After reading about the myriad health benefits of ginger tea, I decided to drink two cups of it every day. Now, three weeks and 42 cups later, I’m still here to tell the tale! What the tea is claimed to do, and how I brew it:
Ginger tea is supposed to…
fight cancer…relieve irritable bowel syndrome…protect against Alzheimer’s Disease…reduce arthritic inflammation…improve circulation…heal frostbite…stop nausea and morning sickness…block acid from heartburn…relieve gas…relieve pain…clear congestion…increase sexual desire…and…and…and…
Now, the same folks who tout the tea’s medicinal benefits also claim it has a ghastly taste. “Add honey or lemon,” they say.
But guess what?
I happen to love plain, unadulterated ginger tea! It’s spicy, but in a good, ginger-snappish way.
How to brew the tea for maximum zing:
First, you’ll need a fresh ginger root. If my Lousy Local Supermarket® carries fresh ginger, I suspect your infinitely-better market does, too. The root, which is actually a rhizome, resembles a gnarled foot with lots of odd “toes.” It looks a little…scary.
(Update: I no longer peel the ginger. I simply rinse it well, and then proceed as follows:)
Some ginger tea-makers simply pour boiling water over the sliced root, and let it steep for four minutes. But when I tried this, the tea tasted like nothing more than hot water, with, perhaps, a mild ginger air. The tea was weak. And pointless.
Then remove the pot from the heat, and let the tea stand for 10-15 minutes. Don’t remove the cover from the pot, or much of the aromatic steam will escape.
I don’t know if ginger tea is a miracle elixir. I only know that it makes me feel good, and that I enjoy the taste. It’s right up there with my other favorite beverage: a gin martini.
Think you’ll give ginger tea a try? You can let me know by leaving a comment. As always, I love hearing from you.
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