Jinghan In The Kitchen II: Honey and Ginger Tea
♫ Jinghan in the kitchen, the kitchen, the kitchen
♫ Jinghan in the kitchen, run♭a ♯ way♮
Today Jinghan is making Honey and Ginger Tea!
If you have ever had a urinary tract infection you will know that it is NOT FUN. However I discovered that drinking a lot of fluid with ginger in it somewhat helps thanks to my spontaneous consumption of a (very spicy) ginger tapioca. (Ginger is supposed to have antibiotic properties. This may also be placebo effect, but hey.) But one cannot afford to buy tapioca every day, so here is how to make your own ginger tea.
Ingredients:
- Tea (Jinghan is using Haru Poro-Poro bought from Lupicia from QV in Melbourne a green tea that has the fragrance of raspberry/apple – you can use any tea that goes well with honey or no tea if you prefer.)
- Honey (Tea tree honey apparently has good antibiotic effect, but I just went with the cheapest thing I could find)
- Water (preferably not boiled in a kettle that still has some awful manufacturing taste to it…)
- Ginger (the fresh stuff, though maybe powdered ginger is okay/exists?)
What to do:
- using a potato peeler peel of flakes of ginger from that root-looking chunk (I do not bother to peal it since I’m not actually eating the stuff) peal off more if you want it more spicy, but do not peal off more than your teapot can fit. (I didn’t do anything like that at all!)
- put tea and ginger in a teapot – my teapot has a little strainer that sits inside the teapot, you can also make this in other ways with other types of strainers and teapots.
- pour hot water in and allow to steep for a few minutes (depending on how patient a person you are)
- pour into cup and mix in as much honey as you prefer
- this tea is also nice chilled, just put it in a safe container and place in fridge (a perilously placed glass also does the job just as well.)
- Drink
- mop up the giant puddle you have made over all the kitchen surfaces
