Ginger tea is an Asian herbal beverage that is made from ginger root. It has a long history being used as an herbal medicine in East Asia, South Asia, Southeast Asia and the Middle East.
Ginger tea is usually used to prevent colds and to aid digestion, stomach upset, diarrhea, and nausea, and also as a home remedy for cough and sore throats. Ginger tea was also purported to aid blood circulation.
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Variations
Ginger is native to Southeast Asia and grown in China and India since ancient times. It is believed that ginger was introduced to Europe by Arab traders during the spice trade days. Today, ginger is also grown in Central America and Africa. Ginger tea now comes out in different variations which can be served with milk, orange slices or lemon.
Brunei, Malaysia, Singapore
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh halia.
Indonesia
In Indonesia it is called teh jahe, although 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/or cinnamon stick.
Milk, either fresh or condensed, might be added.
Japan
In Japan, it is called sh?gayu (???).
Korea
In Korea, ginger tea is called saenggang-cha (???; ???). It can made either by boiling fresh ginger slices in water or mixing preserved sweetened ginger with hot water. For the latter, sliced ginger is preserved in honey. Nowadays, powdered instant versions are also widely available. When served, the tea is often garnished with pine nut. Honey, sugar, or other sweetener can be added later according to taste.
Saenggang-cha blended with ssukcha (mugwort tea) is called ssuk-saenggang-cha (mugwort ginger tea), and saenggang-cha blended with daechu-cha (jujube tea) is called daechu-saenggang-cha (jujube ginger tea). Garlic or pear are also sometimes boiled with ginger.
Philippines
In the Philippines, it is called salabat and served in the relatively cold month of December.
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Gallery
See also
- Ginger ale
- Ginger beer
- Wedang jahe
- Traditional Korean tea
- Bajigur
- Bandrek
- List of hot beverages
- List of Indonesian beverages
References
Source of article : Wikipedia
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