This Ginger Tea Works To Fight Cancer, Cleanse The Liver, And Dissolve Kidney Stones!
While we’re slowly finding our way into spring, there are still evenings and mornings that can be quite chilly. Fortunately, we’re here with a ginger tea that can warm you up AND save your health!
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.
The benefits of this ginger tea are quite plentiful, including the following:
Has antiparasitic, antiviral and antibacterial properties
Helps improve circulation
Lowers the risk of heart attack
Helps alleviate asthma symptoms
Highly effective in aiding colds, flu, headaches and sore muscles
High in antioxidants, which help prevent body infections
Strengthens the immune system
That’s quite a list! It’s easy to make, too, courtesy our recipe below:
1 cup water
¼ tsp ground ginger
½ tsp ground turmeric
Bring water to boil.
Add ginger and turmeric.
Let simmer 7-10 minutes.
Add coconut milk and honey to desired taste.
Remove from heat and pour the tea into a mug.
Try adding different spices, too, to mix up the flavor – we especially recommend cinnamon or vanilla!
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.
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.
In Japan, it is called shōgayu (生姜湯).
Saenggang cha, Korean tea.jpg
Revised Romanization saenggangcha
In Korea, ginger tea is called saenggangcha (생강차; 生薑茶). 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.
Saenggangcha blended with ssukcha (mugwort tea) is called ssuksaenggangcha (mugwort ginger tea), and saenggangcha blended with daechucha (jujube tea) is called daechusaenggangcha (jujube ginger tea). Garlic or pear are also sometimes boiled with ginger.
In the Philippines, it is called salabat and served in the relatively cold month of December.