If you like ginger tea, you’ll love this combination; if you dislike ginger tea, be prepared to change your mind.
I wanted to love ginger tea. I really did. Who in their right mind wouldn’t want to boost their immune system, ease headaches, digestive discomfort, or menstrual cramps? All this is provided to you with the mere help of a nice cup of tea.
But it surely wasn’t my cup of tea (oops, sorry for the pun, I couldn’t resist!).
To me, ginger tea tastes … hm … kind of medicinal. Too SPICY, too hot.
I tried toning down the heat with lemon. People I know swear by ginger lemon tea (steeping pieces of ginger with lemon slices, or adding lemon juice to the tea). Now, I wanted to love lemon ginger tea. Instead, I found out that it’s spicy AND sour, AND bitter. Ugh!
A couple of weeks ago, I discovered that I can, in fact, enjoy ginger tea. I only have to pair it with - the humblest of humble tea herbs:
Eureka, what a discovery! Who would have thought that peppermint of all herbs would transform the heat of ginger into something manageable? Peppermint, this ubiquitous plant, is indeed a jack-of-all-trades.
I went further and added the peel of a quarter orange, and there it was: My favorite, tummy-soothing, spirit-lifting, warming, cold-fighting, utterly delicious winter tea.
I don’t have any exact measurements, but this is a rough go at what I use for one cup:
1 pinky-sized knob of ginger, washed and cut thinly into slices (you don’t have to peel it)
1 teaspoon dried peppermint
Peel of a quarter orange, fresh or dried
Steep for 10 minutes with 250 ml (1 generous cup) boiling hot water, and then enjoy your cuppa slowly, sip by sip.
To vamp things up, you can add orange juice to your tea; you’ll get a sweet, sinful (while still wholesome) drink.
I’m curious: How do you drink ginger tea?
Psst, Ruby Red Beet Juice with Ginger and Lilac blossom tea.
Image at the beginning of the post by Lawrence Aritao via Unsplash
Write a Comment