Korean Roasted Brown Rice Tea
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The brown rice goes into a dry pan unwashed, which lets the bran give off a strong toasty aroma as it roasts.
Read more
About eight minutes over low heat is enough; stop at pale brown, because dark brown brings bitterness.
Ingredients
Instructions
- 1
Place 80g of unwashed brown rice into a dry pan over low heat and roast it consistently for 8 minutes until the grains turn golden brown and emit a nutty aroma.
- 2
Pour 1200ml of water into a large pot and add the roasted rice along with 10g of thinly sliced ginger and 3 pitted jujubes to prepare the base for brewing.
- 3
Heat over medium heat until boiling, then reduce to low heat and simmer for 12 minutes to allow the nutty rice and spicy ginger flavors to fully infuse the liquid.
- 4
Use a fine mesh strainer to carefully filter the liquid into a clean container, removing all the solids from the roasted rice, ginger, and jujubes to ensure a perfectly clear tea. Keep the strained tea warm.
- 5
Stir in 1tbsp of honey and 0.25tsp of salt to balance the sweetness and saltiness, which effectively rounds out the overall flavor profile and enhances the natural aroma of the tea.
- 6
Serve the roasted brown rice tea while it is still warm in a cup, or let it cool completely and refrigerate to enjoy as a refreshing iced beverage whenever desired.
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