Traditional Brewing Method of Brown Sugar Ginger Tea

Traditional Brewing Method of Brown Sugar Ginger Tea

1. Wash the ginger, peel and dry.

2. Cut the ginger into shreds and crush it to make ginger paste.

3. Strain the ginger juice with gauze and set aside.

4. Choose high-quality cube sugar instead of red granulated sugar. Go to the Chinese medicine store if the supermarket doesn't sell it.

5. First strain the ginger juice from the ginger paste with gauze and pour it into a non-stick pan, and heat it up.

6. Melt the sugar cubes in a non-stick pan in turn, stirring constantly at this time to prevent the sugar cubes from burning.

7. Pour the prepared ginger paste into the sugar pot, pour it in portions, and keep stirring. Note that the temperature should be even and there should be no excessive changes.

8. Slowly boil at warm fire, the longer the time, the more uniform the source tea will be, the longer the storage time, and the phenomenon of delamination will not occur easily. Stir continuously at this time.

9. Boil and stir until the sugar cubes and ginger paste are completely melted and uniform, then turn the heat down to cool down. After the temperature drops to 50-60 degrees, pour in the soil honey and stir evenly.

10. When the temperature drops to about 30-40 degrees, it can be out of the pot and sealed.

11. Take 15g each time and rinse with 200ml warm water. A cup of pure and traditional ancient ginger tea is just like that.

Tips:

It is recommended to drink in the morning, not at night.
The temperature of melting sugar cubes is generally 70-80 degrees. Too high a temperature will affect the coagulation of the paste.
The temperature of honey should be well controlled. If it is too low, the paste cannot be added evenly, and too high will destroy the nutrition of honey.
Kitchenware used: non-stick pan