Brown rice tea, calledhyeonmi-cha (현미차[hjʌn.mi.tɕʰa], lit. "brown rice tea") inKorean andnước gạo lứt (lit. "brown rice water"),nước gạo lứt rang (lit. "roasted brown rice water"), ornước gạo rang (lit "roasted rice water") inVietnamese, is an infusion made from roastedbrown rice.^[1][2]

Brown rice tea
Type	Herbal tea
Other names	Hyeonmi-cha nước gạo lứt nước gạo lứt rang nước gạo rang
Origin	Korea
Quick description	Tea made frombrown rice
Temperature	100 °C (212 °F)
Time	5 minutes
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This tea is prepared by infusing roasted brown rice in boiling water.^[3]Brownjaponica 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 makehyenomi-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

Hyeonmi-cha can be blended withnokcha (green tea) to producehyeonmi-nokcha (brown rice green tea). InJapan, a similar green tea is calledgenmaicha, which is acognate ofhyeonmi-cha.

Bori-cha,memil-cha, andoksusu-cha are othertraditional Korean teas prepared in a similar way withbarley,buckwheat, andcorn.

Sungnyung is a drink made fromscorched 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. Unlikehyeonmi-cha, the rice grains are simmered for a relatively long time until soft, and may be consumed together with the liquid.

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

• Thecao5s (Thuộc hệ sinh thái 5s)