Ingredient Checklist


Instructions Checklist
  • Add ginger slices, grated ginger, and brown sugar to 4 to 5 cups water and bring to a boil in a saucepan for approximately 20 minutes. Strain and serve immediately.


Reviews (5)

57 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 7
Rating: 5.0 stars
Saw Martha on one of the morning shows this week. She made her ginger tea with ginger, fresh lemon and brown sugar. I just made it and am drining a cup. I love it! Going to try a little less sugar.
Rating: 4 stars
I love to finally see a recipe which uses the ginger in its unpeeled state; that gives it a lovely brown colour which is so much more inviting than tea made with the peeled version. I make ginger tea all the time but my method adds a squeeze of lemon juice to each teacup which increases the intensity of the ginger heat to give it that exciting ginger kick which drives away the winter blues. For me there isn't any herbal teabag that could compare to the lovely fire of ginger tea and, as I always have it made ahead (a full hand of ginger and a full pot of water in my biggest pot) and stored in the fridge it takes less time to warm it in the microwave than it would to boil water. Great stuff!
Rating: 4 stars
Very good tea that stores and reheats well. I usually make a double batch once per week. When I get nauseous from my medications, I simply reheat a cup of the prepared tea. On day six, the ginger still isn't overpowering. But I do use a 1/4 cup ( =2 tbsp per batch) of the brown sugar which offsets the spiciness of the ginger.
Rating: Unrated
30 min is a song time to wait when your cramps are so bad it's hard to function, so a 5 min steep in a small amount of hot water with regular dried herb teabags is fine.
Rating: Unrated
I thought it was wonderful with the amount of ginger called for, but I LOVE ginger. You can't buy tea like this, at least I have never found it. The hardest part is waiting 30 minutes.
Rating: Unrated
This seems like an awful lot of ginger...6 inch piece in 2 cups of water? I have found other recipes that use a 2 inch piece in 4 cups, so I'd beware making it this the way it is printed here.