Brown rice tea

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.

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

• 
  Roasted brown rice
• 
  A pot of boiling brown rice tea

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.

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