Brown rice tea

Source: Wikipedia, the free encyclopedia.
This article is about brown rice infusion. For Japanese green tea, see Genmaicha.
Brown rice tea
TypeHerbal tea
Other names
  • Hyeonmi-cha
  • nước gạo lứt
  • nước gạo lứt rang
  • nước gạo rang
OriginKorea
Quick descriptionTea made from brown rice
Temperature100 °C (212 °F)
Time5 minutes
Regional names
Vietnamese name
Vietnamese
  1. nước gạo lứt
  2. nước gạo lứt rang
  3. nước gạo rang
Literal meaning
  1. brown rice water
  2. roasted brown rice water
  3. roasted rice water
Korean name
Hangul현미차
Hanja玄米茶
Literal meaningbrown rice tea
Revised Romanizationhyeonmi-cha
McCune–Reischauerhyŏnmi-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 (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice.[1][2]

Preparation

This tea is prepared by infusing roasted brown rice in boiling water.[3] Brown japonica rice is typically used in Korea.[3] 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.[4] Rice grains may be strained before serving.[3] 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.

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

Similar drinks and blends

Hyeonmi-cha can be blended with

hyeonmi-nokcha (brown rice green tea). In Japan, a similar green tea is called genmaicha, which is a cognate
of hyeonmi-cha.

corn
.

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

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

References

  1. ISBN 978-94-007-5652-6
    . Retrieved 22 August 2017.
  2. ^ "Trà Gạo Lức (Brown rice tea)". Thực dưỡng (in Vietnamese). 28 March 2013. Retrieved 27 March 2017.
  3. ^
    La Gran Época
     (in Spanish). Retrieved 22 August 2017.
  4. Doopedia (in Korean). Doosan Corporation
    . Retrieved 27 March 2017.
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