Ginger tea

Ginger teais aherbal beveragethat is made fromgingerroot. It has a long history as atraditional herbal medicineinEast Asia,South Asia,Southeast Asia, andWest Asia.
Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.
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.
In theTang dynasty, tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion,orange peel,cloves, andpeppermint.
In Japan, it is calledShōgayu(生姜湯).
In Korea, ginger tea is calledsaenggang-cha(생강차;生薑茶,[sɛ̝ŋ.ɡaŋ.tɕʰa]). It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water.Sliced ginger preserved in honey, calledsaenggang-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 withjujubesandpine nuts.When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste.Garlic,jujubes, andpearare sometimes boiled along with ginger.
InBruneian,MalaysianandSingaporeancuisines, ginger tea is usually calledteh 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.
In Indonesia, it is calledteh jahe. InJava, a local version of ginger tea enriched withpalm sugarandspicescalledwedang jaheis more popular.
Wedang Jaheis a type ofIndonesianginger tea.WedanginJavanesemeans "hot beverage" whilejahemeans "ginger". Although devoid of any caffeine content, it is often served and enjoyed as an invigorating tea. It is made from the gingerrhizome, usually fresh and cut in thin slices, andpalm sugaror granulated cane sugar, frequently with the addition of fragrantpandanleaves. Palm sugar can be substituted withbrown sugarorhoney. Traditionally people might add spices such aslemongrass,cloves, andcinnamonstick.
Milk, either fresh orcondensed, might be added.
In the Philippines, it is calledsalabatand is traditionally made simply with peeled and thinly sliced or crushed raw ginger boiled for a few minutes in water. Sugar,honey, andcalamansiare added to taste, along with other flavoring ingredients as desired.Modern versions can also use ground ginger powder (often called "instantsalabat") 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.
Salabatis usually served in the relatively cold month of December.Along withtsokolate(traditionalhot chocolate), it is usually paired with various native rice cakes (kakanin) likebibingkaorputo bumbong.Salabatis traditionally sold by early morning street vendors during theSimbang Gabi(dawnmass) of theChristmas season.
Salabatis also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds.Drinkingsalabatis widely believed to improve a person's singing voice.
A variant ofsalabatthat exclusively or partially useturmericis known asdulaw,duwaw, orduyawin theVisayasandMindanaoislands; andtsaang dilaw(literally "yellow tea") inFilipino.
In India, ginger tea is known asAdrak ki chaiand 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 chaiis 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.