Pineapple Buckwheat Side Terrace

Pineapple and roasted buckwheat tea make an unusual contrast: bright tropical fruit against a toasted, grain-like aroma. Lime sharpens the finish without needing a large amount. Brew pure sobacha according to its packet, cool it, then stir in the juice. The tea should remain noticeable rather than disappearing under the pineapple. This is a caffeine-free cooler with more depth than a fruit soda, particularly good if you're curious about toasted flavors but don't want smoke or strong bitterness.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 2 oz Pineapple juice
• 1/4 oz Lime juice

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Lime · a little vitamin C

Lime 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.

Apple juice · a flavor worth noticing

Using apple juice beside roasted buckwheat tea and lime gives the glass a familiar orchard flavor, creating its own flavor without needing carbonation or an alcoholic pour.

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