Английская Википедия:Brown rice tea
Шаблон:About Шаблон:Infobox tea Шаблон:Infobox Chinese
Brown rice tea, called hyeonmi-cha (Шаблон:Lang Шаблон:IPA-ko, lit. "brown rice tea") in Korean and Шаблон:Lang (lit. "brown rice water"), Шаблон:Lang (lit. "roasted brown rice water"), or Шаблон:Lang (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 Шаблон:Convert of roasted brown rice is added to Шаблон:Convert 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.
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Roasted brown rice
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A pot of boiling brown rice tea
Similar drinks and blends
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.
See also
- Bori-cha – barley tea
- Memil-cha – buckwheat tea
- Oksusu-cha – corn tea
- Roasted grain beverage
References
