Tag Archives: sobacha

Seven reasons to start drinking Sobacha

4 Feb
Though Sobacha is very popular in Japan and Southeast Asia, you might not be familiar with this nutty, moreish herbal infusion. If you’re into Japanese food, you probably will have tried the delicious soba noodles (great with vegetables and soy sauce!). Soba is the Japanese word for buckwheat, a gluten-free whole grain related to rhubarb and with no relation to wheat, and Sobacha is the herbal tea made with roasted buckwheat. But why is it so good for you?
  1. Sobacha helps regulate blood sugar levels, so it’s perfect to make you feel fuller for longer and to banish the four o’clock slump.
  2. The roasted nibs are high in fibre that helps flush away toxines, therefore improving your digestion.
  3. Sobacha contains potassium, which regulates water balance in the body. Drinking it regularly can help alleviate water retemption, an easy way to feel slimmer and healthier.
  4. That feelgood factor! Sobacha is rich in Vitamin B, a natural mood enhancer. Perhaps that’s why it’s so comforting!
  5. Sobacha contains antioxidants to protect your body from the inside and give you a healthy glow.
  6. Zinc in Sobacha promotes a healthy complexion, improves stress levels and supports the immune system, so it’s a great caffeine-free alternative if you’re feeling under the weather.
  7. Sobacha contains copper, which contributes to control cholesterol levels and fights anemia.

The caffeine-free diaries. Week 1: the rise and fall

11 Jan

January is the month of the year in which everybody seems to be detoxing. At Lahloo we wanted a gentle approach, so this month is all about Herbal Therapy, a celebration of our herbal infusions (we’re offering 20% off all tisanes throughout the month!). Like many of you, we’ve turned to fresh fruit, lots of homemade vegetable and lean meat dishes, yoga and a relaxed attitude… and we’ve decided to go caffeine-free for a month!

As you probably would imagine, we’re all used to our morning matcha, a comforting cup of  black or a galvanising green hit to inspire us mid-afternoon. We normally save our herbals for the evening or as a bedtime ritual. But this month we want to give them a central place. Herbs are powerful, and each one has a different effect, so we’ll be exploring and discovering the adequate infusion for each moment. We’ll miss the flavour of our favourite teas, that’s for sure, but we believe we can make it through the month without having any caffeine!

Lahloo Sobacha

A vit B-rich combo: Sobacha and Marmite on toast!

Here’s the account of our first caffeine-free week!

Day 1. Monday. 

Feeling optimistic, maybe even a bit high.  Also getting competitive. At the end of the day, we feel virtuous and proud. But it’s only day 1.

Day 2. Tuesday. 

All feeling a bit sleepy in the morning, but nothing too dramatic. Sobacha (roasted buckwheat tea) going down a storm! Protein, minerals, mood-enhancing vitamin B… so much goodness!  Twitter friends warn us of nasty caffeine withdrawal symptoms. We’re still optimistic, as our usual caffeine intake comes from great quality tea, and we have to take the amino acid theanine (which has a soothing effect) into consideration!

Day 3. Wednesday. 

Midweek, and the afternoon is a critical point. After lunch, Hannah and Maria talk about how nice it’d be to eat a whole Amelia Rope chocolate bar. They both miss too much their usual pot of green tea! Meanwhile, Tidus is on a data entry mission… with no Bristol Brew! Kate: “I miss my morning matcha and my afternoon green tea! Not for the buzz but cos I love the flavour. I haven’t felt any rubbish side-effects or missed the caffeine for energy but have a couple of spots!”.

Day 4. Thursday.

It’s a cold day, so Kate has Sobacha and porridge for breakfast (internal central heating!). Maria and Hannah have a quick meeting in which they don’t drink any green tea, but a pot of soothing Rosebud. It’s a nice change, actually – its aromatherapeutical properties are noticeable, the scent and the flavour are as calming as a few minutes of meditation! Maria admits she’s having Genmaicha withdrawals. Hannah doesn’t know if she can live without Matcha (not even for a month).

Day 5. Friday.

Working from home and typing up the post you’re reading, Maria enjoys some Marmite on toast and a pot of Sobacha for elevenses…But just before she hits the Publish button, Twitter delivers the news…. Major caffeine crisis at the office! 


What? Treason!

And a minute later… uh - oh

Who was the first to fall? Will we give up after the first crisis?  Answer next week!

If you’ve gone caffeine-free, leave us a comment telling us about your experience! 

Buckwheat hummus with cumin flatbread

8 Jan

Once you try it, it’s hard not to become slightly obsessed with Sobacha, our caffeine-free roasted buckwheat tea. Nutty and moreish, it contains a healthy dose of vitamin B which makes it an uplifting cuppa, especially good during the winter months. Unlike what one might expect, buckwheat is not related to wheat. It’s a gluten-free grain that is generally used to make noodles (soba noodles!) and a delicious porridge. But it’s also very versatile! For this recipe, we’ve added Sobacha to a traditional hummus recipe for a surprisingly nutty twist. Serve with strips of delicious homemade cumin flatbread.

Sobacha hummus

For the hummus:


  • 400g drained chickpeas
  • Juice of 2 lemons
  • 2 medium cloves of garlic
  • 120ml tahini
  • 4 tbsps olive oil
  • pinch of cumin seeds
  • 3 heaped tbsp Lahloo Sobacha + extra for sprinkling
  • chopped parsley to garnish

Soak the chickpeas overnight then boil until soft. Drain. Save a few to garnish. (You can use tinned chickpeas if you’re in a hurry!)
Place the chickpeas in a blender with lemon juice, garlic, tahini, olive oil, Sobacha and cumin seeds. Blend until smooth, adding up to 200ml of water to create a smooth consistency. Garnish the hummus with more Sobacha and leftover chickpeas, sprinkling chopped parsley and a dash of olive oil over the top.


For the flatbread:


  • 110g strong bread flour
  • 3g dried yeast
  • 1/5 tsp sugar
  • 10ml olive oil
  • 60ml water
  • 2/3 tsp salt
  • cumin seeds to sprinkle

Use a dough hook and bring together the ingredients. Cover and allow to rise for 1h. 15 minutes before you start shaping the bread, preheat the oven at 180C.
Shape the dough into 3 small balls, sprinkle with cumin seeds and bake for 15-20 mins.

Merry Christmas to all!

25 Dec

Well, it is finally here… Christmas day has arrived! It’s a gorgeous sunny morning and the snow and ice is glistening.

We have just woken up, the carols are blasting out of the radio, the kettle is boiled and the deliciously light Darjeeling is brewing. After a yummy breakfast we’ll sit down and open the pressies while munching on a cheeky mince-pie or two and sipping a glass of mulled wine. Lets hope we all get some cracking goodies and the only odd present under the tree is the usual from auntie. It makes us giggle every year!

I don’t know about you, but our Christmas day then kicks into gear with some fresh air. A walk cross Ashton Court. It looks amazing at the moment with the snow and ice, hopefully the deer will be out in force too. Then back to Clifton Village for a pint in our local. There is something quite unique about catching up with neighbours and friends on Christmas day over a beer.  Then home for the big event!! This year we are having roast beef with all the trimmings – no turkey in this household.

But after a few glasses of fizz and a little bit of food, it will have to be Sobacha. Tip of the day, take a little time out from the mass of food and alcohol to enjoy something else, something more refreshing. Sobacha is a sweet and nutty buckwheat tea that is utterly refreshing. Full of anti-oxidants, Sobacha is the perfect complement to the overindulgence of Christmas Day. Feel on top form all day.

Have a fabulous day, I know we will.

Merry Christmas from the Lahloo team

we will need something with a bit of oomph to help us recover in time to help with the washing up. Our 1992 Pu-Erh is ideal, it’s earthy, sweet and the perfect after-dinner digestive. Now who’s for charades
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