Ginger Tea

Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia, and West Asia.

Regional variations and customs

Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.

File:Limon&zingiber.jpg, Lemon ginger tea
File:A boiled Lemon and ginger tea.jpg, Boiled lemon and ginger tea in Tanzania

North America

United States of America

The concept of tea was introduced to the U.S. by the Dutch in the mid-1640s. It was known as the First Amsterdam drink and has evolved into various flavors. Since China had invented the idea of tea, the U.S. only began learning of their methods when the Dutch brought it over during trade.

East Asia

China

In the Tang dynasty, tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion, orange peel, cloves, and peppermint.

Japan

In Japan, it is called .

Korea

In Korea, ginger tea is called ''saenggang-cha'' (, ). It can be 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 ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.

File:Saenggang-cha 6.jpg, ''Saenggang-cha'' (ginger tea) made from ''saenggang- cheong'' (preserved ginger)
File:Saenggang-cha 5.jpg, ''Saenggang- cheong'' (preserved ginger) made for ''saenggang-cha'' (ginger tea)

Southeast Asia

Brunei, Malaysia, Singapore

In Bruneian, Malaysian and Singaporean cuisines, ginger tea is usually called ''teh halia''. It is not a pure ginger tea, as it is brewed of strong sweetened black tea, ginger rhizome, sugar with milk or condensed milk.

File:Lemongrass ginger tea.jpg, ''Teh serai halia'' (lemongrass ginger tea) in Malaysia
File:Teh Halia (Singapore).jpg, ''Teh halia'' (Singaporean ginger tea)

Indonesia

In Indonesia, it is called ''teh jahe''. In Java, a local version of ginger tea enriched with palm sugar and spices called ''wedang jahe'' is more popular.

''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 the 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 cinnamon stick.

Milk, either fresh or condensed, might be added.

File:Wedang Jahe.jpg, ''Wedang jahe'' (Javanese ginger tea) in Surakarta, Central Java, with bits of spices

Philippines

In the Philippines, it is called ''salabat'' and is traditionally made simply with peeled and thinly sliced or crushed raw ginger boiled for a few minutes in water. Sugar, honey, and calamansi are added to taste, along with other flavoring ingredients as desired. Modern versions can also use ground ginger powder (often called "instant ''salabat''") added to hot boiling water. Native ginger varieties (which are small and fibrous) are preferred, as they are regarded as being more pungent than imported varieties.

''Salabat'' is usually served in the relatively cold month of December. Along with '' tsokolate'' (traditional hot chocolate), it is usually paired with various native rice cakes ('' kakanin'') like ''bibingka'' or '' puto bumbong''. ''Salabat'' is traditionally sold by early morning street vendors during the '' Simbang Gabi'' (dawn mass) of the Christmas season.

''Salabat'' is also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds. Drinking ''salabat'' is widely believed to improve a person's singing voice.

A variant of ''salabat'' that exclusively or partially use turmeric is known as ''dulaw'', ''duwaw'', or ''duyaw'' in the Visayas and Mindanao islands; and ''tsaang dilaw'' (literally "yellow tea") in Filipino.

File:Pampanga Prado Farm - Ginger Tea, Salabat.jpg, ''Salabat'' from Pampanga
File:The Salabat toddy - rye and ginger. Nice cuz it's ever so slightly chilly out.jpg, American adaptation of ''salabat'' with rye and lime

South Asia

India

In India, ginger tea is known as ''Adrak ki chai'' and is a widely consumed beverage. It is made by grating ginger into brewed black tea along with milk and sugar.

Another commonly used version is ginger lemon tea which is prepared by adding ginger root to lukewarm lemon juice. Masala chai is often brewed by adding spices and ginger root to tea leaves, milk, and sugar.

The beverage has also been acknowledged as having several key health benefits including boosting immunity, relieving nausea and reducing inflammation.

File:Kullad chai.jpg, ''Adrak chai'' (Indian ginger tea)

See also

* Ginger ale
* Ginger beer
* Traditional Korean tea
* Bajigur
* Bandrek
* List of hot beverages
* List of Indonesian beverages
* Masala chai
* Tisane (herbal tea)

References

{{Taiwanese cuisine

Tea
Bruneian cuisine
Chinese drinks
Herbal teas
Hot drinks
Indian drinks
Indonesian drinks
Japanese drinks
Javanese cuisine
Korean tea
Malaysian drinks
Malaysian tea
Philippine drinks
Singaporean drinks
Taiwanese drinks
Chinese teas
Indian tea
Traditional medicine
Japanese tea