Pear Buckwheat Evening Walk

Roasted buckwheat tea has a toasted, almost biscuit-like aroma that pairs neatly with ripe pear. Ginger adds a small amount of warmth without turning the cup into a spicy infusion. Press a few thin pear slices so their flavor actually reaches the tea, then strain if you want a clearer drink. The result is gently fruity with a nutty finish. Choose a pure sobacha product rather than a blend containing green tea if you want the intended caffeine-free evening option.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 1/2 fruit Ripe pear, cored and sliced
• 2 slice Fresh ginger, thinly sliced

Make it

1. Prepare any fruit as listed, removing stones, cores and hard stems.
2. Brew the tea in the measured water according to its packet, then remove the bag.
3. Whisk any nut or seed butter into a spoonful of the hot tea first. Add it back with the fruit, juice, spices or other listed flavorings. Warm gently in a small pan for 3–4 minutes if needed to soften fruit; do not boil.
4. Strain if preferred, removing whole peel, herb or ginger pieces. Serve at a comfortable drinking temperature.

Benefits

Roasted buckwheat tea · caffeine-free with pear and ginger

The roasted buckwheat tea and pear and ginger combination offers a roasted, nutty tea aroma without caffeine—a useful option when you want another brewed drink later.

A warmer side of ginger

The roasted buckwheat tea and pear carries a peppery warmth from ginger, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.

Use pure buckwheat tea without added green or black tea. Buckwheat can be an allergen.