Hyeonmicha
| Hyeonmicha | |
 | |
| Korean name | |
|---|---|
| Hangul | 현미차 |
| Hanja | 玄米茶 |
| Revised Romanization | hyeonmi cha |
| McCune–Reischauer | hyŏnmi ch'a |
Hyeonmi cha (literally "brown rice tea") is a Korean infusion made from roasted brown rice.[1]
To make hyeonmi cha, brown rice (typically short-grain brown rice, Oryza sativa var. japonica) is washed, then roasted in a pot. Then water is poured into the pot, brought to a boil, and then simmered for approximately ten minutes. Finally, the leftover brown rice is filtered by a sieve and the beverage, which may range from pale yellow to light golden brown in color, is served in a cup, mug, or bowl. While it is generally served unsweetened, sugar or honey may be added according to the taste of the drinker.[2]
Hyeonmi cha has been used traditionally for medicinal purposes, as hyeonmi (brown rice) is believed by some to be good for blood circulation, motion sickness, shortness of breath. [1]
Pre-roasted rice is available commercially in Korean grocery stores, both in Korea as well as overseas, in plastic packages.[3]
Hyeonmi cha can be mixed with green tea to produce hyeonmi nokcha (현미녹차), which is very similar to the Japanese tea Genmaicha. In Vietnamese cuisine, a nearly identical drink is called nước gạo lức, nước gạo lức rang, or nước gạo rang.
See also
- Sungnyung, a Korean beverage made from scorched rice
- Roasted barley tea (called bori cha in Korean), a similar infusion made from roasted barley
- Oksusu cha, a similar infusion made from roasted corn
- Sikhye, a sweet Korean drink made from rice
References
- 1 2 (Korean) Hyeonmi cha at Doosan Encyclopedia
- ↑ (Korean) Hyeonmicha
- ↑ (Korean) Variety of hyeonmicha on market