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Genmai Cha
is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called (lit. genmaicha wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasting
Fasting is the abstention from eating and sometimes drinking. From a purely physiological context, "fasting" may refer to the metabolic status of a person who has not eaten overnight (see " Breakfast"), or to the metabolic state achieved after complete digestion and absorption of a meal. Metabolic changes in the fasting state begin after absorption of a meal (typically 3–5 hours after eating). A diagnostic fast refers to prolonged fasting from 1 to 100 hours (depending on age) conducted under observation to facilitate the investigation of a health complication, usually hypoglycemia. Many people may also fast as part of a medical procedure or a check-up, such as preceding a colonoscopy or surgery, or before certain medical tests. Intermittent fasting is a technique sometimes used for weight loss that incorporates regular fasting into a person's dietary schedule. Fasting may also be part of a religious ritual, often associated with specifically scheduled fast days, as determ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Tea
Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasted Grain Drink
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot water. The product is often marketed as a caffeine-free alternative to coffee and tea, or in other cases where those drinks are scarce or expensive. Several well-known cereal coffee brands are Caro (drink), Nestlé Caro, Postum, and Inka (drink), Inka. Other brands can be found at health food stores and at some grocery stores. Some common ingredients include toasted barley, malted barley, rye, chicory, molasses, and beet, beet root. Use Asia Cereal coffee is popular in East Asian cuisines—Korea,Alex Jung"20 delicious Korean drinks" CNN.com, October 13, 2011. Japan, and China each having one or more versions (usually roasted grains simply steeped in hot water). * Barley tea (''bori-cha'', ''dàmài-chá'', ''mugi-cha'') * Rice tea ** Brown r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mugicha
Barley tea is a Roasted grain beverage, roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as Chinese cuisine, China, Japanese cuisine, Japan, Korean cuisine, Korea and Taiwanese cuisine, Taiwan. It has a toasty, bitter flavor. In Korea, the tea is consumed either hot or cold, often taking the place of drinking water in many homes and restaurants. In Japan, it is usually served cold and is a popular summertime refreshment. The tea is also widely available in tea bags or bottled in Korea and Japan. Etymology In People's Republic of China, China, barley tea is called ''dàmài-chá'' (; ) or ''mài-chá'' (; ), in which ''dàmài'' (; ) or ''mài'' (; ) means "barley" and ''chá'' () means "tea". In Japan, barley tea is called ''mugi-cha'' (), which shares the same Chinese characters as Chinese ''mài-chá'' (; ), or ''mugi-yu'' (; ), in which ''yu'' (; ) also means "hot water". In Korea, barley tea is called ''bori-cha'' (), i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and often it takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate or not. Cognates are distinguished from Loanword, loanwords, where a word has been borrowed from another language. The term ''cognate'' derives from the Latin noun '':wikt:cognatus, cognatus blood relative'. Characteristics Cognates need not have the same meaning, which semantic drift, may have changed as the languages developed independently. For example English language, English ''wikt:starve#English, starve'' and Dutch language, Dutch ''wikt:sterven#Dutch, sterven'' 'to die' or German languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyeonmicha
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparation This tea is prepared by infusing roasted brown rice in boiling water. Brown japonica rice is typically used in Korea. The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around of roasted brown rice is added to of boiling water and simmered for a short time, around five to ten minutes. Rice grains may be strained before serving. 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. File:Roasted brown rice.jpg, Roasted brown rice File:Hyeonmichaboiling.jpg, A pot of boiling brown rice tea Similar drinks and blends ''Hyeonmi-cha'' ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyeonminokcha
Brown rice green tea is green tea blended with roasted brown rice. In Korea, it is called ''hyeonmi-nokcha'' (, literally "brown rice green tea") and is considered a blend of ''nokcha'' (green tea) and ''hyeonmi-cha'' (brown rice tea). In Japan, green tea blended with puffed brown rice is called ''genmaicha'' (literally, "brown rice tea"). Preparation In Korea, ''hyeonmi-nokcha'' is made by blending ''jeungje-cha'' (green tea that were steamed, not roasted, before being dried) leaves and roasted brown rice. Popular in both the loose and tea bag forms, brown rice green tea varieties are produced by Hankook Tea and Sulloc Tea. File:Hyeonmi-nokcha.jpg, ''Hyeonmi-nokcha'' File:Hyeonmi nokcha-Brown Rice Green Tea.jpg, ''Hyeonmi-nokcha'' tea bag Nutrition of brown rice green tea contains , carbohydrate, protein, fat, and sodium. Few of these nutrients will be present in the brewed liquid. See also * Brown rice tea * ''Genmaicha is a Japanese brown rice green tea co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genmaicha Tea Brewed And Unbrewed
is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called (lit. genmaicha with adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popcorn
Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original size, and then cool. Some strains of corn ( taxonomized as ''Zea mays'') are cultivated specifically as popping corns. The ''Zea mays'' variety ''everta'', a special kind of flint corn, is the most common of these. Popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn. History Corn was domesticated about 10,000 years ago, in what is now Mexico. Archaeologists discovered that people have known about popcorn for thousands of yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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