Ginger Tea

Ginger tea is not only a refreshing beverage, but is also full of health benefits.
On a cold, wintry day there is nothing like a steaming, aroma-filled cup of ginger tea to warm you up and awaken your senses. Prized for its healing properties and for adding flavor to dishes, this ordinary looking brown spice has been used since ages in eastern cultures. If you should sink your teeth into a fresh piece of ginger root, you will feel the sun’s fire coursing through you, as some anonymous person so eloquently said.

It’s this very fiery characteristic of the ginger root that gives it much of its medicinal properties, both in its dried as well as raw form. The dried ginger root is a thermogenic, expectorant, laxative, appetizer, stimulant, as well as an effective cure for stomach disorders. Hence, the dried ginger root is ground and used to cure a whole range of ailments like coughs, colds, nausea, vomiting, diarrhea, inflammations of the joints, flatulence, motion sickness, colic, cholera, asthma, headaches, and even anorexia. Raw ginger is also a thermogenic, and is also an anti-flatulent, digestive, appetizer, and a laxative.
Ginger tea has been used as a remedy against flu and colds for centuries, both in India and China, as well as other countries in the east. According to Chinese culture, its powerful yang energy is what warms the lungs and stomach. Ginger tea has been used in China for 2,500 years to treat sore throat, nasal congestion, and sinus pain.


 Ingrediants:

• 4 cups of water 
• 4-5 slices of fresh ginger 
• 2 cups of milk, 
• 4 teaspoons of tea leaves
• sugar (according to taste)    

 Method:

• Put the water, ginger slices in a saucepan, bring to boil
• Then cover and simmer for about ten minutes. 
• Add the tea leaves and milk, and simmer for another two minutes.
• Turning off the heat, allow it to steep for about 4-5 minutes, or according to how strong you want it.
• Strain the tea, and add sugar according to taste. 
• Serve hot.