"Ole Kvaal" > wrote in message
...
> Frayed wrote:
> > "J Boehm" > wrote in message
> > news
> >> On Sun, 15 Feb 2004 11:36:48 +0100, Ole Kvaal wrote:
> >>
> >>> Hi.
> >>> My Chinese acupuncturist advised me to change black or green tea
> >>> with ginger tea for a period. I said OK, but now I've realised that
> >>> I don't quite know how to make it. To begin with, how much ginger
> >>> to how much water? Then, do I put sugar in to boil? And last, are
> >>> there any other nice things the Chinese put in this brew?
> >>> Thanks in advance
> >>
> >> Just buy a knob of fresh ginger root, cut one or two thin (1mm)
> >> slices off
> >> it and put it into the brew. You will get a slightly peppery tasting
> >> tea. Ginger tea, by the way, is excellent when you suffer from a
> >> cold, then I
> >> would add a few more slices.
> >>
> > It is also good for an upset stomach (nausea), it's often flavored
> > with lemon, as in the peel/zest. It is one of my favorites,
> > especially at night when you don't want caffeine.
>
> Thanks for your reply. Still, I need some info on how to prepare it. All
> I've learned so far, is that it takes two slices of ginger. Now, what do I
> do with them? Put them in a saucer to boil along with the water (how much
> water)? Put them into water after it has boiled? Let it boil/steep for how
> long? Should I use honey? Sugar?
>
Hi, I get mine from Twinings or other sources, already made, so I can't help you
there. Ginger or ginger/lemon is one of the very few types of teas I do take with
sugar or honey-and usually sugar to not interfere with the flavor, but that is a
matter
of taste. You can email me at and I would be
happy to drop a couple of tea bags into envelope and post them over to you if
you cannot find them.
--
Karen
"Life doesn't always parse."
Malachy McCormick, A Decent Cup of Tea