|Quick description||Tea made from ginger|
|Temperature||100 °C (212 °F)|
|Literal meaning||ginger mother (mature ginger) tea|
|Literal meaning||ginger tea|
In Korea, ginger tea is called saenggang-cha (생강차; 生薑茶, [sɛ̝ŋ.ɡaŋ.tɕʰa]). It can made either by boiling fresh ginger slices in water or mixing ginger juice with hot water. Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. Nowadays, powdered instant versions are also widely available. When served, the tea is often served garnished with jujubes and pine nuts. When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweetener according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.
Saenggang-cha (ginger tea) made from saenggang-cheong (preserved ginger)
Saenggang-cheong (preserved ginger) made for saenggang-cha (ginger tea)
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called teh halia. It is not a pure ginger tea, as it is brewed of strong sweetened black tea with milk or condensed milk.
Wedang Jahe is a type of Indonesian ginger tea. Wedang in Javanese means "hot beverage" while jahe means "ginger". Although devoid of any caffeine content, it is often served and enjoyed as an invigorating tea. It is made from ginger rhizome, usually fresh and cut in thin slices, and palm sugar or granulated cane sugar, frequently with the addition of fragrant pandan leaves. Palm sugar can be substituted with brown sugar or honey. Traditionally people might add spices such as lemongrass, cloves, and cinnamon stick.
Wedang jahe (Javanese ginger tea) in Surakarta, Central Java, with bits of spices
In the Philippines, it is called salabat and usually served in the relatively cold month of December.
Salabat from Pampanga
In India, ginger tea is known as Adrak ki chai and is a widely consumed beverage.