Brown rice tea

Brown rice tea
Type	Herbal tea
Other names	Hyeonmi-cha nước gạo lứt nước gạo lứt rang nước gạo rang
Origin	Korea
Quick description	Tea made from brown rice
Temperature	100 °C (212 °F)
Time	5 minutes
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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]

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.^{[citation needed]}

• 
  Roasted brown rice
• 
  A pot of boiling brown rice tea

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.

• Bori-cha – barley tea
• Memil-cha – buckwheat tea
• Oksusu-cha – corn tea
• Roasted grain beverage

• Thecao5s (Thuộc hệ sinh thái 5s)