Dried Ginger Root Loose Leaf Tea in Assorted Packs

Dried Ginger Root Loose Leaf Tea in Assorted Packs

Stock Status: In Stock
Excellent clean ginger notes with a refreshing ginger hot finish.
Clean lingering character.
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Dried Ginger Root
(Caffeine-Free Herbal Tea)


Grade: Dried ginger root milled.
Altitude: Less than 500 ft. above sea level
Manufacture Type: Field grown,
Cup Characteristics: Excellent clean ginger notes with a refreshing hot finish. Clean lingering character.
Infusion: Pale, yellowish liquor.
Ingredients: Luxury ginger root.

Ginger Root

Ginger, (Latin: Zingiber officinale) the tart knotty root spice, is probably the worlds most commonly used flavour additive. The root serves as the base of recipes in the cuisines of almost every culture in every corner of the globe, and has done so since at least the 12th century BC. Way back then, according to an essay published in China later on during the 3rd century BC, Shang dynasty rulers had already pinpointed the worlds finest ginger growing in Sichuan province.

In those days, ginger was also being widely consumed throughout India by the ancient Hindus. Both cultures thought very highly of ginger for both its use as a food ingredient and for its purported medicinal properties. Its beneficial uses in this regard were thought to cover a veritable grocery list of common human ailments ranging from indigestion, to lack of appetite, the common cold, nausea, morning sickness related to pregnancy, leprosy, and even restoring a low sex drive!

As previously mentioned, widespread use of ginger was not limited solely to the ancient East but spanned the globe. For the Romans, Greeks, Moroccans, and other historic cultures of the Mediterranean, ginger root also held a valuable place in every household. Interestingly it was in these communities that dried ginger - like the one we are offering here - began its rise in popularity. The reason for this method of consumption was born out of necessity as the root was transported along the ancient caravan routes from the Far East. Fresh ginger would spoil during the long trip; so enterprising merchants devised methods for drying the raw root. As time wore on, fresh ginger became available in the West as the root came to be grown in parts of Europe and Africa. Even so, many cultures continued to use the dried variety.


Hot Brewing Method

Use 1 heaping teaspoon of dried ginger per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea). Pour boiling water into the pot and let it steep for 5-7 minutes. Strain as you pour into your cup, add a little lemon and a drop of honey and enjoy.

For a single serving, put one teaspoon of ginger into an infuser, right in your cup*. Fill with boiling water and let steep for 5-7 minutes. Take out the infuser and enjoy.
*Do not pour hot liquid directly into a glass cup.


Cold Brewing Method

Put 6 teaspoons into a 5-6 cup teapot. Pour boiling water into the pot and let it steep for 5-7 minutes. Strain and pour gently into your serving jug. If you wish, you can add ice to the jug, or simply pour over ice into a tall glass.
For a terrific taste add some honey, cinnamon and slices of half a lemon.
- Do not pour hot liquid directly into a glass container.


Simpi-Special - Tea as it Should be!
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