Ginger Tea Preparation

Ginger tea paste is concentrated through slow-cooking (14 hours, for my batches!), so all you have to do is add hot water and stir until it fully dissolves, which usually takes just a few seconds. I usually use about a teaspoon to a cup of water, but this latest batch of aromatic ginger is spicier, so I use a little bit less. There is usually a bit of sediment at the bottom of each cup consisting of some ginger pulp (which many like to bite into for an extra bit of kick) and small pieces of goji berry or jujube. It’s all edible and comes with therapeutic benefits, but if you prefer to leave it out, you can strain it out or leave it at the bottom of the cup.

Traditionally, the Chinese do not drink ginger-jujube-goji tea right before bed, as ginger is “warming” and can be known to cause insomnia in sensitive sleepers. I usually have 2-3 cups a day—one in the morning while waiting for my green tea to steep, one mid-day, and one after dinner—as ginger contains digestive enzymes.

The latest batch is made with 100% aromatic ginger, and I only have 3 jars left of the regular aromatic ginger-jujube-goji paste, and 11 jars left with reishi. While I still have half a box of fresh aromatic ginger that I haven’t used yet, the store is no longer carrying it, so this is likely the last batch made with 100% aromatic ginger. I also added the $14 regular ginger tea paste back on the site, in preparation for the next batch. Any orders of 3 jars will also come with a chaga chunk for you to try. They will be good for a year unopened, or around 3-4 months opened in the fridge. Thanks to all who have ordered so far! 🌿

Are you doing anything differently with your ginger tea paste? (A friend mentioned possibly adding it to whisky, which I'm curious to try!)