Ginger Tea

1. Definition & Processing Ginger tea is a caffeine‑free spicy herbal infusion made from ginger rhizome. Raw ginger root goes through washing, slicing/shredding and dehydration drying, non‑fermented with no additives. Available forms include dried ginger slices, strips, cuts and powder. It can be drunk neat or blended with black tea, herbs and fruits, widely used for loose retail, tea‑bag raw material and ready‑to‑drink beverage base.

2. Raw Material and Characteristics‑Raw Material: Mature ginger rhizome, cleaned and dehydrated. ‑ Appearance: Dried slices show light yellow‑brown colour; shredded ginger is curly fibrous strips; cuts & powder are yellow‑brown granules or fine powder. ‑ Cup profile: Golden to pale‑amber liquor. Aroma: strong warm spicy ginger note. Taste: warm and pungent. Normally sweetened with honey, lemon or brown sugar. Caffeine‑free.

3. Flavor & Properties ‑ Rich in gingerol. Warm herbal character, best served hot. Cold‑brew is possible yet with weaker aroma and spiciness. ‑ Pure ginger tastes sharp‑spicy, frequently blended with lemon, hibiscus, cinnamon, red date or black tea for balanced flavour. ‑ Storage requirement: air‑tight, dark, cool and dry environment. Ginger easily absorbs moisture and foreign odors.

4. Application Scenarios ‑ Dried ginger slices / strips: loose‑leaf retail, home‑brewed wellness drink. ‑ Ginger cuts / powder: raw material for tea‑bags, herbal‑blend tea, beverage ingredient and seasoning sachets. ‑ Target markets: global demand, large consumption in Middle East, Africa, Europe, North America and Southeast Asia, popular for winter warm‑drink season.

5. Brewing Recommendation‑Water temperature: 90‑100℃ boiling water. ‑ Tea‑water ratio: 2‑4g per 250ml. Shorten steeping time for cuts and powder grades. ‑ Steeping time: 5‑8 minutes, cover cup while steeping for better flavour release. Use less quantity for milder taste. ‑ Storage: Keep sealed, away from light, moisture and foreign odors.