(no subject)

[tree_and_leaf]

Does anyone happen to know how much ginger root is optimal in making fresh ginger tea? The stuff I've just produced tastes suspiciously like dishwater.

Comments

[bufo-viridis.livejournal.com]

Never measured, but taking an average root (ca. 1,5 cm in diameter, only it's usually oval in cross-cut, therefore the longer axis), I'd use 5-7 slices of 1-1,5 mm thickness, usually shredded to extract more aroma, per mug. Add a spoon of honey!
Problem is I always do it, never looked up any recipe... But I had too mugs yesterday, also for cold :)

[tree_and_leaf]

Thanks for the tip, and I'm sure the honey will help....

[wellinghall.livejournal.com]

I like Twinings' lemon and ginger tea when I've got a cold, but I have to make it very strong.

[tree_and_leaf]

Hm.. I never liked that, but I understand they've changed the recipie recently, so perhaps I should try again.

[nineveh-uk.livejournal.com]

All herb/fruit/other tea tastes like dishwater, no matter how delicious the ingredients, or sweet the smell.

[tree_and_leaf]

Peppermint tea made with fresh mint is really rather nice. Peppermint tea from bags, on the other hand...

I also liked the tesco finest Lemon and Ginger tea - it was nicer than Twinings, possibly due to the fact that it contained more lemon. Unfortunately they don't make it anymore.

[dolorous-ett.livejournal.com]

Viridis is right - and bear in mind also that some ginger root is wimpier than others - keeping it for a long time doesn't do it any favours.

Failing that, a lot of Chinese supermarkets sells ginger tea in little sachets - soluble ginger with lots of sugar - and that's really gingery.

Hope you're feeling better!

[tree_and_leaf]

I bought it recently, but it was from the peculiarly useless little Sainsbury. I shall give it another go, and failing that stroll down to the Chinese supermarket near the station.

I'm definetly getting better, which is clearly the main thing.