How to make ginger tea: simple recipes & measurements

How to make ginger infusion : simmer water, add 2–5 g of sliced ​​fresh ginger (or 1/2 tsp of powder), infuse for 5–10 min, strain and adjust with lemon/honey if needed.

• to aid digestion after a heavy meal
• warm and soothe the throat (hot drink)
• reduce nausea (useful when traveling, depending on the individual)
• to support joint comfort and general well-being
• a simple, low-sugar drink that's easy to customize

In practice, ginger infusion is mainly a matter of dosage and duration : too short and lacking in aroma, too concentrated and spicy, sometimes even irritating. Here are some clear guidelines, variations, and what to avoid.

1) Ingredients and equipment 

Base : water + ginger.

• Fresh ginger (ideal): more aromatic, easier to measure.
• Powdered ginger : practical, more "round" taste, can settle at the bottom.
• Optional : lemon, honey, cinnamon, turmeric, mint.

Equipment : saucepan or kettle, cup, strainer (or infuser), knife/board.

2) Basic recipe: fresh ginger

Objective : a balanced, effective and pleasant infusion.

• 1 cup (250 ml) of water
• 2 to 5 g of fresh ginger (≈ 2 to 5 thin slices, or a piece 2–3 cm depending on the thickness)

Steps :

• Rinse the ginger. Peel if the skin is thick or dull (otherwise, you can leave it on).
• Cut into thin slices (the thinner they are, the faster they infuse).
• Bring the water to a simmer (a gentle boil).
• Add the ginger, turn off the heat if you want a mild infusion, or simmer for 2–5 minutes for a stronger version.
• Cover and let steep for 5–10 minutes.
• Filter. Taste. Adjust (see variations).

What this changes : covering the cup/pan limits the evaporation of aromatic compounds and gives a cleaner taste.

3) Dosage and timing: clear guidelines 

In practical terms: if it's too strong, reduce the dose before reducing the time (the taste will be cleaner).

4) Useful variations (lemon, honey, turmeric…)

Ginger-lemon infusion (the most popular)

• Prepare the basic infusion.
• Add the lemon off the heat (1–2 tsp of juice) to preserve the aroma.

In practice: avoid lemon if you have marked reflux (acidity).

Ginger and honey infusion (soothing for the throat and promoting sweetness)

• Add 1 tsp of honey when the drink is lukewarm (not boiling).

What this changes: the honey softens the spiciness and makes the drink easier to drink.

Ginger-turmeric infusion (plus “spices”)

• Add 1/4 tsp of turmeric + a pinch of pepper (optional).

A warmer, earthier taste. If you have a sensitive stomach, start with a low dose.

Ginger-mint infusion (digestive, more refreshing)

• Add a few mint leaves at the end of the infusion (2–3 min).

5) How to drink it: when, how much, and over what period of time

Quantity : 1 cup (250 ml) 1 to 2 times a day is a simple guideline.

• After meals : for digestive comfort (bloating, heaviness).
• In winter : a warming hot drink.
• When travelling : a small cup before/during (depending on tolerance) if you are prone to nausea.

In practical terms: if you are a beginner, start with a light infusion for 3 days, then gradually increase.

6) Who is it useful for (and in what cases)

• Slow digestion : feeling of heaviness, rich meal, slight bloating.
• Nausea : some people find it truly helpful. Ginger is studied for nausea (particularly during pregnancy and post-operatively); the effect depends on the context and the dose. Reference: scientific source .
• Cold/throat : mainly for the "hot drink + spices" effect (comfort), and hydration.
• Lifestyle tip : replace a sugary drink with an aromatic infusion.

For an overview of plant uses and safety, you can also consult the NCCIH (ginger) .

7) The 10 common mistakes (and how to correct them)

• Put the lemon in the boiling water : add it off the heat for better taste.
• Boiling vigorously for 15 minutes can be harsh. A short simmer followed by a covered infusion is preferable.
• Cut too thick : slice thin, otherwise it won't infuse properly.
• Overdosing from the start : begin at 2 g/250 ml, then increase.
• Drink on an empty stomach if you are sensitive : try it after a meal instead.
• Add the honey to a hot drink : wait until it is lukewarm.
• Using an old powder : it loses its aroma, you compensate by overdosing.
• Confusing infusion and decoction : simmering for 2–5 min, yes; boiling for a long time, not necessary.
• Ignoring interactions : anticoagulants/antiplatelet agents = caution (see safety section).
• Think “stronger = better” : the best infusion is the one you drink regularly, without discomfort.

8) Safety, contraindications and interactions 

Ginger is generally well tolerated in food use, but it may not be suitable for everyone.

• Reflux, heartburn, gastritis : start very lightly (or avoid if it worsens your symptoms).
• Anticoagulant/antiplatelet treatments (e.g., warfarin, clopidogrel, antiplatelet dose aspirin): as a precaution, seek medical advice before concentrated daily consumption.
• Pregnancy : Ginger is used to treat nausea, but talk to your midwife/doctor if you want to take it frequently or in high doses. Reference: scientific source .
• Before surgery : as a precaution, inform the medical team about your consumption of extracts/plants.

For reliable information on the health and use of plants, you can also consult scientific sources (research and health files) and the WHO on food safety and public health: scientific source .

9) Optimize the taste (and avoid it being too spicy)

• To soften : honey (warm), cinnamon, a slice of orange.
• To round out the flavor : let it steep for 7–8 minutes instead of simmering for a long time.
• To reduce the spiciness : lower the dose to 2–3 g and slightly increase the time.
• Iced version : infuse, let cool, add lemon and a few mint leaves, then chill.

10) Batch & storage: prepare in advance

In practical terms, you can prepare 1 liter for 2 days.

• 1 L of water + 10–20 g of fresh ginger.
• Simmer for 3 minutes, cover for 10 minutes, then strain.
• Store in a clean bottle in the refrigerator for 48 hours.

Heat gently (without boiling) or drink chilled.

11) FAQ 

How much ginger per cup?

2 to 5 g of fresh ginger per 250 ml is a good guideline. Start with 2 g if you are sensitive.

Should you peel the ginger?

Not necessary if the skin is thin and well washed. Peel if it is thick, dry or damaged.

Infusion or decoction: which to choose?

For ginger, an infusion with simmering water followed by resting, covered, is often sufficient. A short decoction (2–5 minutes) provides a stronger flavor.

Can powdered ginger be used?

Yes: 1/4 to 1/2 tsp per cup, 5–8 min. Stir before drinking (sediment).

How many cups per day?

One to two cups per day is common usage. If you increase the amount, do so gradually and stop if you experience digestive discomfort.

Is it okay to take it on an empty stomach in the morning?

For some people, yes; for others, it's irritating. If you have reflux or a sensitive stomach, it's best to take it after a meal.

Ginger + lemon: when should the lemon be added?

Remove from heat once the infusion is ready for better taste and less aggressive acidity.

Ginger + honey: why wait until it's lukewarm?

To preserve the taste and avoid "cooking" the honey, add it when the drink is drinkable.

Is it safe to drink if you are taking anticoagulants?

Caution: consult your doctor/pharmacist if you wish to consume it in concentrated form and on a daily basis.

Useful resources 

• our tips for digestion
• boost your immunity naturally
• ideas for everyday well-being
• natural approach to weight loss

Scientific references 

Ginger is studied for its traditional uses, particularly for digestion and nausea. For an accessible and cautious overview:

• scientific source
• scientific source
• scientific source
• scientific source

Important : This article provides practical guidance. It does not replace medical advice in case of illness, pregnancy, or treatment.