Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavour. In Korean cuisine, ginger tea is called saenggang cha (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam.[1] In Japanese cuisine it is called shōgayu (生姜湯).[2] In Philippine cuisine it is called salabat and served in the relatively cold month of December.[3] From its main ingredient ginger tea derives a flavor that is spicy and stimulating.[4]
Ginger tea is usually used to prevent colds, aid digestion and motion sickness,[5] and also as a home remedy for nausea and sore throats. It also has a remedial effect on diarrhea and stomach ache due to low body temperature. It is purported to aid blood circulation.[6] Scientific studies investigating these effects have been inconclusive.[7]
Scientific studies have shown ginger provides short-term relief of pregnancy related nausea and vomiting. Studies are inconclusive as to its use for other forms of nausea or in treating rheumatoid arthritis, osteoarthritis, or joint and muscle pain. Side effects, most associated with powdered ginger, are gas, bloating, heartburn, and nausea.[8]