Brown rice tea
| Brown rice tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
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| Origin | Korea |
| Quick description | Tea made from brown rice |
| Temperature | 100 °C (212 °F) |
| Time | 5 minutes |
| Website | |
| Regional names | |
|---|---|
| Vietnamese name | |
| Vietnamese |
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| Literal meaning |
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| Korean name | |
| Hangul | 현미차 |
| Hanja | 玄米茶 |
| Literal meaning | brown rice tea |
| Revised Romanization | hyeonmi-cha |
| McCune–Reischauer | hyŏnmi-ch'a |
Brown rice tea, called hyeonmi-cha (현미차 [hjʌn.mi.tɕʰa], lit. "brown rice tea") in Korean and nước gạo lứt (lit. "brown rice water"), nước gạo lứt rang (lit. "roasted brown rice water"), or nước gạo rang[1] (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice.[2][3]
Preparation
[edit]This tea is prepared by infusing roasted brown rice in boiling water.[4] Brown japonica rice is typically used in Korea.[4] The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around 50 g (1.8 oz) of roasted brown rice is added to 600 ml (21 imp fl oz; 20 US fl oz) of boiling water and simmered for a short time, around five to ten minutes.[5] Rice grains may be strained before serving.[4] The beverage may range from pale yellow to light golden brown in color.
Pre-roasted rice used to make hyenomi-cha is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas.
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Roasted brown rice -
A pot of boiling brown rice tea
Similar drinks and blends
[edit]Hyeonmi-cha can be blended with nokcha (green tea) to produce hyeonmi-nokcha (brown rice green tea). In Japan, a similar green tea is called genmaicha, which is a cognate of hyeonmi-cha.
Bori-cha, memil-cha, and oksusu-cha are other traditional Korean teas prepared in a similar way with barley, buckwheat, and corn.
Sungnyung is a drink made from scorched rice. Water is directly added to a pot where the scorched crust of rice—most commonly white rice—is left in the bottom when it is still hot. Unlike hyeonmi-cha, the rice grains are simmered for a relatively long time until soft, and may be consumed together with the liquid.
See also
[edit]- Bori-cha – barley tea
- Memil-cha – buckwheat tea
- Oksusu-cha – corn tea
- Roasted grain beverage
References
[edit]- ^ "Trà Gạo Lức (Brown rice tea)". Gạo Phương Nam (in Vietnamese). 15 May 2025.
- ^ Lim, T.K. (2012). Edible medicinal and non-medicinal plants. Dordrecht, Netherlands: Springer. p. 306. ISBN 978-94-007-5652-6. Retrieved 22 August 2017.
- ^ "Trà Gạo Lức (Brown rice tea)". Thực dưỡng (in Vietnamese). 28 March 2013. Retrieved 27 March 2017.
- ^ a b c Beroiz, Valeria (20 August 2015). "Infusiones de arroz: exóticas, nutritivas y deliciosas". La Gran Época (in Spanish). Retrieved 22 August 2017.
- ^ "Hyeonmi-cha" 현미차. Doopedia (in Korean). Doosan Corporation. Retrieved 27 March 2017.