Brown rice tea

Last updated
Brown rice tea
Hyeonmicha.jpg
Type Herbal tea
Other names
  • Hyeonmi-cha
  • nước gạo lứt
  • nước gạo lứt rang
  • nước gạo rang
Origin Korea
Quick description Tea made from brown rice
Temperature 100 °C (212 °F)
Time 5 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
Hangul 현미차
Hanja 玄米茶
Literal meaning brown rice tea
Revised Romanization hyeonmi-cha
McCune–Reischauer hyŏnmi-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]

Korean language Language spoken in Korea

The Korean language is an East Asian language spoken by about 80 million people. It is a member of the Koreanic language family and is the official and national language of both Koreas: North Korea and South Korea, with different standardized official forms used in each territory. It is also one of the two official languages in the Yanbian Korean Autonomous Prefecture and Changbai Korean Autonomous County of Jilin province, China. Historical and modern linguists classify Korean as a language isolate; however, it does have a few extinct relatives, which together with Korean itself and the Jeju language form the Koreanic language family. This implies that Korean is not an isolate, but a member of a micro-family. The idea that Korean belongs to the controversial Altaic language family is discredited in academic research. Korean is agglutinative in its morphology and SOV in its syntax.

Vietnamese language official and national language of Vietnam

Vietnamese is an Austroasiatic language that originated in Vietnam, where it is the national and official language. It is the native language of the Vietnamese (Kinh) people, as well as a first or second language for the many ethnic minorities of Vietnam. As a result of Vietnamese emigration and cultural influence, Vietnamese speakers are found throughout the world, notably in East and Southeast Asia, North America, Australia and Western Europe. Vietnamese has also been officially recognized as a minority language in the Czech Republic.

Brown rice

Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice are all whole rices, but with differently pigmented outer layers.

Contents

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.

Japonica rice subspecies of plant

Japonica rice, sometimes called sinica rice, is one of the two major domestic varieties of Asian rice. Japonica rice is extensively cultivated and consumed in China, Japan, Korea, and Taiwan, whereas in most other regions Indica rice is the dominant type of rice.

Pre-roasted rice used to make hyenomi-cha is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas.

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.

Japan Constitutional monarchy in East Asia

Japan is an island country in East Asia. Located in the Pacific Ocean, it lies off the eastern coast of the Asian continent and stretches from the Sea of Okhotsk in the north to the East China Sea and the Philippine Sea in the south.

<i>Genmaicha</i> brown rice green tea

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 as "people's tea", as the rice served as a filler and reduced the price of the tea, making it more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full, nutty flavor. It is considered easy to drink and to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Although this tea is based on green tea, the recommended way to brew this tea is different: the water should be at about 80–85 °C (176–185 °F), and a brewing time of 3–5 minutes is recommended, depending on desired strength.

Cognate word that has a common etymological origin

In linguistics, cognates are words that have a common etymological origin and are not loanwords, thus having the same uninterrupted descent from the source word. A cognate etymon need not be inherited directly from a proto-language; the etymon can be borrowed from some other language, in which evolution produces cognate forms. For example, the English word dish and the German word Tisch ("table") are cognates because they both come from Latin discus, which relates to their flat surfaces. Cognates may have evolved similar, different or even opposite meanings, but in most cases there are some similar sounds or letters in the words. Some words sound similar, but don't come from the same root; these are called false cognates.

Bori-cha , memil-cha , and oksusu-cha are other traditional Korean teas prepared in a similar way with barley, buckwheat, and corn.

Barley Species of plant

Barley, 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. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

Buckwheat species of plant

Buckwheat, or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, Fagopyrum tataricum, is a domesticated food plant common in Asia and Central and Eastern Europe. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are rich in complex carbohydrates, it is referred to as a pseudocereal.

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.

Sungnyung

Sungnyung is a traditional Korean infusion made from boiled scorched rice.

See also

Related Research Articles

Green tea unoxidized tea

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 used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to many other countries in Asia.

Barley tea infusion made from roasted barley grains

Barley tea is a roasted-grain-based infusion made from barley which is a staple across Korea, China, and Japan. It has a toasty flavor, with slight bitter undertones.

Roasted grain drink

A roasted grain drink 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 water. The product is often marketed as a caffeine-free alternative to coffee and tea, or in other cases where those drinks are scarce or expensive.

Corn tea roasted corn infusion

Oksusu-cha (옥수수차) or corn tea is a traditional Korean tea made from corn. While oksusu-suyeom-cha (옥수수수염차) 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 caffeine-free infusion is a popular hot drink in winter. Along with bori-cha, oksusu-cha is one of the free grain teas served in many restaurants in place of water.

Memil-muk buckwheat jelly

Memil-muk (메밀묵) or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. It is commonly served as banchan as well as anju.

Korean tea

Korean tea is a beverage consisting of boiled water infused with leaves, roots, flowers, fruits, grains, edible mushrooms, or seaweed.

玄米茶 is an East Asian tea made from brown rice.

Rice tea may refer to:

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.

Bap (food) cooked cereal dish in East Asian cuisine

Bap is a Korean name of cooked rice prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap.

Brown rice green tea brown rice green tea

Brown rice green tea is green tea blended with roasted brown rice. In Korea, it is called hyeonmi-nokcha and is considered a blend of nokcha and hyeonmi-cha. In Japan, green tea blended with puffed brown rice is called genmaicha.

Buckwheat tea buckwheat tea

Buckwheat tea, known as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶) 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 sometimes served in place of water. Recently, tartari buckwheat grown in Gangwon Province is popular for making memil-cha, as it is nuttier and contains more rutin.

Dolsot Korean stone pot

A dolsot or gopdolsot is a small-sized cookware/serveware made of agalmatolite, suitable for one to two servings of bap. In Korean cuisine, various hot rice dishes such as bibimbap or gulbap as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.

Red bean rice

Red bean rice, called patbap (팥밥) in Korean and sekihan (赤飯) in Japanese, is rice cooked with red beans.

References

  1. ↑ Lim, T.K. (2012). Edible medicinal and non-medicinal plants. Dordrecht, Netherlands: Springer. p. 306. 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. 1 2 3 Beroiz, Valeria (20 August 2015). "Infusiones de arroz: exóticas, nutritivas y deliciosas". La Gran Época (in Spanish). Retrieved 22 August 2017.
  4. ↑ "Hyeonmi-cha" 현미차. Doopedia (in Korean). Doosan Corporation . Retrieved 27 March 2017.
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