How long should you steep ginger tea?

5 to 10 minutes in boiling water for fresh or dried ginger. For a stronger, spicier tea, simmer sliced ginger for 10–15 minutes.

How much ginger should I use per cup?

About a 1 inch (2–3 cm) piece of fresh ginger per 8 oz (240 ml) cup, sliced or grated, or one to two teaspoons of dried ginger.

Do you need to peel ginger for tea?

No. Wash it well and slice or grate it with the skin on. The peel is thin and edible, and it all gets strained out.

Does ginger tea have caffeine?

No. Ginger tea is an herbal tea made from the root of the ginger plant, so it's naturally caffeine-free unless it's blended with real tea.

Can you over-steep ginger tea?

Not really. It won't turn bitter, but it gets spicier and more pungent the longer it steeps. If it's too strong, dilute it with hot water.

Can you make ginger tea ahead?

Yes. Simmer a large batch, strain it, and keep it in the fridge for up to five days. Reheat it or drink it cold.

How to Brew Ginger

Steep time: 5m – 10m
Water temperature: 95°C – 100°C

About Ginger

Ginger tea is made by steeping the root of the ginger plant (Zingiber officinale), fresh, dried, or in a blend. It's a traditional drink across much of Asia, and in many homes a hot cup of ginger tea is the standard answer to a cold day. Ginger contains no caffeine.

What it tastes like

Warm, peppery, and slightly sweet, with a heat that builds the longer it steeps. Fresh ginger is brighter and more lemony; dried ginger is earthier and hotter.

Step by step

Measure your tea Use about one teaspoon of Ginger leaves per 8 oz cup.
Heat the water Bring fresh water to 95°C – 100°C. Water that is too hot will scorch the leaves.
Steep Pour the water over the leaves and steep for 5m – 10m. Start at the shorter time and taste as you go.
Strain and serve Remove the leaves as soon as the steep is done so the tea does not turn bitter.

Brewing tips

For fresh ginger, slice or grate about an inch of root per cup. Grating gives a stronger cup.
Honey and lemon round out the heat.
Add turmeric, cinnamon, or a few black peppercorns for a warming spiced blend.

Timer

Ginger steeps for 5m – 10m — start the clock as you pour.

Ginger

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Other ways to brew Ginger

With fresh ginger

Slice or grate a piece of fresh ginger about 1 inch (2–3 cm) long per 8 oz (240 ml) cup. Pour water at a full boil over it and steep 5–10 minutes, longer for more heat. Grated ginger gives a stronger, spicier cup faster than slices. There's no need to peel it first; just wash it.

Simmered on the stove

For the strongest ginger tea, simmer sliced fresh ginger in water for 10–15 minutes, then strain. This is the way to make a big batch to keep in the fridge and reheat.

With dried ginger

Use one to two teaspoons of dried, cut ginger root per cup and steep 5–10 minutes at a full boil. Dried ginger is warmer and earthier than fresh, with less of the bright, lemony bite.

Iced ginger tea

Brew a strong batch, chill it, and serve over ice with lemon and a little honey. Topped with sparkling water, it makes a quick homemade ginger ale.

Can you re-steep Ginger?

Fresh ginger slices will give a second, milder cup: pour fresh boiling water over them and steep 10 minutes. Grated ginger gives up most of its flavor the first time. For a simmered batch, it's better to start with fresh ginger.

If your Ginger doesn't taste right

Too spicy? Use less ginger, slice it instead of grating, or shorten the steep. A spoonful of honey also takes the edge off.
Weak? Grate the ginger rather than slicing it, use more, and steep longer. Ginger can steep 10 minutes or more without turning bitter.
Stringy bits in the cup? Grated ginger leaves fibers behind. Strain through a fine mesh, or use thin slices instead.

Ways to drink Ginger

Ginger, lemon, and honey

The classic combination. Steep the ginger, then add a squeeze of lemon and a spoonful of honey once it has cooled slightly.

Ginger and turmeric

Add a few slices of fresh turmeric root, or a pinch of ground turmeric and black pepper, to the ginger as it steeps. Expect a golden color and an earthy, peppery flavor.

With green or black tea

Steep the ginger first for 5 minutes, then add green or black tea for its own steep time. Ginger also goes well in masala chai and in rooibos.