15 gram bag (10 tea bags) - Japan Sanko-En ingredients: ginger Ginger has one of the longest pedigrees of any kitchen ingredient, and its story is really two stories: ginger as a medicinal root, and the long practice of steeping it in hot water. Ginger shows up in Asian culinary and medicinal traditions for several thousand years, especially in India and China, where it became part of early systems of herbal medicine and everyday cooking. Ginger tea is really just what people have always done with ginger when they didn’t want to cook it into food. Slice it, crush it, steep it, simmer it. Drink it hot. It shows up in different forms depending on where you are—sometimes with tea, sometimes without, sometimes with milk and spice, sometimes just ginger and water. read more about ginger and tea here
