"brown rice tea") in Korean and nước gạo lứt (lit.

"brown rice water"), nước gạo lứt rang (lit.

Bori-cha, memil-cha, and oksusu-cha are other traditional Korean teas prepared in a similar way with barley, buckwheat, and corn.

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.