Ginger tea
Type	Herbal tea
Other names	Saenggang-cha salabat shōga-yu teh halia teh jahe
Origin	Asia
Quick description	Tea made fromginger
Temperature	100 °C (212 °F)
Time	Varies

Ginger tea is aherbal beverage that is made fromginger root. It has a long history as atraditional herbal medicine inEast Asia,South Asia,Southeast Asia, andWest Asia.^[1]

Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.^[2][3]

• 
  Lemon ginger tea
• 
  Boiled lemon and ginger tea inTanzania

The concept of tea was introduced to the U.S. by the Dutch in the mid-1640s. It was known as the First Amsterdam drink and has evolved into various flavors. Since China had invented the idea of tea, the U.S. only began learning of their methods when the Dutch brought it over during trade.

In theTang dynasty, tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion,orange peel,cloves, andpeppermint.^[4]

In Japan, it is calledShōgayu (生姜湯).^{[5][relevant?]}

In Korea, ginger tea is calledsaenggang-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, calledsaenggang-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 withjujubes andpine nuts.^[9] When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste.^[6] Garlic,jujubes, andpear are sometimes boiled along with ginger.^[6]

• 
  Saenggang-cha (ginger tea) made fromsaenggang-cheong (preserved ginger)
• 
  Saenggang-cheong (preserved ginger) made forsaenggang-cha (ginger tea)

InBruneian,Malaysian andSingaporean cuisines, ginger tea is usually calledteh 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.

• 
  Teh serai halia (lemongrass ginger tea) in Malaysia
• 
  Teh halia (Singaporean ginger tea)

In Indonesia, it is calledteh jahe. InJava, a local version of ginger tea enriched withpalm sugar andspices calledwedang jahe is more popular.^[11]

Wedang Jahe is a type ofIndonesian ginger tea.^[11]Wedang inJavanese means "hot beverage" whilejahe means "ginger". Although devoid of any caffeine content, it is often served and enjoyed as an invigorating tea. It is made from the gingerrhizome, usually fresh and cut in thin slices, andpalm sugar or granulated cane sugar, frequently with the addition of fragrantpandan leaves. Palm sugar can be substituted withbrown sugar orhoney. Traditionally people might add spices such aslemongrass,cloves, andcinnamon stick.^[11]

Milk, either fresh orcondensed, might be added.^[12]

• 
  Wedang jahe (Javanese ginger tea) inSurakarta, Central Java, with bits of spices

In the Philippines, it is calledsalabat and is traditionally made simply with peeled and thinly sliced or crushed raw ginger boiled for a few minutes in water. Sugar,honey, andcalamansi are added to taste, along with other flavoring ingredients as desired.^[13][14][15] Modern versions can also use ground ginger powder (often called "instantsalabat") 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 usually served in the relatively cold month of December.^[18] Along withtsokolate (traditionalhot chocolate), it is usually paired with various native rice cakes (kakanin) likebibingka orputo bumbong.Salabat is traditionally sold by early morning street vendors during theSimbang Gabi (dawnmass) of theChristmas season.^[19][20][21]

Salabat is also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds.^[22] Drinkingsalabat is widely believed to improve a person's singing voice.^{[23][14][15][24]}

A variant ofsalabat that exclusively or partially useturmeric is known asdulaw,duwaw, orduyaw in theVisayas andMindanao islands; andtsaang dilaw (literally "yellow tea") inFilipino.^[25]

• 
  Salabat fromPampanga
• 
  American adaptation ofsalabat withrye andlime

This sectionneeds expansion. You can help byadding to it.(January 2018)

In India, ginger tea is known asAdrak 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]

• 
  Adrak chai (Indian ginger tea)

• Ginger ale
• Ginger beer
• Traditional Korean tea
• Bajigur
• Bandrek
• List of hot beverages
• List of Indonesian beverages
• Masala chai
• Tisane (herbal tea)

• Ginger
• Bruneian cuisine
• Chinese drinks
• Herbal teas
• Hot drinks
• Indian drinks
• Indonesian drinks
• Japanese drinks
• Javanese cuisine
• Korean tea
• Malaysian drinks
• Malaysian tea
• Philippine drinks
• Singaporean drinks
• Taiwanese drinks
• Chinese tea
• Indian tea
• Traditional medicine
• Japanese tea

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