Fresh Ginger Tea

Before you start

Ginger tea made from fresh root has a heat and depth that bagged ginger tea rarely matches. It is simple: ginger is simmered in water until the liquid is pale gold and peppery, then strained and finished with lemon and honey. There are no tea leaves, so it is naturally caffeine-free.

How you cut the ginger controls the strength. Thin coins give a clean, moderate heat; grated ginger gives a fiery, cloudy tea in half the time. Simmering, rather than just steeping, is what pulls out the full warmth. Add honey and lemon after the heat is off so their flavors stay fresh.

Ingredients

• 50 g (a piece about 8 cm / 3 in long) fresh ginger — scrubbed; peeling is optional
• 900 ml (3¾ cups) water — some evaporates while simmering
• 30 to 45 ml (2 to 3 tbsp) honey — to taste
• ½ lemon, juiced (about 20 ml)
• 3 lemon slices — optional, for serving

Method

1. Scrub the ginger well. Young ginger with thin skin does not need peeling; older, knobbly roots can be scraped with the edge of a spoon.
2. For moderate heat, slice the ginger into thin coins about 2 mm thick. For a stronger tea, grate it on a microplane.
3. Put the ginger and water in the saucepan, cover and bring to a boil over high heat.
4. Lower the heat and simmer, partly covered, for 15 minutes for sliced ginger or 8 to 10 minutes for grated. The liquid will turn pale gold and smell sharply of ginger.
5. Taste a spoonful. For more heat, simmer 5 minutes longer; for less, add a splash of hot water.
6. Turn off the heat and strain into mugs or a jug. Stir in the honey and lemon juice while the tea is hot. Garnish each mug with a lemon slice.

Tips for success

• Choose firm, heavy ginger with smooth, tight skin. Wrinkled roots are older and more fibrous, with less juice.
• Slightly crush the coins with the flat of the knife before simmering to release more flavor without making the tea cloudy.
• Make a concentrate by simmering double the ginger in half the water. Dilute with hot water as needed through the week.
• Honey dissolves best in hot liquid, but adding it after simmering preserves its aroma.

Substitutions

Honey

Maple syrup or brown sugar both work. Maple adds a woody sweetness that suits ginger well.

Lemon

Lime gives a sharper, more aromatic tea. Orange slices make it softer and fruitier.

Fresh ginger

Ground dried ginger is a poor replacement; it makes a gritty, dull tea. If you must, use ¼ tsp per mug and strain through a paper filter.

Variations

Ginger turmeric tea

Simmer 10 g sliced fresh turmeric with the ginger, and add a small pinch of black pepper. Turmeric stains, so use a light hand.

Iced ginger tea

Make the concentrate, cool it, then mix with cold water or soda water, lime and honey over ice.

Ginger cinnamon

Add a cinnamon stick and 3 cloves to the simmering pot.

Troubleshooting

The tea is too spicy to drink

Dilute it with hot water, add more honey, or use slices instead of grated ginger next time.

It tastes weak

The ginger was cut too thick or simmered too briefly. Slice thinner or grate it, and simmer the full time.

The tea is cloudy with fibers

Grated ginger releases starch and fiber. Strain through a fine strainer or a paper filter for a clearer cup.

Storage

Strained ginger tea, without lemon and honey, keeps in a covered jar in the refrigerator for up to 5 days. Reheat gently or serve cold. Store fresh ginger unwrapped in the crisper drawer for about 3 weeks, or freeze it whole and grate from frozen.

Safety notes

This tea is caffeine-free. Do not give honey to infants under 12 months old. People taking blood thinners or other medication should ask a health professional before drinking large amounts of ginger.