| Tea Name: | Brown rice tea |
| Tea Type: | Herbal tea |
| Tea Image: | Hyeonmicha.jpg |
| Tea Origin: | Korea |
| Tea Quick: | Tea made from brown rice |
| Tea Time: | 5 minutes |
| Regional names | |
| Hide: | no |
| Hangul: | 현미차 |
| Hanja: | 玄米茶 |
| Rr: | hyeonmi-cha |
| Mr: | hyŏnmi-ch'a |
| Lk: | brown rice tea |
Brown rice tea, called hyeonmi-cha (Korean: 현미차 pronounced as /ko/, lit. "brown rice tea") in Korean and Vietnamese: nước gạo lứt (lit. "brown rice water"), Vietnamese: nước gạo lứt rang (lit. "roasted brown rice water"), or Vietnamese: nước gạo rang (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice.[1] [2]
This tea is prepared by infusing roasted brown rice in boiling water.[3] Brown japonica rice is typically used in Korea. The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around 50g of roasted brown rice is added to 600ml of boiling water and simmered for a short time, around five to ten minutes.[4] 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.
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.