About Author: Jessica Carlisle
When Jessica's not cooking up something nutritiously delicious, there's two other places you might find her. She'll probably be around your local surf shop or climbing the side of a mountain. She's your outdoor woman with a mad since of style and a degree in nutrition. A soon to be dietitian (and wife!), she'll inspire you to add health to your adventure. Oh, and you can call her Jessie.
ow that winter is in full force, chances are you are consuming hot tea at the same rate as me - which is, at a minimum, daily.
Not only is it comforting to snuggle up with a warm mug - the health benefits from hot tea are awesome!
One of my favorites is ginger tea made from fresh ginger.
My love for it began when I lived with my fiancé’s sister and husband and they almost always had fresh ginger for hot tea.
I’m positive we made it by the gallon.
Fresh ginger is a funky looking root with a knobby, brown papery like outside, found in the produce section at the grocery store.
Ginger has a long history of having medicinal value especially in Chinese, Arabic, and Indian cultures.
It is well known for aiding in digestive issues to cold and flu symptoms.
I’ve read that hot steamy liquids like tea help to relieve nasal congestion and soothe the inflammation in your nose and throat when you feel a cold coming on. I genuinely think every time I was on the cusp of a cold, I drank ginger tea consistently (about 2-3 times a day) and I haven’t had a cold yet this season.
Ginger root also might decrease nausea, motion sickness, fight inflammation and morning sickness. (always check with your doc before trying ginger instead of a traditional medication)
Grace and Joel use ginger chews to ward off any sea sickness while sailing.
Making ginger tea is as simple as could be, especially if you have a teapot with an infuser like this one.
If you want to get technical, ginger tea isn’t really “tea.”
"Real" tea is created from a particular plant called Camellia sinensis, which includes four specific teas: black, green, white, and oolong. All other teas are thrown under the umbrella of “Herbal Teas” and apparently don’t really count.
But seriously – no one cares about tea technicalities as long as it is hot, in a cute mug, and yummy.
Here’s how I make Ginger Tea:
Grab some raw ginger from the grocery store
Use a knife or vegetable peeler to get the outside skin off.
Cut it into dime-sized chunks.
Toss it into your teapot infuser with water and place on the stove. If you don’t have a teapot with an infuser, use a small saucepan and toss the ginger in.
Bring the water to a boil – watch that teapot so it doesn’t spew out of the top.
If you are using a saucepan, you might want a strainer to keep the tiny pieces of ginger out of your tea when you poor it into your mug. (I kind of like the extra texture it adds – so it’s your preference!)
One thing I love about ginger tea is it is simple.
So you can spice it up with a little bit of lemon or honey.
Try cooking the ginger for longer at a lower temperature to really bring out the ginger flavor.
Below: my new favorite mug for tea (from Starbucks)
I hope your warm ginger tea on a chilly day brings you as much joy as it does for me!
How do you prefer your hot tea?
What is your favorite winter time remedy?
Looking for the research?