PURPOSE: To prepare buckwheat tea having characteristic taste and flavor and containing nutritive components of buckwheat as digestible state, by mixing tea leaves with buckwheat grains obtained by husking the buckwheat without damaging the original shape, followed by perching.

CONSTITUTION: Foreign matters are removed from unpolished buckwheat grains by e.g. winnowing, and the refined grains thus prepared are washed and put into a vessel. The grains are immersed in water until the outer layer of the endosperm is geletinized, and then drained, steamed, dried, and husked with a husker, etc. to obtain the husked grains having original shape. The grains are steamed again to effect the complete gelatinization of the endosperm, and dried. Powder and other foreign matters are removed from the husked grains by winnowing, etc., and the refined husked grains are perched. Refined tea leaves are mixed with the perched grains thus obtained at a desired ratio to obtain the objective buckwheat tea.