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.[4]
In Korea, ginger tea is called saenggang-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.[6] Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea.[7] Nowadays, powdered instant versions are also widely available.[8] When served, the tea is often served garnished with jujubes and pine nuts.[9] When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste.[6] Garlic, jujubes, and pear are sometimes boiled along with ginger.[6]
Saenggang-cha (ginger tea) made from saenggang-cheong (preserved ginger)
Saenggang-cheong (preserved ginger) made for saenggang-cha (ginger tea)
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh halia.[10] 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 called teh jahe. In Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular.[11]
Wedang Jahe is a type of Indonesian ginger tea.[11]WedanginJavanese 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 sugarorhoney. Traditionally people might add spices such as lemongrass, cloves, and cinnamon stick.[11]
Milk, either fresh or condensed, might be added.[12]
Wedang jahe (Javanese ginger tea) in Surakarta, Central Java, with bits of spices
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.[13][14][15] Modern versions can also use ground ginger powder (often called "instant salabat") added to hot boiling water.[16] Native ginger varieties (which are small and fibrous) are preferred, as they are regarded as being more pungent than imported varieties.[17]
Salabat is also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds.[22] Drinking salabat is widely believed to improve a person's singing voice.[23][14][15][24]
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.[25]
This section needs expansion. You can help by adding to it. (January 2018)
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.[26]Masala chai is often brewed by adding spices and ginger root to tea leaves, milk, and sugar.[27]
The beverage has also been acknowledged as having several key health benefits including boosting immunity, relieving nausea and reducing inflammation.[28]
^Ginger value chain study in Nueva Vizcaya, Philippines (GCP/RAS/296/JPN). Bangkok: Food and Agriculture Organization of the United Nations. 2019. p. 6. ISBN9789251317518.
![[icon]](https://akarinohon.com/text/taketori.cgi/en.wikipedia.org/wiki/File:Wiki_letter_w_cropped.svg){kind=small}
