Pine needles, with their green color and fragrant aroma, can also be made into "tea." Pine needles contain pinene, bornyl acetate, carotene, and are rich in vitamins B1, B2, C, and K, as well as minerals like phosphorus, iron, and calcium. Long-term consumption of Pine Needle Rice Tea can help increase the body's calcium levels, regulate heart function, and lower cholesterol. It has noticeable effects in relieving rheumatic pain and toothache. Pine Needle Rice Tea is a beneficial health beverage and is very popular among the Japanese.

The production method for Pine Needle Rice Tea is relatively simple and can be done in the following order:

Fresh pine needles are processed through cutting, kneading, water soaking, sugar curing, drying, and then mixed with roasted rice to become Pine Needle Rice Tea.

Harvest fresh red pine needles from the current year, allow them to air and cool appropriately, then cut the pine needles into 1–2 cm lengths using a cutter. Next, knead them in a kneading machine for about 20 minutes. After kneading, transfer them to a wooden barrel and soak them in water at a ratio of 1 kg of pine needles to 2.5 kg of water for one day and night. Discard the soaking liquid, then rinse with clean water to remove as much pine resin as possible and reduce the astringent taste. After rinsing, soak the pine needles in a dilute sugar solution for 10 hours, then remove and drain. Finally, roast them in a drum machine until fully fragrant, or dry them in a pan to make pine needle tea.

Separately, wash glutinous rice or japonica rice, drain it, and roast it in a pan until fully fragrant to make roasted rice. Mix the roasted rice with the pine needle tea. The blending ratio is 6–7 grams of roasted rice per 100 grams of pine needle tea, resulting in a fragrant and refreshing Pine Needle Rice Tea.