Ginger tea | |
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Type | Herbal tea |
Other names |
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Origin | Asia |
Quick description | Tea made from ginger |
Temperature | 100 °C (212 °F) |
Time | Varies |
Regional names | |||||||||||||
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Chinese name | |||||||||||||
Traditional Chinese | 薑母茶 | ||||||||||||
Simplified Chinese | 姜母茶 | ||||||||||||
Literal meaning | ginger mother (mature ginger) tea | ||||||||||||
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Korean name | |||||||||||||
Hangul | 생강차 | ||||||||||||
Hanja | 生薑茶 | ||||||||||||
Literal meaning | ginger tea | ||||||||||||
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Japanese name | |||||||||||||
Kanji | 生姜湯 | ||||||||||||
Kana | しょうがゆ | ||||||||||||
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Malay name | |||||||||||||
Malay | teh halia | ||||||||||||
Indonesian name | |||||||||||||
Indonesian | teh jahe | ||||||||||||
Filipino name | |||||||||||||
Tagalog | salabat |
Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia,South Asia,Southeast Asia,and West Asia. [1]
Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon. [2] [3]
In the Tang dynasty, tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion, orange peel, cloves, and peppermint. [4]
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. [6] Sliced ginger preserved in honey, called saenggang-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 with jujubes and pine nuts. [9] When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste. [6] Garlic, jujubes, and pear are sometimes boiled along with ginger. [6]
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh 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.
In Indonesia, it is called teh jahe. In Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular. [11]
Wedang Jahe is a type of Indonesian ginger tea. [11] 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 the 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. [11]
Milk, either fresh or condensed, might be added. [12]
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. [13] [14] [15] Modern versions can also use ground ginger powder (often called "instant salabat") 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 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. [19] [20] [21]
Salabat is also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds. [22] Drinking salabat is widely believed to improve a person's singing voice. [23] [14] [15] [24]
A variant of salabat that exclusively or partially use turmeric is known as dulaw, duwaw, or duyaw in the Visayas and Mindanao islands; and tsaang dilaw (literally "yellow tea") in Filipino. [25]
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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. [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]
Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany, Czech Republic, Austria, Switzerland, Slovenia, Croatia, Hungary, Romania, Nordics, Baltics and eastern France. There are non-alcoholic versions of it. Vodka-spiked mulled wine can be found in Polish Christmas markets, where mulled wine is commonly used as a mixer.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
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Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Milk tea refers to several forms of beverage found in many cultures, consisting of some combination of tea and milk. The term milk tea is used for both hot and cold drinks that can be combined with various kinds of milks and a variety of spices. This is a popular way to serve tea in many countries, and is the default type of tea in many South Asian countries. Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients Milk tea is the default type of tea in India and Pakistan and referred to as chai.
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Teh tarik is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore, and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk. It is the national drink of Malaysia.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Arrowroot tea, also called kudzu tea, is a traditional East Asian tea made from East Asian arrowroot, a type of kudzu.
Jeonggwa is a crispy, chewy hangwa with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot, or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly.
Doodh pati chai is a tea beverage, originating from the Indian subcontinent, consumed in India, Pakistan, Bangladesh, Afghanistan and Nepal in which milk, together with sugar, is boiled with tea. Doodh pati is different from saada chai, in that it only uses milk and tea. This tea is quite common in South Asia. It is marginally costlier than the regular, water-based saada chai.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Masala chai is a popular beverage throughout South Asia, originating in the early modern Indian subcontinent. Chai is made by brewing black tea in milk and water and then sweetening with sugar. Adding aromatic herbs and spices creates chai, although chai is often prepared unspiced.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.