Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in
Korean
Korean may refer to:
People and culture
* Koreans, ethnic group originating in the Korean Peninsula
* Korean cuisine
* Korean culture
* Korean language
**Korean alphabet, known as Hangul or Chosŏn'gŭl
**Korean dialects and the Jeju language
** ...
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
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the h ...
.
Preparation
This tea is prepared by infusing roasted brown rice in boiling water.
Brown
Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model us ...
japonica rice
Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other region ...
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'' can be blended with ''
nokcha
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 ...
'' (green tea) to produce ''
hyeonmi-nokcha'' (brown rice green tea). In
Japan, a similar green tea is called ''
genmaicha
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 ...
'', which is a
cognate of ''hyeonmi-cha''.
''
Bori-cha'', ''
memil-cha
Buckwheat tea, known as ''memil-cha'' () in Korea, ''soba-cha'' () in Japan, and ''kuqiao-cha'' () in China, is a tea made from roasted buckwheat. Like other traditional Korean teas, ''memil-cha'' can be drunk either warm or cold and is som ...
'', and ''
oksusu-cha
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffei ...
'' are other
traditional Korean teas prepared in a similar way with
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 p ...
,
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...
, and
corn.
''
Sungnyung
''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice.
Preparation
This drink is typically made from '' nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water i ...
'' is a drink made from
scorched rice
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Varieties
Cape Verde
In Cape Verdean Creole, the bu ...
. 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
* ''
Bori-cha'' – barley tea
* ''
Memil-cha
Buckwheat tea, known as ''memil-cha'' () in Korea, ''soba-cha'' () in Japan, and ''kuqiao-cha'' () in China, is a tea made from roasted buckwheat. Like other traditional Korean teas, ''memil-cha'' can be drunk either warm or cold and is som ...
'' – buckwheat tea
* ''
Oksusu-cha
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffei ...
'' – corn tea
*
Roasted grain beverage
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 wat ...
References
{{Rice drinks
Herbal tea
Korean tea
Rice drinks