-
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...
- Korea, it is
called hyeonmi-nokcha (현미녹차,
literally "brown rice
green tea") and is
considered a
blend of
nokcha (green tea) and
hyeonmi-cha (brown rice tea)...
- Hyun-mi, also
spelled Hyun-mee, is a
Korean feminine given name. Its
meaning differs based on the
hanja used to
write each
syllable of the name. There...
- water).
Barley tea (bori-cha, dàmài-chá, mugi-cha) Rice tea
Brown rice tea (
hyeonmi-cha, nước gạo lứt)
Sungnyung Corn tea (oksusu-cha) Job's
tears tea (yulmu-cha)...
-
blended with
other ingredients.
Hyeonmi-nokcha
Nokcha (green tea)
blended with
hyeonmi-cha (brown rice tea) is
called hyeonmi-nokcha (현미녹차; 玄米綠茶; lit. "brown...
- (corn
barley tea).
Several similar drinks made from
roasted grains include hyeonmi-cha (brown rice tea), gyeolmyeongja-cha (sicklepod seed tea), and memil-cha...
-
Hyeonmi-sikcho (brown rice vinegar)...
- 90 °C (194 °F)
water and
infused for 2–4 minutes. Bori-cha –
barley tea
Hyeonmi-cha –
brown rice tea Oksusu-cha – corn tea
Roasted grain beverage List...
-
flowers (e.g. gukhwa-cha), leaves, roots, and
grains (e.g. bori-cha,
hyeonmi-cha) or
herbs and
substances used in
traditional Korean medicine, such...
- rice
flour (Chinese: 糙米粉; pinyin: cāomǐ fěn, Korean: 현미가루, romanized:
hyeonmi-garu).
Flour made from black, red, and
green rice are each
called as black...
