Ginger Tea [Zingiber officinale ]
Flavor notes: spicy, bright flavor with ever-so-mild “tingly heat”
- 1 quart or larger non-aluminum pot or saucepan
- strainer or cheesecloth
- 10 oz heat-resistant beverage container
- 1/2" piece or "finger" Fresh Ginger Root, peeled and cut into thin strips
- 3/4 teaspoon Ginger Root, powdered (dry)
- 8 ounces clean water
Bring 8 oz clean water to boil
Add in either 1/2” fresh ginger, peeled and cut into thin strips OR 3/4 teaspoon powdered (dry) ginger.
IF USING FRESH GINGER, turn down heat and allow to simmer 7-12 minutes.
IF USING DRY POWDERED GINGER, turn down heat and allow to simmer 10-15 minutes.
Strain into heat-resistant beverage container and allow to cool to drinking temperature. Sweeten to taste (optional).
Best method(s):
Cold Water Infusion: fresh, chopped
Sun Tea Infusion: fresh, chopped
Boiled & Steeped Infusion: fresh, chopped
Beverage Decoction, a.k.a. Boil & Simmer: fresh or dry, Bring to boil, reduce heat, simmer 15-20 minutes
Beverage Decoction plus Infusion: yes, but ginger won’t release its flavor as well in infusion, so it should be the beverage decoction portion
Syrups: absolutely, fresh or dry
J Ginger Root is a time-honored, safe and effective remedy for nausea (including during pregnancy) and motion sickness. It is a frequent ingredient in Chinese cooking and makes a wonderful addition to liniments and body rubs for circulation.
R Crystallized ginger is fresh ginger root that’s been boiled in a sugar syrup and then dried. It can be used for beverages, just remember – it’s already sugar-added.