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