I appreciate this recipe a lot. I'm already starting to feel better.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) Honey Ginger Tea Recipe (Shogayu 生姜湯)](Images/Honey-Ginger-Tea-Recipe.webp)
In the heart of bustling Tokyo, amidst skyscrapers and busy streets, lies a small, unassuming tea house that holds a secret to warming the soul. Known to a select few, this hidden gem is famous for its Honey Ginger Tea, or Shogayu (生姜湯) as it is called in Japanese. Known for its warming and soothing properties, Shogayu is not just a beverage, but a tradition that has been passed down through generations in Japan.
The beauty of Shogayu lies in its simplicity. Made with just a few humble ingredients - ginger, honey, and lemon juice, this tea is a balm for the soul. Ginger, with its fiery warmth, is known to stimulate circulation and fend off chills. Honey, a natural sweetener, is believed to have antibacterial properties, while lemon juice adds a refreshing tang to the mix.
In this recipe, we guide you step by step through the process of preparing the ginger, cooking the tea, and if you prefer a slightly thicker consistency, making a slurry to add to the tea. With these simple steps, you can recreate the magic of Tokyo's hidden tea house in your own kitchen.
So, let's gather our ingredients and embark on a journey to create a cup of warmth and comfort. Whether you are looking for a way to warm up on a chilly day, seeking comfort from a cold, or simply in need of a little 'me' time, this Honey Ginger Tea is the perfect companion. Let's get started!
JUMP TO:
INGREDIENTS:
Selecting Ginger: Opt for organic ginger, if possible, to avoid pesticides. The skin should be thin, smooth, and have a light, tan color. Thick skin indicates the ginger may be old and fibrous. The ginger should have a fresh, spicy aroma. When pressed, it should be firm; avoid ginger that is soft or has moldy spots.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 08 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 08](Images/Honey-Ginger-Tea-Recipe-08.webp)
Choosing Honey: Select raw, unfiltered honey. It is less processed and retains more natural flavors and health benefits, such as enzymes, vitamins, and antioxidants. The flavor of honey can vary based on the flowers bees have foraged. For example, acacia honey is light and mildly sweet, while buckwheat honey is dark and has a robust flavor. Experiment with different types to find one that suits your taste.
Alternatives: Maple syrup or agave syrup can be used as a vegan alternative to honey. However, they have different viscosities and sweetness levels, so you may need to adjust the quantity. For example, agave syrup is sweeter than honey, so you may need to use less.
If you are allergic to potatoes or cannot find potato starch, you can substitute cornstarch or tapioca starch.
Why These Ingredients? Ginger is a warming spice that helps in digestion, reduces inflammation, and boosts the immune system.
Honey has antibacterial properties, soothes the throat, and acts as a natural sweetener.
Lemon Juice: adds a zesty flavor, vitamin C, and helps in the absorption of antioxidants from the ginger.
MAIN STEPS:
Grating Ginger: Properly preparing the ginger is crucial for a smooth, enjoyable tea. The ginger root has fibers running from one end to the other. While grating the ginger, it's essential to avoid these fibers as much as possible, as they can give the tea an unpleasant texture. When you notice fibers getting in the way of grating, cut them off with a knife. Also, make sure to use a ceramic grater, which is ideal for grating ginger without incorporating too much of the fibers.
Boiling the Mixture: It's essential to dissolve the honey entirely in the water and ginger mixture. Make sure to stir the mixture well while bringing it to a boil to ensure complete dissolution. Undissolved honey can settle at the bottom and may not evenly distribute its sweetness throughout the tea.
Adding Lemon Juice: Freshly squeezed lemon juice should be added only after the mixture has been boiled and the heat turned off. Boiling lemon juice can cause it to become bitter and alter the tea's flavor.
Optional Slurry: If you prefer a thicker tea, adding a slurry made of water and potato starch can give the tea a slightly thicker texture. Ensure there are no lumps in the slurry before adding it to the tea and stir continuously while adding it to avoid lumps in the final tea. Additionally, adding the slurry slowly helps in evenly thickening the tea without overdoing it.
Note on Honey and Lemon Juice: The amount of honey and lemon juice can be adjusted based on personal preference. Some prefer their tea sweeter and with a stronger lemon flavor, while others prefer it less sweet and more subtle. It's always better to start with a smaller amount and adjust according to taste after the tea is prepared.
Serving the Tea: Serve the tea hot immediately after preparing it. As the tea cools down, the flavors may become less pronounced, and the texture may change due to the starch and natural sedimentation of the ingredients.
SERVED WITH:
Appetizer: Chicken Satay (Thailand): Grilled chicken skewers marinated in a mixture of spices and served with peanut sauce. The spiciness of the chicken satay is balanced by the sweetness and warmth of the honey ginger tea.
Side Dish: Ginger Garlic Roasted Vegetables (International): A mix of vegetables roasted with ginger and garlic. The ginger in the tea and the vegetables harmonizes the flavors of the dish and the drink.
Main Course: Teriyaki Salmon (Japan): Salmon fillets glazed with a sweet and salty teriyaki sauce. The sweetness of the teriyaki sauce pairs well with the sweetness of the honey ginger tea.
Second Course: Honey Glazed Pork Chops (USA): Pork chops glazed with a mixture of honey, soy sauce, and garlic. The honey in the pork chops and the tea complement each other perfectly.
Dessert: Ginger Cookies (International): Sweet and spicy cookies made with ginger, cinnamon, and sugar. The ginger in the cookies and the tea make for a perfect pairing.
Cake: Honey Cake (Eastern Europe): A sweet and moist cake made with honey and spices. The honey in the cake and the tea make for a harmonious combination.
ALTERNATIVES:
Starter: Ginger Carrot Soup (International): A creamy soup made with carrots, ginger, and onions. The ginger in the soup and the tea enhances the overall warmth of the meal.
Side Dish: Honey Roasted Root Vegetables (International): Root vegetables like carrots, parsnips, and sweet potatoes roasted with honey and olive oil. The sweetness of the honey in both the tea and the vegetables ties the two together.
Main Course: Ginger Soy Chicken (China): Chicken marinated in a sauce made with ginger, soy sauce, and garlic, then roasted or stir-fried. The ginger in the sauce complements the ginger in the tea.
Second Course: Honey Mustard Glazed Ham (USA): Baked ham glazed with a mixture of honey and mustard. The honey in the glaze and the tea pairs well together.
Dessert: Gingerbread Cake (Germany): A moist and spicy cake made with ginger, cinnamon, and molasses. The spicy ginger in the cake and tea makes for a delightful combination.
Snack: Honey Nut Granola Bars (USA): Granola bars made with oats, nuts, and honey. The sweetness of the honey in the granola bars and the tea make for a perfect snack.
Drink: Ginger Lemonade (International): A refreshing drink made with lemon juice, ginger, and sugar. The ginger lemonade can be enjoyed cold or warm and complements the flavors of the honey ginger tea.
HISTORY:
Shogayu, or ginger tea, is a traditional Japanese hot drink made from ginger and sweetened with honey or sugar. Ginger has been used as a medicinal herb in Asia for thousands of years, and it is believed that ginger tea was consumed in Japan as far back as the Heian period (794-1185 AD).
Ginger tea is considered a health drink in Japanese culture and is commonly consumed during the winter months to ward off colds and flu. Ginger is known for its warming properties and its ability to boost circulation, making it an ideal drink for staying warm and healthy during the colder seasons. Additionally, ginger has anti-inflammatory and anti-bacterial properties, which can help soothe sore throats and alleviate symptoms of colds and respiratory infections.
In Japan, shogayu is often served in homes and traditional inns (ryokan) during the winter months. It is also a popular choice at Japanese festivals, where it is served from food stalls to help keep people warm.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 03 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 03](Images/Honey-Ginger-Tea-Recipe-03.webp)
While the traditional recipe for shogayu is quite simple, consisting of only ginger, honey or sugar, and water, there are many variations of the drink. Some recipes include additional ingredients, such as lemon or yuzu juice, to add a refreshing citrus flavor. Others may include medicinal herbs, like cinnamon or licorice root, to enhance its health benefits.
Shogayu, or honey ginger tea, is a traditional Japanese hot drink with a long history as a home remedy for colds and flu. It is a simple yet effective drink that combines the warming and medicinal properties of ginger with the sweetness of honey or sugar. Today, it is a popular drink in Japan during the winter months and is enjoyed by people all over the world for its comforting and healthful properties.
TIPS:
Quality of Ingredients: Use fresh, organic ginger root and high-quality honey. The flavor of the tea is heavily dependent on the quality of these two ingredients.
Ginger Infusion: Infuse the water with whole pieces of ginger before grating and adding more ginger. This will create a deeper ginger flavor. Boil slices of ginger in the water for 10-15 minutes, remove, and then proceed with the recipe as written.
Honey Varieties: Use different types of honey to change the flavor profile of the tea. For example, manuka honey will give a more robust flavor, while acacia honey will give a lighter, floral note.
Spice Infusion: Infuse the tea with additional spices such as cinnamon sticks, star anise, or cloves for a warming spice flavor. Add the spices at the beginning of the cooking process and strain them out before serving.
Lemon Zest: Add lemon zest along with the lemon juice for a brighter lemon flavor.
Ginger Syrup: Make a Fresh Ginger Simple Syrup by boiling equal parts sugar and water with a large piece of ginger. Use this syrup instead of honey for a more intense ginger flavor.
Recipe Information
Skill Level
|
Time 10 Minutes |
Price |
Serves 1 to 8 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 23 Reviews |
Ingredients:
-
4 cups Water
4 tablespoons Honey
10 tablespoons Ginger
( grated, with juice )
4 teaspoons Freshly Squeezed Lemon Juice
For The Slurry ( Optional ):
2 tablespoons Potato Starch
( or Cornstarch )
2 tablespoons Water
Allergens
Based on the ingredients of this recipe, there are no common allergens present such as gluten, dairy, eggs, soy, peanuts, tree nuts, fish, shellfish, or sesame. However, if any of the ingredients were processed in a facility that also processes allergens, there could be a risk of cross-contamination. It's always best to check the packaging and labels of each ingredient to make sure there are no allergen warnings. |
Directions:
Preparing the Ginger:
01 - Start by taking a knife and cutting off the tough ends of the ginger root. Then, scrape off the skin with the edge of a spoon. If the skin is hard to remove, you can also peel it off with a peeler.
02 - Next, take a grater (a ceramic grater works really well) and hold the ginger vertically against the grater's teeth. Grate the end of the ginger root, being careful to avoid grating its fibers, which run from one end of the root to the other.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 04 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 04](Images/Honey-Ginger-Tea-Recipe-04.webp)
03 - As you grate the ginger, you may notice some fibers starting to appear and get in the way of grating. When this happens, simply cut off the fibers with a knife so you can continue grating more ginger.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 05 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 05](Images/Honey-Ginger-Tea-Recipe-05.webp)
Cooking the Tea:
04 - In a saucepan of medium size, add the grated ginger, water, and honey.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 06 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 06](Images/Honey-Ginger-Tea-Recipe-06.webp)
05 - Place the saucepan on the stove over medium heat and bring the mixture to a boil, stirring it to make sure the honey completely dissolves.
06 - Once the mixture starts boiling, lower the heat and add freshly squeezed lemon juice. Then turn off the stove and serve the tea hot in cups.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 07 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 07](Images/Honey-Ginger-Tea-Recipe-07.webp)
Optional Slurry:
07 - If you prefer a slightly thicker tea, you can add a slurry. To make a slurry, mix water and potato starch together in a small bowl.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 09 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 09](Images/Honey-Ginger-Tea-Recipe-09.webp)
08 - Stir the mixture until there are no lumps left.
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 10 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 10](Images/Honey-Ginger-Tea-Recipe-10.webp)
09 - Slowly drizzle the slurry into the pot of ginger tea while stirring.
10 - Keep stirring until the tea is slightly thickened. Now it's ready to be served in cups. Enjoy your delicious homemade honey ginger tea!
![Honey Ginger Tea Recipe (Shogayu 生姜湯) - 02 Honey Ginger Tea Recipe (Shogayu 生姜湯) - 02](Images/Honey-Ginger-Tea-Recipe-02.webp)
Notes:
Optional Slurry: Adding a slurry made of potato starch and water can help thicken the tea slightly. Make sure to mix the slurry well until there are no lumps before adding it to the tea.
Serving: The tea is best served hot immediately after preparation.
Adjustments: The sweetness and tanginess of the tea can be adjusted by modifying the amount of honey and lemon juice added. Taste the tea before serving and adjust accordingly.
Storing: If there are leftovers, the tea can be stored in an airtight container in the refrigerator for up to 2 days. It can be reheated on the stove or in a microwave before serving.
Nutritional Information
( Per Portion )
Calories |
95 kcal (4.75%) |
Total Carbohydrate | 26g (10%) |
Cholesterol | 0mg (0%) |
Total Fat |
0.1g (0.15%) |
Saturated Fat | 0.03g (0.15%) |
Polyunsaturated Fat | 0.03g |
Monounsaturated Fat | 0.01g |
Trans Fat | 0g |
Fibers | 0.2g (0.8%) |
Protein | 0.3g (0.6%) |
Sugar | 24g (96%) |
Vitamin A |
0 IU (0%) |
Vitamin B1 (Thiamin) |
0.01mg (0.83%) |
Vitamin B2 (Riboflavin) | 0.02mg (1.54%) |
Vitamin B3 (Niacin) | 0.1mg (0.63%) |
Vitamin B5 (Pantothenic Acid) | 0.05mg (1%) |
Vitamin B6 | 0.02mg (1.18%) |
Vitamin B7 (Biotin) | 0.3mcg (1%) |
Vitamin B9 (Folate) | 2mcg (0.5%) |
Vitamin B12 | 0mcg (0%) |
Vitamin C | 6mg (6.67%) |
Vitamin D | 0 IU (0%) |
Vitamin E | 0.1mg (0.67%) |
Vitamin K | 0.1mcg (0.08%) |
Choline | 5.2mg (0.94%) |
Carnitine | 0mg (0%) |
Calcium |
11mg (000%) |
Chloride |
5mg (0.22%) |
Chromium | 0mcg (0%) |
Copper | 0.03mg (3.33%) |
Fluoride | 4.2mcg (0.14%) |
Iodine | 0.9mcg (0.6%) |
Iron | 0.2mg (1.11%) |
Magnesium | 5mg (1.19%) |
Manganese | 0.03mg (1.3%) |
Molybdenum | 0.6mcg (1.33%) |
Phosphorus | 3mg (0.43%) |
Potassium | 46mg (0.98%) |
Selenium | 0.5mcg (0.91%) |
Sodium | 6mg (0.26%) |
Sulfur | 2mg |
Zink | 0.1mg (0.91%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
September 15, 2023
I was down with a cold and it brought back memories of my mother making me tea with honey and ginger whenever I was unwell. She's been gone for two years now. I'm so grateful for this recipe. It's exactly how she used to prepare it for me.