a cup of brown rice tea
|Country of origin||Korea|
|Ingredients||roasted brown rice, water|
Hyeonmicha is traditionally used for medicinal purposes, to improve blood circulation, motion sickness and shortness of breath.
Pre-roasted rice, used to make hyenomicha, is available commercially in Korean grocery stores, both in Korea and overseas.
Hyeonmicha can be mixed with green tea to produce hyeonminokcha (현미녹차; "brown rice green tea"). In Japan, a similar tea is called genmaicha (玄米茶), which is a cognate of hyeonmicha. In Vietnam, a nearly identical drink is called nước gạo lức, nước gạo lức rang, or nước gạo rang.
Hyeonmicha is made by washing brown Japonica rice and roasting it. Water is then added and the mixture is brought to a boil, then simmered for approximately ten minutes. The rice is then filtered out before serving. The beverage may range from pale yellow to light golden brown in color.
- Boricha, "barley tea"
- Genmaicha, Japanese "brown rice green tea"
- Oksusucha, "corn tea"
- Sikhye, a sweet drink made from rice
- Sungnyung, a beverage made from scorched rice