Buckwheat has been used as both food and medicine by people all over the world. Because there are different varieties of buckwheat, the taste of each tea will vary, as well the part of the plant used, how long it steeps, and for what health issue(s) it was drunk.
Tartary (bitter) buckwheat is used fir soba-cha, "buckwheat tea," in China.
In the American West the Hopi people used "crispleaf" buckwheat to make tea, as well as Calfornia buckwheat. This brief article gaves more information.
