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Black Sugar Ginger Tea - Organic / Chiu Je Farm / Tai Po / Per 1 Portion 90g

Black Sugar Ginger Tea - Organic / Chiu Je Farm / Tai Po / Per 1 Portion 90g

Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia, and West Asia.

Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.


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Description

Chiu Je Farm



🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin:Chiu Je Farm / Tai Po
🔖 Certification: Not Organic Certified


🌱 Producer Introduction:

Chiu Je organises parent-child day trips from time to time [May rice dumplings, glutinous rice magnets, strawberries, etc.]. The venue is mainly in Yuen Long. You can also in the field to pick corn or seasonal organic vegetables. According to the season, her old man will make salted tofu, tofu dessert, pizza, home-made tea fruit, radish cake and jam. Coupled with excellent craftsmanship and more and more consumers.

🌱 Supplier Products:


🛍 Product Information (Main) (English):

Binomial Name:Zingiber officinale Roscoe

Chinese Name:薑母茶

Other Names:Ginger Tea

Product Description:Ginger tea (English: Ginger tea) is an Asian herbal drink made from ginger. It has a long history in East Asia, South Asia, Southeast Asia and the Middle East. In folk medicine, it is believed to prevent colds, help digestion, relieve diarrhea and nausea, and serve as a Cough and sore throat remedy and improve blood circulation etc. People in some places drink ginger tea to ward off the cold in winter.

Ginger mother tea taboos: It is suitable for people with yang deficiency and cold. Drink it up to 2-3 times a week. It is not suitable to drink it at night. Control the amount of ginger and the cooking time.

Made from organic ginger
It is made through multiple processes of washing, selecting, steaming, cutting, and drying (baking). It takes 20-24 hours to make a small batch.
4-5 hours of manual processing and 16-24 hours of air-drying


In Japan, it is called shōgayu (生姜湯).

Ginger is the fresh rhizome of the perennial herb ginger. The tawny fleshy roots are thick, branched, and have fibrous roots. They have a pungent and aromatic smell and are a must-have condiment in the kitchen. It tastes pungent and is warm in nature (zijiang is slightly warm, while dried ginger is hot). Returns to spleen, lung, stomach meridians. Mainly used to treat wind-cold colds, vomiting and diarrhea, and asthma and cough caused by cold drinks. Ginger is not only rich in minerals and vitamin C, but its volatile oil also contains gingerol, shogaol and gingerol. The chemical effects of the former two have anti-vomiting effects, while the latter has the effects of promoting blood circulation and antioxidants. It tastes spicy and fragrant because it contains a yellow pigment called Curcumin (C21H20O6) and pungent volatile oil. In medicine, it has the effect of promoting sweating and removing wind, and has many uses.

The origin is India and China. More common in tropical Asia. It is produced in most parts of China.

Ginger has the effect of removing fishy smell and sterilizing. It is usually cut into shreds as a condiment, or used to marinate fish and meat in Cantonese-style seafood porridge to make it flavorful and then cook the porridge, which can restore people's appetite. Ginger has become very popular recently. Many weight loss products contain ginger, and people who have used it have responded very well. The reason is that the gingerol contained in ginger can promote blood circulation, dispel cold, perspire, metabolize heat, and It has the effects of improving gas distension, strengthening the stomach and intestines, ventilating and activating blood, diuresis and reducing swelling. Therefore, whether you take ginger into a cup, drink ginger juice, or even take a bath with ginger juice, you can achieve the purpose of losing weight.

Ginger can be divided into young ginger and old ginger. Young ginger is light in color and has tender and juicy meat. It is cut into shreds and slices for cooking. It is a commonly used ingredient for processing beef and beef offal. It is often used to pickle fish or stir-fry fish, usually 2 to 4 pieces. It is both spicy, but it lacks the pungency of garlic and is not as exciting as pepper. It is a relatively mild flavor enhancer and is very suitable for removing fishy smell, especially suitable for pairing with seafood.

Variety:Divided into growth stages:
(1) Young Ginger (picked when the roots are still young, with purple-red scales)
(2) Pink ginger (don’t dig it when it’s young, until the outer skin turns earthy yellow. The taste of ginger is the most delicate during this period)
(3) Old ginger (Any ginger that grows on the flesh should be harvested when it is old. At this stage, the ginger flesh has become fibrous, and the outer skin is completely dry and wrinkled, turning a grayish earth color.)
(4) Mother ginger (allow the old ginger to grow, do not dig it until the next year, and dig it out until new ginger grows around it)

Classified by skin color:
(1) Gray-white ginger (the skin is gray-white, young ginger has less spiciness, and is suitable for stir-frying or pickling and candied; old ginger has a spiciness and less water content, and is used for seasoning or medicinal purposes)
(2) White and yellow-skinned ginger (The ginger pieces are white-yellow in color and are most suitable for pickling and candied.)
(3) Yellow-skinned ginger (bright yellow or light yellow in color, young ginger should be pickled and candied, old ginger should be made into ginger powder or used medicinally)

Supply Season:Young ginger is mostly dug in August; old ginger is dug in November. Medicinal ginger is excavated in autumn and winter (October to December) when the stems and leaves are withered and yellow.

Storage Method:Edible period: 12 months

#Should Be / Avoided:
Pregnant women are also worried about whether drinking ginger tea will have any effects. Since ginger has the effect of promoting blood circulation, it is recommended to consume a small amount in the early stages of pregnancy. In addition, as long as it is taken in appropriate amounts, it is okay, and ginger tea can also relieve morning sickness. effect.

Although brown sugar is a type of sugar with more nutrients, like other types of sugar, it is not suitable to eat too much. In addition to caloric considerations, it is not suitable for people with diabetes, kidney disease, and high blood pressure.

Suitable for: People with cold constitution and the elderly (helps prevent high blood pressure)
Contraindications: Use with caution if the internal organs have heat. Patients with yin deficiency, internal heat, eye diseases, and hemorrhoids should not consume it.

Pregnant women should eat ginger
In early pregnancy, ginger can relieve morning sickness, but it is not advisable to eat too much. When postpartum mothers are in confinement, taking ginger vinegar with their meals can restore their physical strength and produce milk, which is helpful for feeding their babies breast milk.



Properties: Temperature
Five flavors pungent
Efficacy: sweating and relieving the surface, warming the stop zone, warming the lungs and relieving cough, detoxification

Main nutrients
The volatile oil of ginger can enhance the secretion of gastric juice and the peristalsis of the gastric wall, helping digestion. The mixture of zingiberene and zingiberone isolated from ginger has obvious anti-vomiting effect.

*Edible Compatibility:
Affordable: Eating with winter melon, which is cold and cool, can neutralize its coldness and enhance the diuretic effect. Phase g: Eating with alcohol is easy to make hemorrhoids recur.

Cooking Skills:How to drink/eat

Take 15g and soak it in boiling water for drinking.
Just add it when making soup, porridge, cooking or making tea.
If you feel irritated or dizzy, take one tablet in your mouth.
If you encounter a cold or cold, you can add brown sugar or hot water to drink. It has the effect of removing wind and cold.

You can add honey or rock sugar to enhance the taste according to your personal taste.
Tips: You can increase or decrease the amount of water and adjust the density according to your personal taste.

Brown sugar ginger tea DIY recipe
Brown sugar ginger tea is easy to make and suitable for everyone to DIY at home! The steps to make brown sugar ginger mother tea include:

Ingredients to prepare: 120g ginger, 40g brown sugar, 800ml water
Step 1: Wash the old ginger, cut into pieces and flatten, then dry-fry until the aroma of ginger comes out.
Step 2: Add water and simmer over low heat for about 20 minutes, then add brown sugar and simmer for about 10 minutes
Step 3: Let cool and drink
Tips: You can add appropriate amount of chrysanthemum, wolfberry, red dates, longan, rock sugar, etc. to show more layers of flavor

Notes:Since ginger is pungent and warm in nature, it is recommended for people with cold bodies and prone to chills. People with a damp and hot constitution are not suitable for drinking ginger tea. Ginger mother tea is not suitable for drinking every day. Three cups a week is a more appropriate dosage, otherwise it may make the body hot and angry. In addition, it is not recommended to drink it before going to bed at night, because the warm nature of ginger can make people more excited and may affect the quality of sleep.

Dish:
Brown sugar ginger tea


Prepare ingredients: 15g ginger powder, 40g brown sugar, 800ml water.
Step 1: Add water, then brown sugar, bake or boil for about 10 minutes
Step 2: Let cool and drink

Tips: You can add appropriate amount of chrysanthemum, wolfberry, red dates, longan, rock sugar, etc. to show more layers of flavor

In Korea, ginger tea is called saenggang-cha (생강차; 生薑茶, [sɛ̝ŋ.ɡaŋ.tɕʰa]). It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water. Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. Nowadays, powdered instant versions are also widely available. When served, the tea is often served garnished with jujubes and pine nuts. When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.

飲用
生姜をお湯や煎茶などに溶き(醤油などで味を調えることもある)飲用に供する[1]。
加える調味料の比率や数は、製造会社または、個々の家庭において違いがあり、企業の味から家庭の味まで様々である。片栗粉等でとろみを付け保温性を高めることもある。冬季における必要摂取カロリーの確保に一役買っている。
生姜湯の派生飲料も多々あり、生姜に加え夏蜜柑、レモン等の柑橘類を使用した飲料も発売されている。

생강차
생강차(生姜茶)는 향신료로 쓰이는 생강으로 만드는 차이다. 생강은 얇게 저미며, 몇 주 동안 벌꿀과 함께 저장한 후, 발효가 되면 꺼내 차로 만들어 먹는다. 생강은 보통 감기를 예방하고 소화를 도우며, 설사와 저체온증으로 인한 복통에 치료하는 효과가 있다. 위궤양을 가진 사람이 먹어서는 안된다.

Product Information (Supplement):

Pre-order once a week. The supply depends on the delivery situation, or it will be shipped separately.


Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.

Suggested Eating Method:
Drinking/eating method

Take 15g of soaking boiled water to drink,
As long as the soup is cooked with porridge, just add tea.
If you have a fight and dizziness, you can contain a piece.
In the case of cold cold, you can add brown sugar or hot water to drink. It has the effect of going to Fenghan.

You can add honey or rock sugar to enhance the taste according to personal taste.
Tips: You can increase the amount of water and adjust the concentration according to your sense of population.

DIY method of brown sugar ginger tea
The method of brown sugar ginger tea is simple, suitable for everyone to try to make production at home! Steps of brown sugar ginger tea method include:

Prepare ingredients: 120g of ginger, 40g brown sugar, 800ml of water
Step 1: First wash the ginger and cut it flat, then fry until it emits the aroma of ginger
Step 2: Add water, boil on low heat for about 20 minutes, add brown sugar, boil for about 10 minutes
Step 3: After cooling, you can drink after cooling
Tips: You can add appropriate chrysanthemums, wolfberry, red dates, longan, rock sugar, etc. to show more layers of flavor

🥗 Recipe (English Version):

Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
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