. Buckwheat is an allergen for some people.