Просмотр кода страницы Английская Википедия:Ginger tea

{{Английская Википедия/Панель перехода}}
{{short description|Tea beverage made from ginger root}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{Infobox tea
| Tea_name        = Ginger tea
| Tea_type        = [[Herbal tea]]
| Tea_color       =
| Tea_image       = Ginger tea.jpg
| Tea_origin      = Asia
| Tea_names       = {{Flatlist|
* ''Saenggang-cha''
* ''salabat''
* ''shōga-yu''
* ''teh halia''
* ''teh jahe''
}}
| Tea_quick       = [[Tisane|Tea]] made from [[ginger]]
| Tea_temperature = {{Convert|100|C}}
| Tea_time        = Varies
| module          =
}}
{{Infobox Chinese
| title        = Regional names
| t            = 薑母茶
| s            = 姜母茶
| l            = ginger mother (mature ginger) tea
| p            = jiāngmǔ chá
| y            = gēungmóuh chàh
| j            = goeng1mou5 caa4
| hangul       = 생강차
| hanja        = 生薑茶
| rr           = saenggang-cha
| mr           = saenggang-ch'a
| lk           = ginger tea
| kanji        = 生姜湯
| kana         = しょうがゆ
| revhep       = shōga-yu
| tgl          = salabat
| ind          = {{not a typo|teh}} jahe
| msa          = {{not a typo|teh}} halia
}}
'''Ginger tea''' is a [[tisane|herbal beverage]] that is made from [[ginger]] root. It has a long history as a [[traditional herbal medicine]] in [[East Asia]], [[South Asia]], [[Southeast Asia]], and [[West Asia]].<ref>{{cite web|url=http://umm.edu/health/medical/altmed/herb/ginger|title=Ginger (Overview)|publisher=[[University of Maryland Medical Center]]|date=22 June 2015|access-date=21 March 2016|archive-date=20 March 2016|archive-url=https://web.archive.org/web/20160320191255/http://umm.edu/health/medical/altmed/herb/ginger|url-status=dead }}</ref>

== Regional variations and customs ==
{{See also|Ginger#Origin and distribution}}
Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.<ref>{{cite web|url=https://news.google.com/newspapers?nid=1873&dat=19711029&id=6moeAAAAIBAJ&pg=5555,8077604&hl=en|title=Ginger Tea with Orange Slices|work=[[Daytona Beach Morning Journal]]|date=29 October 1971|access-date=22 March 2016}}</ref><ref>{{cite web|url=https://news.google.com/newspapers?nid=1982&dat=19880518&id=dN5GAAAAIBAJ&pg=6143,1836786&hl=en|title=Lemon Ginger Tea|work=[[The Evening News (Newburgh)|The Evening News]]|date=18 May 1988|access-date=22 March 2016}}</ref>

<gallery>
File:Limon&zingiber.jpg|Lemon ginger tea
File:A boiled Lemon and ginger tea.jpg|Boiled lemon and ginger tea in [[Tanzania]]
</gallery>

===East Asia===
==== China ====
In the [[Tang dynasty]], tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion, [[orange peel]], [[cloves]], and [[peppermint]].<ref>{{cite book |last1=Heiss |first1=Mary |last2=Heiss |first2=Robert |title=The Story of Tea: A Cultural History and Drinking Guide |date=2011 |publisher=Ten Speed Press |location=A Brief History of Tea |isbn=978-1-60774-172-5 |url=https://books.google.com/books?id=gxCBfNmnvFEC |access-date=24 August 2019}}</ref>

==== Japan ====
In Japan, it is called ''shōgayu'' (生姜湯).<ref>{{cite book|author=Martha Stone|title=Japanese Cookbook: The Traditional and Simple Japanese Cuisine|url=https://books.google.com/books?id=sGzHBgAAQBAJ&pg=PA1|date=23 February 2015|publisher=Martha Stone|pages=1–|id=GGKEY:H99J4YXSAAL}}</ref>{{Relevance inline|date=January 2018}}

==== Korea ====
In Korea, ginger tea is called ''saenggang-cha'' ({{Korean|hangul=생강차|hanja=生薑茶|links=no|labels=no}}, {{IPA-ko|sɛ̝ŋ.ɡaŋ.tɕʰa|}}). It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water.<ref name="DE">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000781382|title=Saenggang-cha|website=[[Doopedia]]|language=ko|script-title=ko:생강차|access-date=23 October 2009}}</ref> Sliced ginger preserved in honey, called ''saenggang-[[cheong (food)|cheong]]'', can also be mixed with hot water to make ginger tea.<ref name="Agbor">{{Cite news|last=Agbor|first=Nnehkai|title=8 Healthy Korean Teas To Enjoy Throughout The Year|url=https://www.10mag.com/8-healthy-korean-teas-enjoy-throughout-year/|access-date=29 December 2017|work=[[10 Magazine (South Korean magazine)|10 Magazine]]|date=16 March 2017}}</ref> Nowadays, powdered instant versions are also widely available.<ref name="KF">{{Cite book|editor-last=The Korea Foundation|editor-link=Korea Foundation|title=Korean Food Guide in English|year=2004|publisher=Cookand / Best Home Inc.|location=Seoul|isbn=89-89782-10-4|url=https://books.google.com/books?id=sfJFBAAAQBAJ&pg=PT225|access-date=29 December 2017}}</ref> When served, the tea is often served garnished with [[jujube]]s and [[pine nut]]s.<ref name="Parker">{{Cite news|last=Parker|first=Ann|title=Sushi San, Restaurant Review: New sushi spot transforms former Felton home of Mama Mia's|url=http://www.santacruzsentinel.com/article/NE/20160823/FEATURES/160829828|access-date=29 December 2017|work=[[Santa Cruz Sentinel]]|date=23 August 2016|archive-url=https://web.archive.org/web/20171229231656/http://www.santacruzsentinel.com/article/NE/20160823/FEATURES/160829828|archive-date=29 December 2017|url-status=dead}}</ref> When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste.<ref name="DE" /> Garlic, [[jujube]]s, and [[Pyrus pyrifolia|pear]] are sometimes boiled along with ginger.<ref name="DE" />

<gallery>
File:Saenggang-cha 6.jpg|''Saenggang-cha'' (ginger tea) made from ''saenggang-[[cheong (food)|cheong]]'' (preserved ginger)
File:Saenggang-cha 5.jpg|''Saenggang-[[cheong (food)|cheong]]'' (preserved ginger) made for ''saenggang-cha'' (ginger tea)

</gallery>

===Southeast Asia===
==== Brunei, Malaysia, Singapore ====
In Brunei, Malaysia and Singapore cuisines, ginger tea is usually called ''teh halia''.<ref>{{cite web|url=http://www.dailyexpress.com.my/read.cfm?NewsID=1773|title=Plen-tea-ful uses|work=[[Daily Express (Malaysia)|Daily Express]]|date=11 November 2015|access-date=22 March 2016}}</ref> It is not a pure ginger tea, as it is brewed of strong sweetened black tea, ginger rhizome, sugar with milk or condensed milk.

<gallery>
File:Teh Halia (Singapore).jpg|''Teh halia'' (Singaporean ginger tea)
</gallery>

==== Indonesia ====
In Indonesia, it is called ''teh jahe''. In [[Java]], a local version of ginger tea enriched with [[palm sugar]] and [[spices]] called ''[[wedang jahe]]'' is more popular.<ref name="IndoEats-WedangJahe">{{cite web | title = Wedang Jahe (Indonesian Ginger Tea) | author = Pepy Nasution | work = Indonesia Eats | date = 12 February 2010 | url = http://indonesiaeats.com/indonesian-ginger-tea-wedang-jahe/ | archive-date = 1 March 2012 | archive-url = https://web.archive.org/web/20120301125955/http://indonesiaeats.com/indonesian-ginger-tea-wedang-jahe/ | url-status=dead }}</ref>

''Wedang Jahe'' is a type of [[Indonesian cuisine|Indonesian]] ginger tea.<ref name="IndoEats-WedangJahe"/> ''Wedang'' in [[Javanese language|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 the ginger [[rhizome]], usually fresh and cut in thin slices, and [[palm sugar]] or granulated cane sugar, frequently with the addition of fragrant [[pandanus amaryllifolius|pandan]] leaves. Palm sugar can be substituted with [[brown sugar]] or [[honey]]. Traditionally people might add spices such as [[lemongrass]], [[cloves]], and [[cinnamon]] stick.<ref name="IndoEats-WedangJahe"/>

Milk, either fresh or [[condensed milk|condensed]], might be added.<ref>{{cite web | title = Wedang Teh Susu Jahe – Ginger Milk Tea | date = 5 August 2013 | author = Anita | work = Daily Cooking Quest | url = http://dailycookingquest.com/by-cuisine/indonesian/wedang-teh-susu-jahe-ginger-milk-tea | archive-url = https://web.archive.org/web/20131008232525/http://dailycookingquest.com/by-cuisine/indonesian/wedang-teh-susu-jahe-ginger-milk-tea | archive-date = 8 October 2013 | url-status = dead }}</ref>

<gallery>
File:Wedang Jahe.jpg|''Wedang jahe'' (Javanese ginger tea) in [[Surakarta]], Central Java, with bits of spices
</gallery>

==== Philippines ====
In the Philippines, it is called ''salabat'' and is traditionally made simply with peeled and thinly sliced or crushed raw ginger boiled for a few minutes in water. Sugar, [[honey]], and [[calamansi]] are added to taste, along with other flavoring ingredients as desired.<ref>{{cite book |last1=Garcia |first1=Miki |title=Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends |date=2012 |publisher=Tuttle Publishing |isbn=9781462905287}}</ref><ref name="Besa-Quirino">{{cite web |last1=Besa-Quirino |first1=Betty |title=Ginger Tea- Filipino Salabat with Lemon Honey |url=https://www.asianinamericamag.com/filipino-salabat-ginger-tea-with-lemon-honey-creme/ |website=Asian in America |access-date=12 July 2021}}</ref><ref name="baker">{{cite web |last1=Baker |first1=Liren |title=Homemade Fresh Ginger Tea |url=https://kitchenconfidante.com/homemade-fresh-ginger-tea |website=Kitchen Confidante |access-date=12 July 2021}}</ref> Modern versions can also use ground ginger powder (often called "instant ''salabat''") added to hot boiling water.<ref name="Padilla">{{cite journal |last1=Padilla |first1=L.D.E. |title=Instant salabat [ginger brew] made easier and tastier |journal=BAR Chronicle |date=2012 |volume=13 |issue=8 |pages=16–17|url=https://businessdiary.com.ph/4263/instant-salabat-made-easier-and-tastier/}}</ref> Native ginger varieties (which are small and fibrous) are preferred, as they are regarded as being more pungent than imported varieties.<ref name="fao">{{cite book |title=Ginger value chain study in Nueva Vizcaya, Philippines (GCP/RAS/296/JPN) |date=2019 |publisher=Food and Agriculture Organization of the United Nations |location=Bangkok |isbn=9789251317518 |page=6}}</ref>

''Salabat'' is usually served in the relatively cold month of December.<ref>{{cite book|author=Caroline Joan Picart|title=Inside Notes from the Outside|url=https://books.google.com/books?id=VZvSlPp-wycC&pg=PA48|date=January 2004|publisher=Lexington Books|isbn=978-0-7391-0763-8|pages=48–}}</ref> Along with ''[[tsokolate]]'' (traditional [[hot chocolate]]), it is usually paired with various native rice cakes (''[[kakanin]]'') like ''[[bibingka]]'' or ''[[puto bumbong]]''. ''Salabat'' is traditionally sold by early morning street vendors during the ''[[Simbang Gabi]]'' (dawn [[Catholic mass|mass]]) of the [[Christmas in the Philippines|Christmas season]].<ref name="Walker">{{cite book |last1=Walker |first1=Harlan |title=Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings |date=1992 |publisher=Oxford Symposium |isbn=9780907325475 |page=99}}</ref><ref name="Long">{{cite book |last1=Long |first1=Lucy M. |title=Ethnic American Food Today: A Cultural Encyclopedia |date=2015 |publisher=Rowman & Littlefield |isbn=9781442227316 |page=503}}</ref><ref name="Conopio">{{cite news |last1=Conopio |first1=Camille |title=Christmas special: Top 10 traditional Filipino food |url=https://www.asianjournal.com/life-style/travel/christmas-special-top-10-traditional-filipino-food/ |access-date=12 July 2021 |work=Asian Journal |date=4 December 2013}}</ref>

''Salabat'' is also widely consumed as a throat-soothing remedy for cough, sore throat, and common colds.<ref>{{cite news |title=Fresh Ginger Tea with Honey (Salabat) to help cure Cold, Cough and Flu |url=https://www.manilaspoon.com/2015/11/fresh-ginger-tea-with-honey-salabat-to.html |access-date=12 July 2021 |work=Manila Spoon |date=25 November 2015}}</ref> Drinking ''salabat'' is widely believed to improve a person's singing voice.<ref>{{cite news |title=Can Salabat Make You A Singing Prodigy? |url=https://www.onemusic.ph/news/salabat-fact-or-folk-d-944 |access-date=12 July 2021 |work=OneMusicPH |date=10 June 2016 |archive-date=12 July 2021 |archive-url=https://web.archive.org/web/20210712135940/https://www.onemusic.ph/news/salabat-fact-or-folk-d-944 |url-status=dead }}</ref><ref name="Besa-Quirino"/><ref name="baker"/><ref name="Tek-Ing">{{cite news |last1=Tek-Ing |first1=Jessa |title=Guide to Tea in the Philippines: Local Flavors, Farm Tours, Tea Brands |url=https://guidetothephilippines.ph/articles/ultimate-guides/tea-philippines-guide |access-date=12 July 2021 |work=Guide to the Philippines}}</ref>

A variant of ''salabat'' that exclusively or partially use [[turmeric]] is known as ''dulaw'', ''duwaw'', or ''duyaw'' in the [[Visayas]] and [[Mindanao]] islands; and ''tsaang dilaw'' (literally "yellow tea") in [[Filipino language|Filipino]].<ref>{{Cite book | isbn=9786214200870|title=Philippine Food, Cooking, and Dining Dictionary|author=Edgie Polistico | year = 2016 | publisher = Anvil Publishing, Inc}}</ref> 
<gallery>
File:Pampanga Prado Farm - Ginger Tea, Salabat.jpg|''Salabat'' from [[Pampanga]]
File:The Salabat toddy - rye and ginger. Nice cuz it's ever so slightly chilly out.jpg|American adaptation of ''salabat'' with [[rye]] and [[Lime (fruit)|lime]]
</gallery>

===South Asia===
==== India ====
{{Expand section|date=January 2018}}
In India, ginger tea is known as ''Adrak ki chai'' and is a widely consumed beverage. It is made by grating ginger into brewed black tea along with milk and sugar.

Another commonly used version is ginger lemon tea which is prepared by adding ginger root to lukewarm lemon juice.<ref>{{Cite web|title=Is Ginger High In Potassium - Dietaketocustomplan|url=https://dietaketocustomplan.com/ginger-potassium-vs-kidney/|access-date=2021-11-21|website=dietaketocustomplan.com|language=en-us}}</ref> [[Masala chai]] is often brewed by adding spices and ginger root to tea leaves, milk, and sugar.<ref>{{Cite web |title=All the Tea (Not) in China: The Story of How India Became a Tea-Drinking Nation |url=https://www.seriouseats.com/indian-tea-history-5221096 |access-date=2023-08-24 |website=Serious Eats |language=en}}</ref>

The beverage has also been acknowledged as having several key health benefits including boosting immunity, relieving nausea and reducing inflammation.<ref>{{Cite news |date=2021-04-08 |title=Ginger Tea Benefits: 8 health benefits of ginger tea |work=The Times of India |url=https://timesofindia.indiatimes.com/life-style/health-fitness/diet/8-health-benefits-of-ginger-tea/articleshow/27715978.cms |access-date=2023-11-02 |issn=0971-8257}}</ref>
<gallery>
File:Kullad chai.jpg|''Adrak chai'' (Indian ginger tea)
</gallery>

== See also ==
{{Portal|Drink|Indonesia|Malaysia|Philippines}}
* [[Ginger ale]]
* [[Ginger beer]]
* [[Traditional Korean tea]]
* [[Bajigur]]
* [[Bandrek]]
* [[List of hot beverages]]
* [[List of Indonesian beverages]]
* [[Masala chai]]
* [[Tisane]] (herbal tea)

== References ==
{{reflist}}

{{Teas}}
{{Ginger Plant}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Filipino cuisine}}
{{Taiwanese cuisine}}

[[Category:Ginger|Tea]]
[[Category:Bruneian cuisine]]
[[Category:Chinese drinks]]
[[Category:Herbal tea]]
[[Category:Hot drinks]]
[[Category:Indian drinks]]
[[Category:Indonesian drinks]]
[[Category:Japanese drinks]]
[[Category:Javanese cuisine]]
[[Category:Korean tea]]
[[Category:Malaysian drinks]]
[[Category:Malaysian tea]]
[[Category:Philippine drinks]]
[[Category:Singaporean drinks]]
[[Category:Taiwanese drinks]]
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