This article is missing information about the history of ginger tea, relevant regional customs .(January 2018)
|Quick description||Tea made from ginger|
|Temperature||100 °C (212 °F)|
|Literal meaning||ginger tea|
Ginger tea is usually used to prevent colds and to aid in digestion, upset stomach, diarrhea, and nausea. It is also used as a home remedy for cough and sore throats. Ginger tea is also purported to improve blood circulation.
Ginger is native to Southeast Asia and has been grown in China and India since ancient times.[dead link] It is believed that ginger was introduced to Europe by Arab traders as part of the spice trade. Today, ginger is also grown in Central America and Africa.
Regional Variations and Customs
Brunei, Malaysia, Singapore
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh halia. It is not a pure ginger tea, as it is brewed of strong sweetened black tea with milk or condensed milk.
This section needs expansion. You can help by adding to it. (January 2018)
Wedang Jahe is a type of Indonesian ginger tea. Wedang in Javanese means "hot beverage" while jahe means "ginger". Although devoid of any caffeine content, it is often served and enjoyed as an invigorating tea. It is made from ginger rhizome, usually fresh and cut in thin slices, and palm sugar or granulated cane sugar, frequently with the addition of fragrant pandan leaves. Palm sugar can be substituted with brown sugar or honey. Traditionally people might add spices such as lemongrass, cloves and/or cinnamon stick.
Wedang jahe (Javanese ginger tea) in Surakarta, Central Java, with bits of spices
In Korea, ginger tea is called saenggang-cha (생강차; 生薑茶, [sɛ̝ŋ.ɡaŋ.tɕʰa]). It can made either by boiling fresh ginger slices in water or mixing ginger juice with hot water. Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. Nowadays, powdered instant versions are also widely available. When served, the tea is often served garnished with jujubes and pine nuts. When using fresh gingner, the tea can be sweetened with honey, sugar, or other sweetener according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.
Saenggang-cha (ginger tea) made from saenggang-cheong (preserved ginger)
Saenggang-cheong (preserved ginger) made for saenggang-cha (ginger tea)
In the Philippines, it is called salabat and served in the relatively cold month of December.
- Ginger ale
- Ginger beer
- Traditional Korean tea
- List of hot beverages
- List of Indonesian beverages
- Tizane (herbal tea)
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