Cha soba

There are many food used tea such as tea-porridge, tea-rice, ochazuke and cha-soba. It is not certain when and how cha-soba(tea soba) was first originated. In 1978, packed cha-soba was sold at the stores for the first time. They are made with flour, buckwheat, matcha powder or tea extract and some salt. Adding tea to soba, it makes not only the color prettier but also makes the noodle chewy. Cha-soba also could be prepared at home from scratch. To make cha-soba, mix 20-30% of flour into the buckwheat for make it easy for kneading. 3% of matcha and salt should be added, and eggs can also be added as additional ingredient. Recently, there are more studies of food effectiveness on body. Many scientists are paying more attention to porifenor including catechine. Buckwheat is known for containing rutin (vitamin P), a part of porifenor. Rutin helps enforcing capillary vessels and fight against high blood pressure, and stimulate all the organs. Cha-soba is a ideal health food that contain both buckwheat porifenor and tea porifenor. Today, some soba restaurants are serving cha-soba. There, you might also see Soba-cha on the menu. This is a buckwheat tea, but does not contain any tea. After eating soba-cha, you may want to try this soba-cha, and see if you like.