Roasted buckwheat and baked apple bring the smell of an autumn kitchen to the cup. A brief infusion of cinnamon adds warmth while the toasted grain stays at the center. Make it as the dinner plates are cleared, with something small to eat beside it.
Serves: 2 cups · Time: 35–40 minutes
WHAT YOU NEED
- 8 g Soba-Cha
- 400 ml filtered water at 95°C
- 1 small apple, cored and cut into thin wedges
- 30 ml water for baking
- 1 small piece of cinnamon stick, about 2 cm
HOW TO MAKE IT
- Heat the oven to 180°C. Put the apple wedges in a small baking dish with 30 ml water.
- Bake for 20–25 minutes, until tender and lightly golden at the edges. Transfer the apple and any cooking juices to a heatproof jug, keeping two wedges aside for serving.
- Brew 8 g Soba-Cha in 400 ml water at 95°C for 5 minutes. Add the cinnamon for the final minute only.
- Strain the tea over the baked apple in the jug. Leave for 2 minutes.
- Strain into two cups and add one reserved apple wedge to each. Serve warm.
BESIDE THE GLASS
Serve with tahini cookies, walnut cake or a small piece of halva. The roasted buckwheat sits well beside sesame and nuts.
SERVING NOTE
Use a fragrant apple and keep the cinnamon brief. The apple adds fruit and aroma; the roasted grain should remain easy to taste.
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