Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Ginger Tea

BY Kevin Lee Jacobs | 170 Comments

Last updated on November 22nd, 2016

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.

Cut off a 2-inch section of root…

And peel it.

(Update: I no longer peel the ginger. I simply rinse it well, and then proceed as follows:)

Cut the segment crosswise in half…

And cut each half into thin, lengthwise slices. Cutting this way will expose a greater surface area during the brewing period.

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.

A better plan is to fling the ginger slices into a saucepan, and top them with 3 cups of water.

Cover the pot, and bring the liquid to a rapid boil over high heat. Then immediately lower the flame, and let the ginger simmer for exactly 15 minutes.

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.

Now grab an attractive tea cup…

And set a straining device on top. Pour the tea through the strainer, and into the cup.

Bottoms up, baby!

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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More from Kevin:
Winter-Sowing 101
How I Clean My Victorian Windows
Pumpkin-Spiced Cinnamon Rolls

Comments

  3. 3

    Cherylann McGuire says

    I will definitely try ginger tea – thanks for the info. Can you brew larger amounts and store it in the refrigerator? By the way, I am coveting both the pot and the tea cup! 😉

  4. 4

    MEGAN BLACK says

    i love it and have made it for years. when i have a root that gets dry, i just plop it, unpeeled, in a pot of water and boil. then i let it sit in the fridge. i sometimes add a bit of lemon juice or honey. eventually it will get spritzy- gingerale!! you can do it several times and still have a really strong ginger brew. and when all done, i put the roots in the cuisinart and the pulp goes in cookies or muffins. great fiber. waste not; want not!!

  6. 6

    Robin Bell says

    Kevin, a tip: slice up your ginger root and freeze the slices, that way you have it at the ready when you want a cup of tea. I freeze them laid out on a sheet pan first so they won’t stick together, then wrap them in parchment paper and into a ziplock bag. Ginger freezes wonderfully! Great post, thanks!

  7. 7

    JanH says

    WIll have to try this way today, I’ve made it with just boiling water before, but like you say, it’s never really that good. I love crystalized ginger as a hot tea sweetener, it, along with mint soothes my ever problematic IBS symptoms. Thanks for the step by step way to a better cup!

  8. 8

    Diane says

    I love ginger tea and make it quite often. Another way of doing it for maximum flavor is to grate the ginger. Now, that can be difficult so I keep my ginger in the freezer and grate it while frozen. It keeps longer, too.

  9. 9

    Manette Gutterman says

    My children have passed their cold to me and I have some gingerroot so I maybe this will help me out tonight. Thanks!

  11. 11

    Tammy says

    Kevin, I just made this tea because I wanted something warm and tasty after clearing away some of our big snow dump here in NH. It’s excellent! I always have fresh ginger in the house, so this one’s a keeper. Thank you.

  12. 12

    miki says

    Hi Kevin! I can tell you from experience that ginger really does help with arthritis! I grew some last year (ginger root, not arthritis) and sliced it thin and dehydrated it. Do you think I could use that for tea? I’m not up to it tonight, but maybe tomorrow. And I will let you know, ok?

  13. 13

    Patricia says

    Kevin – you inspired me. I sipped on my excellent ginger tea all day today (from a 2-cup thermos). It was refreshing, soothing and I’m hooked. Robin, I love your idea about freezing ginger slices – I will do that, too! And Gina? Ginger Simple Syrup? – oh, I’m going to have a happy and busy Ginger Weekend!

  14. 14

    ingmarie peck says

    Oh ,Yes .This I will try. Love ginger, I even made a ginger dressing with mostly vinegar, water and ginger and a splash of oil. worked great

  15. 15

    Sanna Huebschmann says

    Color me, *INSPIRED*! I’ve bought ginger before but for cooking. And it often has dried up so I will have to try the Tea and then the wonderful advice about freezing the leftovers from your wise readers. 🙂 I’m also trying to eat more healthy so this came at the PREFECT time..as I am trying to wean myself off of coffee (the flavored sweetner) and thought about switching all/part to tea. Thank you!

  16. 16

    Vikkie says

    maybe we should invent the gin and ginger martini ? I love ginger tea,… I grate mine.. works perfect

  17. 17

    Theresa says

    I love ginger. But apparently I need to increase my intake, because my arthritis is killing me this winter.

  18. 18

    Andi Stewart says

    Ginger tea sounds marvelous — I’m off to the market to buy a big chunk of ginger and get going! Don’t know if you have tried it, but peeling ginger with a spoon makes the job a snap!!

  19. 19

    Karen says

    Thanks for sharing the details on making a great cup of tea. I love the smell of ginger and look forward to making a cup today. Kevin, love the elegant cup and saucer, your pictures always inspire me.

  21. 21

    Vicki says

    I drink ginger tea all the time, especially during the winter. And for helping avoid illness (or at least mitigate symptoms!) I add a small amount of honey and a generous dash of turmeric. Try it! It adds a different kind of kick to the taste.

  23. 23

    Debbie says

    WOO HOO! I LOVE GINGER! Ginger Tea is a staple in my home and has been for about the past 7 years. As a primary educator I was constantly fighting off cold germs. Forget the ‘commercial’ Air borne and crap… Stick to the REAL DEAL = Ginger Root. I purchase Celestial Seasonings Teas (GINGERBREAD SPICE) when I can find it.. but NOTHING beats a good old fashion cup of FRESH TEA. Will try your method today… this “by the cup” deal stunk 🙂
    Hunker Down Kevin… we’re about to get another foot tomorrow! :-/ <~ gets old real quick.

  24. 24

    Donna says

    Must try! I love tea, rarely drink coffee so I must try this. Enjoy reading all the comments and learning about freezing the ginger.

  25. 25

    Tsuki says

    I love ginger tea, particularly the unadulterated kind. I love the tingling mouthfeel and the aroma. I am going to try your recipe tonight. Noticed you peel with a knife, which is fine, but did you know you can peel fresh ginger with a spoon?

  26. 26

    Ruth says

    A quicker way to peel ginger — and wastes less — is to peel with the edge of a spoon. I’d never thought of plain ginger tea before; I look forward to a cup

  27. 27

    Chit says

    Hi Kevin! Being an Asian ginger tea is a common drink. I have been drinking it for years especially when I have over eaten…really good for digestive problems, to get more of the flavor try pounding the slices of ginger…really make a big difference. Also here in the Philippines ginger brew is sold in powder form.

  29. 29

    Chit says

    By the way ginger tea is also served in Spas….so good after a good massage…but has to be with lemon and honey…especially for those who are new to ginge tea.

  30. 30

    Patti Teeters says

    Kevin, I just started drinking ginger tea about a month ago for it’s benefits. I love the taste! I drink one or two cups a day. It seems to be helping with my overall body pain from fybromyalgia. I put sliced ginger, sliced lemon, and a cup and a half of honey in a quart jar and shake it all together and let sit in the refrigerator for 24 hours. Then I put 4 tablespoons of the liquid in a mug of boiling water and enjoy. I have to say I don’t get the greatest ginger flavor this way. I like my teas strong. I am going to switch to your way. Thanks so much for the great post. That’s a great looking cooking pot you have there. I love your blog.

  31. 31

    Jacki Milbank says

    So I suppose we could refuce the amount of ginger and water if I’m just making for me? Otherwise it would be a lot of wasted ginger.

  32. 32

    Cheryl says

    I love ginger tea, and have for years. I can attest to the nausea fighting abilities for sure! I used to get migraines and when I could get a ginger capsule or half a cup of strong tea down, my nausea would slowly dissipate. Ginger tea is so warming on a cold day, and tastes great!

  34. 34

    Rachel says

    A lovely older Korean woman once gave me her recipe for beautiful skin and no “female troubles”: powdered ginger (it’s spicier and warmer than its fresh counterpart) and fresh honey in hot water for tea. Easy to make and I drink it all fall and winter. For summer we make a batch of ginger simple syrup then use that to make a delicious and refreshing ginger-lemonade. Try it!

  35. 35

    Jeanette Liberty-Duns says

    My daughter lived in Africa for a few months. There they put a piece of ginger in a thermos each evening, poured boiling water over it and let it steep all night. They then began each morning with hot ginger tea.

  37. 37

    Patricia Molloy says

    Thankyou for the recipe. I always look forward to your email. I hope it is a happy Groundhog Day!

  38. 38

    Tonya says

    Wow! I can’t believe I’m actually going to try Ginger Tea again.
    I tried some organic packaged tea while experiencing morning sickness. I could not drink much then so I gave up.
    Watching Simply Ming throw ginger in several dishes one night inspired me to try cooking with it.
    Now I want to make some tea. I plan to try fresh ginger and powdered to get everyone to try it.
    Thanks so much Kevin and Kudos!

  39. 39

    Lynne Felciano says

    Nice to see so many others enjoying what I had the pleasure of growing up with! My great-grandmother, grandmother, and mother all made it regularly, and always gave it to me and my two brothers when we were ailing from ANYTHING! It worked! Although, back then, the ginger used was powdered, and depending on our age in years, a bit of sugar and milk was added to appease our young palatesl

  40. 40

    anita says

    I like how precise your directions are.
    The ginger slices have to be *flung* into the pot.
    The ginger has to simmer for *exactly* 15 minutes. 🙂

  41. 41

    Walda says

    Instead of peeling the ginger, scrape the skin off with a teaspoon or not too sharp knife. Ginger also grows beautifully in the garden

  42. 42

    Karen L. says

    I guess I don’t make “real” ginger tea but I do put ginger in my regular tea every morning. I have a Mrs. Tea that I put loose tea leaves in and then boiling water is dripped through them … just like a Mr. Coffee works. Anyway, I always drop a peeled piece of ginger in the tea pot before the hot water enters. I let that steep until I am ready for it. I may not be getting quite the concentration of ginger that you are getting but I like it this way and it works for me.

  43. 43

    Margaret Dennis says

    This week I started to make ginger tea after reading the health benefits and listening to a talk at the local Community Health Centre. I have made the ginger into a syrup with sugar added and placed it in ice cube trays in the freezer, your way seems less trouble and just as good. I will try honey not sugar.
    . Thank you for the great website Margaret

  44. 44

    Candy says

    Just yesterday I was on a quest for fresh ginger root. Alas, none to be found in my small town (insert very sad face). Nearest grocery that will have it? 50 miles away. My head cold & I will stay home this time. I didn’t know it would freeze well, so will stock up next time I have the chance. Thanks for the recipe.

  46. 46

    Cathy says

    That’s a great idea Kevin, will definitely try making it this way. I usually add a couple of slices of ginger to the teapot with my regular tea and enjoy it that way as well.

  47. 47

    Kelly Brandt says

    GINger tea…..GIN martini, I sense a theme here. Have never made my own ginger tea, thanks for the recipe. Love ginger tea but a gin martini wins hands down 🙂

  48. 48

    Erica says

    I too love ginger tea straight up without sweeteners. I find it’s easier to purchase dehydrated ginger and brew my tea with that; I don’t notice a difference in flavour between the dried and the fresh. I’ve found that many tea shops sell dehydrated ginger without any additives, but I also buy it in tea bags from Traditional Medicinals, whose teas are all organic. So yummy and so healthy!

  49. 49

    Ann says

    Hi Kevin….I do not know yet if I will like the tea but I sure like the teacup….wish I owned it. I love to have my tea out of tea cups like this and have several. Glad we think alike. Also the Hannaford Super Market I go to does carry the ginger root so may get to make it yet.

  50. 50

    Judy Pennington says

    I love Ginger in my cooking, gingersnap cookies, and now will try ginger tea. Thanks for all the tips Kevin and everyone.

  52. 52

    Josie says

    I’ll be trying the Ginger Tea……..maybe even today before the snow starts flying! Stay warm.

  53. 53

    Sharon Koss says

    Can’t wait to try it, will have to wait a day or so until the streets get plowed. Thanks for the recipe. We used your winter seed sowing ast year and it worked great!

  54. 54

    Linda K. Dodd says

    Kevin, I watched Martha Stewart peel ginger root with a spoon. It was extraordinary. The peel slipped off easily and seemed to melt away from the flesh. I’ve made ginger tea the same as you for the past 5 years. Love what it does for any congestion and stuffiness I may have. Thanks for sharing.

  55. 55

    Donna says

    I can’t wait to try this tea, Kevin. I like ginger anyways so yum.
    I also have vertigo and have heard that ginger helps with that? ?oh heck yeah. Let’s see! ! Wonder how it would be if I added this to some regular green tea or? ??

  56. 56

    Suzanne K says

    several folks have posted that a spoon can be used to peel the ginger. I also read about using a grapefruit spoon (the one with the small jagged teeth on the tip) to peel ginger root.

  57. 57

    Michelle R says

    Hi Kevin,
    I love ginger on all its forms; I always have some in the freezer, this way makes it easy to grate and use in food preparation. I love to eat it candied and in tea with a little lemon and honey. I did not know of its health benefits and this gives me an other reason to use it even more.

  58. 58

    Pepi Noble says

    Hi, Kevin – Ginger tea is quite snappy. I’ve had a couple of thoughts: one, if the ginger root is well-scrubbed why not just slice it up without peeling? I might give this a test. Then I was thinking of taking the used ginger and put it in some butternut squash soup and simmer. Then yu could discard. Thank you as always.

  59. 59

    Terry says

    I’ve been having some joint pain and fatigue from the cancer meds I’ve been taking. Ginger Tea sounds like something that will help with these complications. Off to buy some ginger after the Super Bowl. Go Hawks! 🙂

  60. 60

    Elaine ransom says

    Really, ginger doesn’t need to be peeled. It’s just a matter of appearance. Just wash it well before storing in a cupboard or the freezer.i use a small grater for flavour or sliver it for dishes.

  62. 62

    Jayne says

    I’ve been drinking ginger tea lately too. Love the taste and it works wonders when you feel a cold coming on. Ginger also works great if you have a cough/cold. Take a thin slice and place it on the back of your tongue and suck on it. It really does work. Also read recently it’s easy to root and grow in your house. Haven’t tried that yet – but I really should.

  63. 63

    Bobbi Lively says

    I love tea but have not tried ginger tea. I love ginger so am excited to give this a try. Thanks for sharing.

  64. 64

    Kimberly K says

    Koreans have been drinking a variation of ginger tea for ages. You can tweak it by putting honey, dates/jujubee, and cinnamon sticks in it as well.

  65. 65

    Jan Evancho says

    First of all, I must say that this is the only blog where I actually READ all the comments because many are so helpful and informative. Yaaay fans! Secondly, I would like to share my favorite, albeit weird, homemade tea recipe: a half teaspoon of fennel seeds ground up slightly with a mortar and pestle, few slices of fresh ginger smashed with the back of a heavy chopping knife and green tea. Boil this up together, steep for at least five minutes, pour into a teapot, strain, add honey– and man, are you getting a powerful punch of antioxidants and good medicinals all in one cup! I hope somebody tries it. (I’m addicted to the taste.) Oh, and all summer long, I make iced green tea with ginger syrup iced cubes. Everybody loves my iced tea.

  67. 67

    Jeanne Collins says

    Ginger tea is a mainstay at home and now I can have it on the go because a friend gave me some Harney and Sons sachets for Christmas!! The homemade is best but not very portable and one isn’t always near a stove to boil fresh ginger so the sachets are the next best thing!

  68. 68

    Denise T says

    I have always had a cup of regular tea with a sliver of candied ginger in it esp if I have a cold. I like to bite bits of the softened piece of ginger as I drink the tea. It’s there lightly flavoring the regular tea taste. I have it with or without milk. Yum!

  69. 69

    Karen says

    I have ginger root that I am going to try planting, if I am lucky it will take, so that said, I am going to make up some of this tea while I am in the kitchen making doggy biscuits for our 2 mini schnauzers, today, bacon & veggie biscuits.

  70. 70

    Allison K says

    I love ginger in just about anything (in my world, there is no such thing as too much garlic or ginger…or gin!). Ginger tea is yummy–I like it plain or with honey or lemon or both. I have Rheumatoid Arthritis (for which I take major meds), and I think ginger helps with inflammation….even if it doesn’t, I will continue to drink ginger tea and put ginger in lots of things! I am going to try planting ginger in my garden (since I kill any/all houseplants).

  71. 71

    Cherrlyn says

    a new friend said she’s made ginger tea for years. She thought I was kidding when I said I didn’t know how to make it. She told me, “Just add ginger to hot water.” Not very helpful, so I haven’t made it.

    Your recipe helps, and it seems simple enough. So next time I go to the market, I’m buying ginger and making tea. I’ve also heard it’s very good for upset tummies, which I get now and then.

  72. 72

    Sue Kimmel says

    I love ginger tea, but have only ever used the boxed kind from the health food store. Now that you’ve shown how to brew the fresh root, I’m definitely going to my “extraordinary” market to buy some. Thank you!

  73. 73

    susan says

    i use “ginger tea” when i have my lady times. i brew in much the same way, except i do not boil, i pour it over the ginger cuts in a mason jar and then cover with a plate. i let it steep for a few hours. then to use i gently warm it on the stove and dip a linen napkin in and put it on my tummy, covered with another cloth. my cramps are gone within 15 minutes!! i also chop up my ginger that i buy into 1″ chunks, peel and all and store them in freezer. you can chop them with the peel still on for tea and you arent wasting all that ginger!

  74. 74

    Deb Longenhagen says

    I must make some didn’t realize it was so simple n easy! Two ingredients I can handle that! Reading your blog is so close to really being there! Cheers!

  75. 75

    Denise in Colorado says

    Hmmm, interesting! I’m going to try this tea. I’ve been putting ground ginger in my tea but it doesn’t taste like “fresh” ginger I’m sure! I wonder if I can grow ginger in Colorado…?

  76. 76

    Liz C in Salem says

    Definitely will try the tea! Waiting for storm #3 to pass then heading down country for fresh ginger. I put my extra pieces or grated stubs in sherry and keep them in the ‘fridge. Great when making Asian sauces.

  77. 77

    Susan says

    Well of course I’ve GOT to try this….. like so many other of your helpful little hints.
    Now, off to do my winter sowing….

  78. 78

    Lainey says

    I’ll have to try your method.
    I normally just chop my ginger FINELY, plop into my cup, add some honey and top up with boiling water….wait a few minutes and sip away. I’d post a pic if I could.
    https://flic.kr/p/q5rYx6

  79. 79

    jana says

    Hi Kevin. Brewed some of this tasty ginger tea this afternoon. It went well with andouille fried rice and sipped a second cup for dessert- gf chocolate chip cookies. Thanks for the recipe!

  80. 80

    Jeanetta says

    I’m going to my favorite health food store tomorrow to buy my scary ginger root! Thanks!

  81. 81

    BjTreants says

    Hey Kevin Lee, I do thank you for giving us the way to get the most ginger taste from fresh. Have been buying a Ginger Tea – and it is good, but will try this way (make it myself) way and let you know how it works for me. Again, Thank you dear one. BjT– From NC – we are not as cold as your area, but hey, a cup of hot tea will be the best !!

  84. 84

    Robin says

    Kevin, I am a singer in a community chorus. Also, I go to as many music workshops as I can. All weekend and week-long music camps have homemade ginger tea by the gallon. It’s great for soothing overworked throats and vocal cords. I’ve come to love it and even make it at home!

  85. 85

    Mary Ann Z. says

    Hi Kevin,

    Thanks for your terrific (as always) advice and tips. I’m definitely going to try ginger tea. I love the smell of ginger, and I know it has helped my stomach in the past. I found many wonderful ideas on this site and I am going to try all of them. Kevin, I am so glad that I joined your website because I have learned so much from you. Winter sowing, delicious recipes, and the discussions with other members are so much fun that I look always forward to your next email.

  86. 86

    Lorraine Eastman says

    My mother gave us ginger snaps when we were children. She would have loved your recipe for ginger tea. Love you.

  87. 87

    Janis says

    Thank you, Kevin. I peel and slice ginger in the same way you suggested. I do pour boiling water over it but let it steep longer. Never had a problem getting that strong spicy snap of ginger flavor. If you think ginger tea is delicious hot, wait until this summer. Add a sprig of mint and let it chill thoroughly in the refrigerator. So refreshing on a hot day.

  90. 90

    janet g metzger says

    Vietnamese and Mexican friends had taught me how to make ginger tea, but mine never tasted as good as theirs. I am going to try putting the kettle on the pan and the steaming and see if it helps. THANK YOU!!!!!
    Janet

  91. 91

    Rebecca R says

    I don’t know if I’ll try ginger tea (I’m a green tea kind of gal). But you have inspired me to go ahead and actually USE one of the pretty tea cups that I inherited from my grandmother. Your teacup photo’s simply lovely.

  92. 92

    Judith G. Crawford says

    I have some fresh ginger, so I’m going to go make some tea right now! It sounds so good and simple to do. I’m also going to cut the rest up , without peeling it, and freeze it for future use. I did not know you could do that with ginger! Thanks for all of the helpful comments! I like reading them!

  93. 93

    Dianne says

    Kevin, for a real treat try ginger ice cream. It’s my new favorite flavor and best when made with organic. cream.

  94. 94

    Naomi Shelton says

    I drink ginger tea regularly and love the taste. But I use tea bags which I purchase and i bet it would taste fantasticly better the way you make it. My daughter has made it that way and used it for morning sickness, quite successfully. I have arthritis and I bet if I made it the way you do it would help my joints more than with the tea bags. I’m off to get a root tomorrow!

  95. 95

    Pat T says

    I had found a recipe for Ginger and Licorice root tea. Very tasty! Now I just need to make it every day! Thanks Kevin.

  96. 96

    Phyl. C. says

    Hi Kevin… that”s my sons name.. good one… am an 81 yr. old great grandma…. and I love your site… amazing talent… have used the ginger many times and it is great for stomach and I like it when I am feeling ucky and any other time… I have made ginger candy …. thanks and keep up the great work God bless…

  97. 97

    Doris Nieves says

    Hi Kevin: this is exactly how my mom taught me and I do ginger. Sometimes I just leave it on the stove all day long and drink it all day long. Mom usually adds a little milk and sugar. I like it straight up and a piece of the brewed lemon in it to chew. I also keep a large mason jar with sliced lemons, peeled sliced ginger (lots of it) and a few star anise, fill the jar with white rum or vodka, store for about a week, and add this to any of my teas. It is wonderful. will send you a picture and instructions, Doris

  98. 98

    marc says

    Kevin,. 1st great blog thank you. been making ginger tea from the root for close to a year. Certainly feel much better .Basically only thing I drink when at home in Am & PM I make it in bulk and keep in refrigerator it keeps fine. Thanks to all for adding their own spins to the receipt. Marc

  100. 100

    gillycat says

    Lovely idea and cup. I just heard of a better way to peel ginger and thought I should share it. Just take the back of a (beautiful) teaspoon and slide it down the papery thin skin.

  101. 101

    Gretchen says

    Hi Kevin, Got room for one more ginger tip? Plant it. The root will start to grow new “toes” that are wonderfully sassy and tender, the plant itself looks like a miniature corn stalk. Have been growing my own fresh gingerroot for years. Love your version of the tea and will use your method from hereafter.

  102. 102

    Sue Smith says

    I went to the store to buy ginger after reading your way of making ginger tea. Yum!! We just love it. Now have a stash in the freezer for whenever we want that healthy delicious beverage.

  103. 103

    Pat Cooper says

    I too live in New York’s Hudson Valley – so thank you neighbor for the ginger tea recipe. I’m planning to make some. Also, I very much enjoy your blog and made the Pumpkin bread recipe you shared in the Fall – it was sooo good!
    Happy New Year!

  104. 104

    Donna from Virginia says

    Two things: When you grow ginger over several years, it will finally bloom and the fragrance is exquisite – like tuberose/gardenia/moon flower. Of course you will have to bring it in during the winter but you can let it go dormant (no need to water or leave in bright light inside) and then bring it out in the early summer again. But one thing I have noticed in the last few years is that the ginger root in the stores seems to be chemically treated so it won’t sprout so try to get some that is organic or the little knobs look like they might sprout.

  106. 106

    Patti T. says

    Thanks for the wonderful post, Kevin. I also drink ginger tea, 2 cups a day. I like your brewing method better. Like you, I like a strong taste to my ginger tea. I do like to use honey and lemon in my ginger tea. The flavors, I believe, compliment each other. Two cups of hot ginger, lemon and honey tea make for a relaxing evening for me. Love it! Just the smell of it is wonderful.

  107. 107

    David says

    I have been making mine just about the same way and simply leave it on the stove turning it on when I want it. Usually I let it go a couple of days and add water if it gets too strong.
    I also sometimes like to add a half stick of cinnamon and a couple whole cloves and of course honey for me. My dad had hives and so I got used to honey with it.

  109. 109

    Margaret says

    Hi Kevin, I have always used the ginger tea bags, with an added drop of ginger and lemon essential oil, gives it quite a kick. Never thought to use fresh! I will definitely try it. Love your blog. Thank you!

  110. 110

    VIcki S says

    I have been drinking ginger tea daily for years. If I have the slightest hint of a cold or sniffle I make “Vicki’s Magic Tea” (the name our chorus has given it for its “magical” properties of making you feel better fast). That is ginger tea plus a small spoonful of honey, a squeeze of lemon, a generous dash of turmeric (which is anti-inflammatory and aids digestion, among other things), and a quick twist of fresh ground black pepper (which helps the body absorb the turmeric better). It tastes divine (and rather exotic) and you really do feel better quickly. You can use any kind of tea for this, but if you do not use ginger tea, make sure to add a slice or two of fresh ginger root or a splash of ginger juice to get the full benefit. Enjoy!

  111. 111

    Janis says

    In the summer, take the brewed ginger tea and add a sprig or two of mint. Then, pour the cooked tea into a pretty glass pitcher and chill a few hours in the refrigerator. It is delicious. Some people like sweet tea. If so, and to keep the healthy benefits intact, add only one small packet of stevia.

  112. 112

    Sheri says

    Yum! Love ginger tea but I nibble on the ginger too. It still retains flavor and is good fiber. A little old lady out on Orcas Island introduced me to ginger-carrot-garlic soup that is so wonderful on a cold winter day with some hardy sourdough and butter. Top the soup with a dollop of sour cream and dill sprinkles!

  113. 113

    Carolyn says

    Great way to keep ginger – peel and cover with vodka, store in the fridge. It stays fresh forever, and the vodka makes a great martini! I’ll have to try making ginger tea. We have a ‘cold’ in the house and keep passing it from person to person.

  114. 114

    Sheri Syverson says

    I made your Linguine with Butternut Squash Sauce over the holidays and we all loved it! Absolutely delicious. An interesting fact is that when I called my twin sis (in another state) she had pulled the recipe that morning and was planning on making it too! How is that for simpatico twins:)

  115. 115

    Katherine says

    Hi Kevin,
    Happy New Year! I have tried ginger tea and love it! Have you tried turmeric root tea yet? I have done some reading on turmeric root and it has some of the same qualities as ginger root but a different flavor of course. I put the two roots and lemon together for a tea and it’s very good. I have also at times used a garlic press to get the most out of a small piece of ginger root.
    Katherine

  116. 116

    Judie says

    I’ve been making this for years when I feel a cold coming on,I’ve wised up also,no peeling now,I put lemon & honey (local honey always better) in the cup for their immune boosting qualities. Great to see so many good ideas……..

  117. 117

    Martha Robinson says

    One reason I love your descriptions and pictures is because it reminds me of the beauty of ritual in preparing food. Use a blue bowl, a red spatula, a beautiful teacup, etc…..all this reminds me to take pleasure in the process. Thank you Kevin.

  118. 118

    jean says

    I make it cold, in a mason jar, layer unpeeled ginger with sliced lemons then pour raw honey over all of it and put it in the fridge. Supposed to be great for the immune system and helps fight colds. Then in about a day or so, the honey gets real thin as it picks up juice from the lemons. Then put a couple tablespoons in a cup and add hot water. So good, but will have to try your way as this stuff is just plain delicious and healthy. Happy New Year Kevin to you and your family.

    Blessings,

  119. 119

    Linda says

    I am so domestically-challenged that I never thought of making it from the root that I see in the grocery stores! Duh! I buy Yogi Ginger Tea and drink a strong cup every night before bed. Straight up, no additions! Thank you, Kevin, for the directions with ginger root. I am going to try that, asap. Love all the other comments to freeze, grate, store, etc. Have any of you tried Ginger Chews? I keep them in my purse when I need a ginger hit away from home!

  120. 120

    Peggy says

    Perfect timing as I was trying to remember how to make ginger tea. Wanted some the other day for an upset tum. We’ve lived in both Africa and Asia before retiring ‘home’ here outside Baton Rouge, and everywhere we’ve lived, folks use ginger in some way.

    I’m putting some in the pot to boil/steep now. Thanks for the recipe, Kevin and a very happy new year to you!

  122. 122

    Ingmarie E Peck says

    Absolutely, I will try your ginger tea, I do not have a fancy teacup, but that is ok.
    Is that pattern a Royal Doulton?Love the roses.
    Happy New Year.

  123. 123

    Connie says

    I have tried tea using ginger crystals when I’ve had a stuffy head, but not the fresh root. If it does help with the ailments you listed, then I’m in! And, gin or ginger; how can you go wrong!

  124. 124

    Linda Dawson says

    Love your blog, Kevin. I have frozen ginger root in the freezer and will be among some tea today. Sounds wonderful and can’t wait to use my grandmother’s tea cups that I inherited!

  125. 125

    Julie says

    Fresh ginger with a slice of fresh lemon in a cup of boiling water, let it sit until cool enough to drink….I find it helps with joint pain and the lemon is (surprisingly) alkaline not acidic so that helps the pH balance. Now I’m going to go for the Kevin Method for the ZING! Thanks!

  126. 126

    Pat in VT says

    I am going to try this. I also found this recipe from something called DELISH and I may combine some of the ingredients with the raw ginger brew.
    Juice of 1 Lemon
    1tsp honey
    pinch of cayenne, ground ginger, ground cloves
    1 cup of Hot Water
    Lemon slice garnish.

    The alternative is a Hot Butter Rum…although not medicinal in quite the same way!
    Happy New Year!

  127. 127

    linda kemp says

    I’m so excited to try this. Thank you so much for all your hints and recipes. Happy New Year!

  128. 128

    Joanna says

    I love ginger tea with all the healthy benefits!
    I usually prepare 2-3 pounds of ginger at once. First I peel ginger using spoon – its so much easier that using knife! – I just scrape the skin from up – down and it just slides. Then I cut ginger into smaller peaces and grind everything in a blender, into the paste like texture. Using a zip-lock sandwich bags, I pack raw ginger – with all the juice! – and using a straw- to get rid of unnecessary air, I carefully close the zip-lock bag and then flatten each bag to 4-5 mm even sheets and freeze them. Two pounds of raw ginger yields about 20 flat sandwich bag sheets. Whenever I feel like having a ginger tea, I just take one bag from the freezer, brake a portion – about 2 teaspoons, depends how strong you like, cover with hot water, add honey and voila!

  130. 130

    Trish says

    You can also shred the ginger and then brew it in the traditional way – pour boiling water over. It still needs to steep longer than does traditional tea.

    And speaking of weird weather: I live within 200 miles of the Arctic Circle. Yesterday our temperature was at 39 F.

  131. 131

    Jacqueline says

    Glad I took the time to read through all the comments about uses for Ginger! Did Doris Nivens (#97 on 2/8/15) ever send in her recipe for “drunken” ginger tea? She puts sliced lemon, ginger root and star anise in a jar, then covers with white rum or vodka for flavors to marry for about a week. Easy enough, but I’d love to know the quantities she uses. I’ve had a lingering sore throat & head cold for going on 9th day now, and am going to the freezer to search for the ginger root now. Think there’s a bag of crystalline ginger in cupboard too. I’m done with powdered OTC cold medicine from drugstore!
    Thanks for your inspiring info, Kevin…

  132. 132

    Debbie says

    Still an active drinker of ginger tea… never made it a two cup a day thing… but I just might start that as part of my *Keep -your-butt-healthy* in 2016 protocol. Bottoms up.

  133. 133

    Marilyn says

    Marilyn

    To kick the flavor up a bit I put a couple or more slices in my garlic press squeeze juice into the cup and still add more slices and enjoy my tea sweetened with organic honey.

  134. 134

    Rona says

    I, too love ginger tea!!! Last August I had a terrible bout of Diverticulitis. For 2 & 1/2 days, it felt like hard labor pains. I was not able to go to the E.R.- (no insurance, and a young house guest whom we sponsored in 1980 when her family came here from Laos). Anyway, the point was to give my digestion a huge rest. Four almost 4 days, ginger tea with raw honey and a really good ginger ale soda was the ONLY thing I ingested. I felt my liver do a happy dance!!! With a lot of rest and some homeopathic cell salts, (Hylands #8 Mag. Phos. 5X Muscle Cramps and Pains), I recovered well. #gingerteaforever

  136. 136

    Barbara Zakrzewski says

    I will definitely have to try this for my arthritis because there some days my hands are so swollen and stiff that it’s painful to do much. I love all the helpful tips from other readers. A great bunch of people follow you.

  139. 139

    Tina says

    I’ve been drinking prepared ginger tea when I can find it. I’m glad to know how to brew it myself from fresh ginger! Thanks.

  140. 140

    Merry Mindy says

    Oh, I’ll definitely be trying this ginger tea recipe. Sounds like a delightful way to deal with cold, wintry evenings. Thanks!!

  141. 141

    Judy Hines says

    This works, especially for motion/sea sickness. I get seasick even in the bath tub — only kidding.
    Thanks to you now I know ginger tea fights other ailments. Happy New Year dear Kevin!!

  143. 143

    Kim says

    I love ginger so I will definitely be trying this method of making tea. I wonder how the leftover’s would be as iced ginger tea. I think I’ll try that too! Thanks for sharing….

  144. 144

    Jean says

    You can also add clementine peels ( I dry mine) and boil it with ginger. Lately, I have been adding tumeric and freshly grounded pepper to the ginger mixture. Double whammo!

  146. 146

    Janet Metzger says

    More reasons to drink a tea I love

    AND

    I was wishing you would go through your procedure one more time b/c my tea always tasted a bit burnt. Thank you for the run through!

    Happy New Year!

  148. 148

    Chit says

    Hi Kevin…you want to try steeping instead? I guarantee you it makes a big difference. Mind you every time I serve it people are amazed at how a simple brewed ginger tastes so good. Here’s my style! Do the steps you showed but only up to the slicing. Then pound each slice and put in a cup. Pour boiling water and cover steeping for maybe about 5 minutes. Squeeze a wedge of lemon and drop the same into the cup and add some honey according to taste! Mind you….the best ever especially after a good massage at the spa!

  149. 149

    Shawna Adam says

    Hey Kevin,
    I’m a school teacher who arrives to school by 6:30 am every morning. I am always looking for ways to shave time off my morning rituals by having breakfast and lunch fixed the night before. I love having a thermos of herbal tea to consume throughout the day.

    Do you know if I can fix a large amount of ginger root tea and keep a bottle of it in the fridge, and reheat it in the morning? Any thoughts? Experience? Ideas?

    Thanks, shawna

  150. 150

    Kevin Lee Jacobs says

    Hi Shawna Adam – I sometimes make an enormous pot of ginger tea, and then strain, cool, and refrigerate it. The tea reheats perfectly in the microwave. Enjoy!

  151. 151

    Darlene Snyder says

    My,my, Kevin,
    You never cease to amaze with the most delightful ideas!
    I’m a ginger lover so why didn’t I just do this ages ago???
    Thanks for this along with all the other great recipes and tips for living a good life

  152. 152

    Julie R says

    I have cooked with ginger root lots of times, but I have never used it to make tea, yet. It adds such good flavor to food, and has so many good health benefits too. Thanks for sharing your easy tea making recipe with us Kevin. It is so brrrr cold where I am, that a cup of hot tea sounds like a great idea right about now.

  153. 153

    Sandra Payette says

    Hi Kevin: I love ginger tea and make it often. Ginger is great for getting rid of stomach upset (gas) alias ginger ale. In any case if you want to peel ginger easily you can do it with a spoon. It makes the task much easier than a knife and you don’t loose so much. I leave the outer layer on when I make tea but when I use it in baking I prefer it peeled. Thanks for all that you share, Kevin.

  154. 154

    Angela Willis says

    Ooh, Kevin… I love ginger tea! I also find that adding some fresh turmeric root (if you can find it) makes for a great tea when you are sick and helps to reduce inflammation (plus all those other wonderful benefits you mentioned)!

  155. 155

    Susan M. says

    I, too, love ginger tea. I’m going to try leaving on the peel as several of you have suggested. I use my food processor fine grating disc and grate enough fresh ginger root to fill the bowl (it is fibrous and leaves fibers in the holes which I have to rinse out after, but it’s not a problem). I have a couple of 1 inch ice cube trays from a dorm size refrigerator and I pack the grated ginger and juice into them and freeze. I pop out the little cubes and store them in a glass jar in the freezer. One cube and a two cup tea pot filled with boiling water and steeped for at least five minutes gives me delicious tea. I reuse the “grounds” for a second pot, weaker but still very good.

  159. 159

    Jo says

    Yes, I love it stronger too. I triple the recipe, make it in a crock pot and just let it simmer away for a few hours, let it cool, strain it and put it in the fridge to enjoy all week long.
    Like Rona #135, I suffer from Diverticulitis too and maybe this will help eliminate future attacks.
    Wonderful fragrance and next time will put in a lemon peel.

  160. 160

    phyllis says

    Hi Kevin.. I tell everyone I can about your great recipes and how funny you are and entertaining… I use ginger in tea and also made candy ginger… it is good for you… keep up the great work you do, you bring sunshine into the homes of so many people.

  161. 161

    Alison says

    Hi Kevin,
    I used to steep my ginger tea in a similar way, but then got lazy. Now I zest/grate the fresh ginger into the boiling tea water, let it steep for a bit and drink it. I do stir it as I drink it so I get all those little ginger bits. Not weak at all since you are consuming the ginger as well. I often put a little lime or lemon juice in it as well. Sometimes I add 1-2 t unfiltered, raw apple cider vinegar (because it is supposed to be good for your gut ) and a little honey. I just came across your site recently and have been enjoying it. Thanks!

  162. 162

    Tia Carney says

    I keep ginger on hand always. If I buy too much I freeze it. When I make tea though I grate it pour on the boiling water and strain or I use a tea ball. Guilty of collecting too many tea balls though! I also keep dried crystallized ginger to nibble if having tummy issues. Great in many shrimp dishes and marinades I do.

  164. 164

    Valerie says

    Love ginger tea, make it tge same way you do. I also have “The Old Country Roses” tea cups as I started my collection in red while visiting relatives in England. Have total complete set now for 8. Adds to our tea drinking for sure. LOVE THE BLUE..they came out with this afyer i staryed my collection.

  165. 165

    Diana J Forney says

    I am on my 3rd day of ginger tea…I am in love. Refreshing and good for me I hope.

  166. 166

    Joyce says

    I am a colon cancer survivor and have been making and drinking ginger tea to keep my gut healthy. It seems to be working. My acid reflux has disappeared and I take no medications like antacids. I peel my ginger and boil it in large pot. I sometimes add apple slices, honey and lemon. Other times, I will just drink it plain. I store in refrigerator in a large canning jar, tightly shut. Anytime, I need a lift or just to get feel good, I pour myself a good healthy mug full, pop it in microwave and enjoy! I find it so relaxing to just slowly sip it on a hot, cool or cold day–does not matter. It has become my “go to” tea:) Loving all the post–so many new and wonderful ideas about how to enjoy this healing root we call “Ginger”.

  167. 167

    Shannon Connors says

    How do I safely store any of the leftover ginger root tea? Can I put it in a pitcher and store it in the refrigerator and pour a cup to heat up the next day? Or should I pour out the excess and re-make it the next time I want a cup?

  169. 169

    Mary says

    My husband made a batch of fresh ginger tea in the instapot. He put the left over tea in a glass container in fridge. How long is it good to drink? It is nice and strong, the way I like it. I am concerned about mold. Is that a problem when you make a large batch?

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