Light tea full of flavour with a heady aroma. Ginger (Latin: Zingiber officinale) the tart knotty root spice is probably the world's most commonly used flavor additive. The root serves as the base of recipes in the cuisines of almost every culture in every corner of the globe and has done so since at least the 12th century BC. Way back then according to an essay published in China later on during the 3rd century BC Shang dynasty rulers had already pinpointed the world's finest ginger growing in Sichuan province. In those days ginger was also being widely consumed throughout India by the ancient Hindus. Both cultures thought very highly of ginger for both its use as a food ingredient and for its purported medicinal properties. Its beneficial uses in this regard were thought to cover a veritable grocery list of common human ailments ranging from indigestion to lack of appetite the common cold nausea morning sickness related to pregnancy leprosy.
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|