黑苦荞香茶：全株茶是超微茶，经过粉碎后再成型，颗粒轻薄味儿浓，有一股饼干的麦香味儿，口感醇和，清香入口，是那种很纯正的麦香味，其特点是生物黄酮（芦丁）含量高，“茎叶花果，芦丁更多”。全株型产品就是以初花期的苦荞整株，即苦荞茎、叶、花、果粉碎混和精制而成。苦荞在初花期时茎、叶、花中的芦丁含量是最高的，可以达到7%。
Black Tartary Buckwheat Fragrant Tea: The whole tea is an ultra-micro tea, after being crushed and then shaped, the granule is light and thin, and has a strong smell of wheat biscuit. The taste is mellow and mellow. It is a kind of pure wheat flavor, which is characterized by high content of bioflavonoids (Rutin) , "stems, leaves, flowers, fruit, Rutin more. " . The whole plant-type product is made by crushing and refining the whole tartary buckwheat at the initial Florescence, i. e. the stems, leaves, flowers and fruits. The content of Rutin in the stems, leaves and flowers of tartary buckwheat was the highest at the initial florescence, reaching 7% .
