What is the best ginger for brown sugar ginger tea

It is recommended to choose aged ginger for brown sugar ginger tea. Aged ginger is spicy, strong in flavor, and has a better effect on dispelling cold. Ginger, dried ginger, and galangal can also be used, but their efficacy focuses on different aspects.

1. Old Ginger

Old ginger refers to ginger blocks with a growth cycle of more than 10 months, rough skin and abundant fibers, and high gingerol content. It has a significant warming and dispersing effect, suitable for women in the early stages of wind cold or during menstruation. After slicing ginger, it is not easy to soften or rot. It can continuously release effective ingredients and work together with brown sugar to enhance blood circulation. Long term consumption by individuals with yin deficiency and excessive fire may exacerbate symptoms of dry mouth and tongue.

2. Ginger

Ginger is freshly harvested tender ginger with high moisture content and mild spiciness. The gingerol contained in it has anti-inflammatory effects and is suitable for daily prevention of colds or alleviation of mild bloating. When making brown sugar ginger tea, it is recommended to slice it with skin. Ginger ketone substances in the skin can help with sweating and surface breakdown. But the cold dispelling effect is weaker than that of ginger, and those with spleen and stomach deficiency and cold need to extend the cooking time.

3. Dried Ginger

Dried ginger is a product made by slicing and sun drying ginger, with more prominent pungent and hot properties. Its volatile oil content is reduced but gingerol is concentrated, which has a significant effect on cold dysmenorrhea and stomach cold vomiting. When using, soak for 20 minutes in advance to release the effective ingredients, and combine with brown sugar to alleviate the symptoms of yang deficiency and cold limbs. Pregnant women and patients with hypertension should control their dosage.

4. Galangal

Galangal, also known as southern ginger, has a unique camphor aroma and sweetness. Its eucalyptus extract can promote the secretion of digestive juices and is suitable for post meal consumption to improve appetite. Paired with brown sugar, it can neutralize some spicy sensations and has auxiliary therapeutic effects on wind cold cough. Due to its dry and hot nature, people with yin deficiency constitution should not drink it more than 3 times a week.

Five, Pao Jiang

Pao Jiang is a dried ginger sand hot pressed product, with a charred black surface and a brownish yellow interior. After processing, the effect of warming the meridians and stopping bleeding is enhanced, making it suitable for postpartum or those with high menstrual blood volume to regulate. When cooking with brown sugar, pay attention to the heat, as prolonged frying may worsen the bitterness. It is prohibited for people with external fever and actual heat syndrome.

When making brown sugar ginger tea, it is recommended to use ginger varieties to adjust the cooking method. Old ginger needs to be boiled in cold water and then slowly simmered on low heat for 15 minutes, while tender ginger can be boiled in water and added to the pot for 5 minutes. The best time to drink is in the morning, which can promote the rise of yang energy. Drinking on an empty stomach may stimulate the gastrointestinal mucosa. In the early stages of a cold caused by wind and cold, it is recommended to drink 500 milliliters daily, and take 2-3 times a week for daily health care. Patients with diabetes should reduce the amount of brown sugar and use red dates or medlar instead. Unused ginger chunks during storage can be wrapped in kitchen paper and refrigerated to prevent germination or mold growth.