Name: Ginger Tea (Saenggangcha / 생강차)
Prep time: 10 min
Cook time: PT-489667H31M50S
Total time: PT-489667H31M50S
Cuisine: Korean
Ingredients: 1 cup fresh ginger (about a 4–5 inch piece), peeled and grated or pureed; 1 cup honey (raw or regular); Water (boiling for hot tea, cold or iced for cold tea); Pine nuts (optional, for garnish); Ice cubes (optional, for cold version)

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This traditional Korean ginger tea, known as Saenggangcha, is a soothing and invigorating drink made from fresh ginger and sweet honey. Whether I serve it hot on a chilly evening or iced during warm weather, it always brings a calming, spicy warmth that comforts me from the inside out. Known for its medicinal benefits—like aiding digestion and soothing sore throats—this tea has become one of my go-to homemade remedies and everyday drinks.

Why You’ll Love This Recipe

I love how easy this ginger tea is to make. It requires only a few fresh ingredients, yet the result is bold and deeply flavorful. The spiciness of the ginger blends perfectly with the sweetness of honey, making a well-balanced tea I can enjoy any time. I also appreciate that I can prepare a jar of the ginger-honey mixture in advance and store it in the fridge, making it easy to whip up a cup whenever I feel like it. Plus, it’s caffeine-free, so I can enjoy it in the evening without disturbing my sleep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh ginger (about a 4–5 inch piece), peeled and finely grated or pureed
1 cup honey (raw or regular, depending on preference)
Water (boiling for hot tea, cold or iced for cold tea)
Pine nuts (optional, for garnish)
Ice cubes (optional, for serving cold)

For traditional method (optional variation):

1 cup fresh ginger, thinly sliced
1 cup sugar or honey
1½ cups water (for brewing a single serving)

Directions

To Make The Ginger-Honey Mixture:

I start by peeling about a 4–5 inch piece of fresh ginger until I get 1 cup when grated or pureed.
I place the ginger in a bowl and add 1 cup of honey.
I stir the mixture well until fully combined.
I transfer it to a clean glass jar with a lid and store it in the refrigerator.

To Make Hot Ginger Tea:

I boil water separately.
In a teacup, I add 2–3 tablespoons of the ginger-honey mixture.
I pour the boiling water over the mixture and stir well.
I top the tea with a few pine nuts, if using.
I let it sit for a minute or two before sipping.

To Make Cold Ginger Tea:

I add 3 tablespoons of the ginger-honey mixture to a glass of cold water.
I stir until fully dissolved.
I add ice cubes and garnish with pine nuts if desired.

Traditional Korean Method:

I thinly slice 1 cup of peeled ginger.
I mix it with 1 cup of honey or sugar and store it in a jar in the fridge.
To make tea, I simmer 3 tablespoons of this mixture with 1½ cups of water in a non-metal kettle for 10 minutes.
I strain the tea into a cup and discard the ginger slices.
I garnish with pine nuts if desired.

Servings And Timing

Makes: About 10–12 servings (based on 2–3 tablespoons per serving)
Prep Time: 10 minutes
Cook Time (if using traditional boiling method): 10 minutes
Total Time: 10–20 minutes
Serving Size: 1 cup

Variations

Sometimes I add a teaspoon of fresh lemon juice to the tea right before serving for a citrus twist.
When I want a spicier version, I add a small pinch of ground black pepper or a slice of turmeric root to the boiling water.
If I don’t have honey on hand, I use maple syrup or agave, though the flavor will slightly change.
For a fizzy option, I mix the ginger-honey base with sparkling water and ice instead of still water.
I’ve also enjoyed this tea mixed with green tea for a subtle earthy background.

Storage/Reheating

I store the ginger-honey mixture in an airtight glass jar in the refrigerator for up to 3 weeks.
To reheat a serving, I simply boil water and pour it over the mixture in my cup.
I don’t microwave the mixture itself, since heating honey directly may affect its taste and nutrients.
If I want to make a batch of tea to store, I keep it in a sealed jar in the fridge and warm it on the stovetop as needed.

FAQs

Can I Use Powdered Ginger Instead Of Fresh Ginger?

I prefer fresh ginger for its vibrant and bold flavor, but in a pinch, I’ve used 1 teaspoon of ground ginger per cup of tea. It’s not quite the same, but it works when fresh ginger isn’t available.

Is This Tea Safe To Drink Every Day?

Yes, I drink it daily especially during cold seasons. However, if I’m sensitive to ginger or have any health concerns, I keep an eye on how much I consume and check with my doctor if needed.

Can I Make This Recipe Sugar-Free?

Yes, I’ve made it using only grated ginger and steeped it directly in hot water without adding honey. It’s more intense and spicy, but still enjoyable.

Why Are Pine Nuts Added To This Tea?

Pine nuts are a traditional garnish. I add them for their delicate crunch and subtle nutty flavor. They also float nicely on the surface of the tea, giving it a beautiful look.

How Do I Know If The Ginger-Honey Mixture Has Gone Bad?

If I notice any mold, strange odor, or discoloration in the jar, I discard it immediately. When stored properly, it usually keeps well for several weeks in the refrigerator.

Conclusion

This Korean-style ginger tea is a staple in my kitchen. It’s easy to make, comforting to drink, and full of warming, nourishing qualities. Whether I enjoy it hot on a cold day or cold with ice in the summer, it always leaves me feeling refreshed and cared for. The balance of sweet and spicy makes it a favorite I come back to again and again.