Herbal · Kerala, India, and Shandong, China
Ginger
Caffeine-free
The root, not the leaf: a golden infusion whose heat comes on slowly and stays.
Recipe
- Temperature
- 95 °C · 203 °F
- Plants
- 6 g
- Water
- 250 ml
- First steep
- 10:00
- Each next steep
- +1:00
- Steeps
- 2
Suggested starting point.
Time this brew with Pekoe
Brew guide
Fresh root, not powder: a few thin slices are enough, and a long steep draws the heat out slowly.
Aroma notes
fresh ginger · lemon peel · warm wood
Tasting notes
warming · pungent · clean
Making
Planting 
Lifting 
Washing 
Slicing 
Drying 
Sorting
Origins
- Wayanad, Kerala · Grown here
- Anqiu, Shandong · Grown here
Lore
Ginger traveled early. Sailors carried it out of Southeast Asia thousands of years ago, long before anyone wrote its history down. India was for centuries the trading post through which it reached Europe, and it still grows more ginger than any other country. China grows nearly as much, mostly in the province of Shandong, where the ginger of Anqiu is recognized as a product of its place.
