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. 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 "shōgayu" (生姜湯). 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 sweetener according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger. Southeast Asia. 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. 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 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. 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. 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. Ginger tea Ginger