📝 About This Recipe
Memil-cha is a beloved Korean staple, prized for its deep, nutty aroma and naturally caffeine-free profile. Crafted from hulled buckwheat groats that are meticulously rinsed, steamed, and pan-roasted to a golden bronze, this tea offers a comforting, earthy sweetness with a toasted finish. It is as much a wellness tonic as it is a beverage, celebrated for its high rutin content and digestive benefits.
🥗 Ingredients
The Grains
- 2 cups Raw, hulled buckwheat groats (Ensure they are light green/tan, not pre-roasted)
- 4 cups Cold filtered water (For soaking and steaming)
For the Infusion
- 2 tablespoons Prepared roasted buckwheat (Per 1 liter of water)
- 1 liter Filtered water (For the final brewing process)
Optional Aromatics & Sweeteners
- 2-3 pieces Dried jujubes (Daechu) (Sliced, for a subtle fruity sweetness)
- 1 teaspoon Korean wildflower honey (Optional, to serve on the side)
- 1 piece Roasted Solomon's Seal (Dungulle) (Optional, for added depth)
👨🍳 Instructions
-
1
Begin by thoroughly rinsing the raw buckwheat groats in a fine-mesh sieve under cold running water. Agitate the grains with your fingers to remove any dust or debris until the water runs clear.
-
2
Place the rinsed buckwheat in a bowl and cover with filtered water. Let them soak for 30 minutes; this softens the outer layer and ensures even heat distribution during the roasting process.
-
3
Drain the soaked buckwheat thoroughly. Prepare a steamer by lining it with a clean cheesecloth or a fine silicone mat.
-
4
Spread the buckwheat in an even layer in the steamer. Steam over boiling water for 15-20 minutes. The grains should become slightly translucent and tender but not mushy.
-
5
Remove the buckwheat from the steamer and spread them out on a large baking sheet or tray. Let them air-dry for about 15 minutes or until the surface moisture has evaporated.
-
6
Heat a large, heavy-bottomed stainless steel or cast iron skillet over medium-low heat. Do not add oil or butter; this is a dry roast.
-
7
Add the buckwheat to the pan. Using a wooden spatula, stir constantly and rhythmically. This is the most crucial step to prevent scorching and ensure a uniform golden-brown color.
-
8
Continue roasting for 15-20 minutes. You will notice the grains turning from pale tan to a rich, reddish-golden brown, and a popcorn-like nutty aroma will fill your kitchen.
-
9
Once the grains are crisp and deeply toasted, remove them immediately from the hot pan to a cool tray to stop the cooking process. Allow them to cool completely.
-
10
To brew the tea: Bring 1 liter of filtered water to a boil in a pot. Add 2 tablespoons of your freshly roasted buckwheat (and optional jujubes or Solomon's Seal).
-
11
Reduce the heat to low and simmer for 5-10 minutes depending on how strong you prefer the infusion. The water should turn a beautiful light amber hue.
-
12
Turn off the heat and let the tea steep for another 2 minutes. Strain the tea into a teapot or individual cups using a fine-mesh strainer.
💡 Chef's Tips
Always use raw, unroasted buckwheat to start; pre-roasted store-bought versions won't have the same depth when double-processed at home. The 'Steam-then-Roast' method is the secret to a professional finish, as it creates a lighter, crispier grain that infuses more readily. Store your cooled, roasted buckwheat in an airtight glass jar in a cool, dark place for up to 2 months to maintain maximum fragrance. If the tea tastes bitter, you likely roasted the grains too quickly on high heat; always stick to medium-low for a gentle, sweet toast. Don't throw away the steeped grains! They are edible and can be added to porridge or yogurt for extra fiber.
🍽️ Serving Suggestions
Serve hot in ceramic cups alongside traditional Korean rice cakes (Tteok) for a classic afternoon snack. Chill the brewed tea thoroughly and serve over ice in a tall glass for a refreshing, caffeine-free summer beverage. Pair with spicy Korean dishes like Bibimbap or Dakgalbi to cleanse the palate and soothe the stomach. Add a small drizzle of honey or a dried persimmon slice if you prefer a sweeter dessert-style tea. Enjoy as a 'nightcap' beverage since it contains no caffeine and promotes relaxation before bed.