|Quick description||Tea made from ginger|
|Temperature||100 °C (212 °F)|
|Literal meaning||ginger mother (mature ginger) tea|
|Literal meaning||ginger tea|
Regional variations and customsEdit
Boiled lemon and ginger tea in Tanzania
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. 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.
Saenggang-cha (ginger tea) made from saenggang-cheong (preserved ginger)
Saenggang-cheong (preserved ginger) made for saenggang-cha (ginger tea)
Brunei, Malaysia, SingaporeEdit
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, ginger rhizome, sugar with milk or condensed milk.
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.
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. 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 from Pampanga
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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.
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