It all started by chance, trying out of curiosity a ginger tea I had read about in a Facebook post.
From there, I began, almost as a joke, a kind of personal experimentation with some versions of this ginger tea starting with the basic version, that is, with just ginger and lemon, and trying flavored versions. This experimentation gave me the opportunity to discuss it for a few consecutive days with some of you on the FB page, receiving opinions, experiences, and tips on preparing this detox tea with anti-inflammatory and antibacterial properties, which stimulates liver function and relieves cold symptoms.
Being ginger a root, the decoction should be the best way to prepare this tea, and indeed my first attempts were made this way, boiling the ginger. However, thanks to Ileana, I discovered the existence of the infusion version with added chili, which I really liked. That’s why after writing this article I decided to modify it and talk to you about both versions. 😊
The main difference I noticed trying these two different types of ginger tea is that in the decoction the ginger flavor is more pronounced, and it’s spicier even though the chili is absent. The infusion instead is more delicate and very slightly spicy, and indeed my children liked it (they appreciated the decoction a bit less), to whom I let taste it in the past few days while they had colds, and my daughter confirmed the effectiveness of this infusion in improving nighttime breathing.
Before moving on to the two recipes, I want to clarify regarding the quantities of the ingredients: the quantities I indicate are those I have been using now after a few days of experimentation. But if you’ve never tried this tea before, my advice is to start with minimal amounts of ginger and chili, as both are spicy. Then, if desired, you can progressively increase the quantities.
Are you ready to enjoy your favorite ginger tea?
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 1 cup
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients for 1 cup
- 7 oz water
- 1 slice fresh ginger
- 1 tsp lemon juice
- 1 lemon peel
- 1 cinnamon stick (optional)
- Half tsp fennel seeds (optional)
- 7 oz water
- 3 slices fresh ginger
- 1 dried chili (small, or a piece)
- Half lemon
- 1 tsp honey (optional)
Tools
- Pot
- Cup
- Kettle with infuser
Steps
A decoction is the best way to extract properties from roots, barks, or seeds, which are the hard or woody parts of the plant.
To prepare a decoction, you need to simmer the plant parts in water for the required time to extract the properties (at least 10 minutes) and then let it rest for another 10 minutes with the lid closed.
This decoction can be prepared naturally, that is, only with ginger and lemon, or flavored with herbs or spices.
I have tried it with cinnamon (in the photo) and fennel seeds. Both have an aroma that I like and enrich this already pleasant tea. (And I thank Mariateresa, because she suggested I try the fennel seeds 😊).
The choice of spices can depend on personal taste if added for flavoring, or on what you want to achieve if the intent is to ‘enhance’ the properties of ginger (anti-inflammatory and antibacterial) and lemon (antibacterial). In fact, cinnamon has antibacterial and antifungal properties, and fennel is digestive and diuretic (for more information on properties, I refer you to this article dedicated to aromatic herbs and spices).
Boil the water in a small pot.
When it starts to boil, add the ginger slice and lemon peel. Add cinnamon or fennel seeds at this stage, if desired.
Reduce the heat to a minimum and let it simmer for about ten minutes with the lid closed or slightly open.
After 10 minutes, turn off the heat and close the lid and let it rest for another 10 minutes.
Before consuming the tea, add the lemon juice and strain.If you don’t like it plain, you can sweeten it with sugar or honey to taste. I have tried both sugar and honey, but I prefer it unsweetened.
Consume warm.
Infusions are quicker to prepare. They are usually indicated for flowers and leaves, which do not require prolonged infusions (sometimes just 5 minutes is enough).
For this ginger and chili tea, a 10-minute infusion, 15 at the most, is needed.As I mentioned in the introduction, this chili tea was recommended to me by Ileana, who assured me it is excellent as an anti-flu. And I can confirm, having tried it, that it is effective in case of a cold. It can be taken in the evening before bed because it helps clear the nose and breathe better at night. And anyway, it can be taken at any time of the day, even in the morning, because it is purifying and stimulating.
In a small pot, bring the water to a boil.
When boiling, turn off the heat and immerse three slices of fresh ginger, half a lemon, and a small chili. Cover with the lid and let it rest for 10 minutes.
Before consuming, strain and squeeze the juice of the half lemon.Drink hot (I prefer it not too hot) or warm.
Ileana’s recipe includes adding a spoonful of honey, but we all in the family prefer it unsweetened.
I leave it up to you to enjoy this ginger tea in the way you prefer 😊
In a microwave-safe container, or directly in the cup, boil a piece of ginger and a slice of lemon in water for 2-3 minutes (microwave at maximum power), then turn off and let rest for 10 minutes without opening the door. Optionally, add other spices, like fennel seeds and cinnamon.
After the infusion time, strain and enjoy.
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