Organic Ginger Tea: What It Is, Its History and How to Brew It

Updated: May 2026

Ginger has been used as a flavouring, a warming drink and a culinary ingredient across Asia, the Middle East and Europe for over two thousand years. In the UK, ginger tea is one of the most popular herbal teas in the everyday market — appreciated for its distinctive sharp warmth and its versatility in both hot and iced formats. This post covers what ginger tea is, where it comes from, what it tastes like and how to use it.

What is ginger tea?

Ginger tea is made from the dried root of Zingiber officinale — the same root used in cooking, baking and traditional practice worldwide. In its simplest form, it is hot water infused with sliced fresh ginger or dried ginger. As a bagged or loose leaf tea, the dried root is ground or cut and infused in the same way as any herbal tea.

The warming character of ginger tea comes from gingerols in fresh ginger and shogaols in dried ginger. Shogaols are more concentrated and give dried ginger its sharper, more persistent heat compared to the brighter, more citrusy warmth of fresh. This is why ginger tea made from dried root tastes different to a cup made from fresh ginger — both are genuinely ginger, just with a different character.

History and traditional use

Ginger is one of the most widely traded spices in history. It appears in Sanskrit texts from around 500 BCE and in ancient Chinese and Greek records. Arab traders brought it to the Mediterranean, and it was well established in European cuisine by the medieval period — English recipes for gingerbread and ginger wine appear from the 11th century onwards.

As a drink, ginger has been used in South Asian, East Asian and Middle Eastern traditions for centuries in forms ranging from fresh ginger boiled in water to elaborate spiced preparations. In the UK, ginger beer and ginger wine have been domestic drinks since at least the 18th century.

What does ginger tea taste like?

Ginger tea has a clean, sharp, warming flavour with citrus and spice notes. The heat arrives quickly and dissipates without lingering too long. It is naturally caffeine-free, which makes it suitable at any time of day — most commonly drunk in the morning or after meals.

The intensity varies with the form. Our organic ginger tea bags use finely cut dried ginger root for a consistent, medium-intensity infusion. For a stronger, fresher character, our loose leaf ginger tea allows you to adjust the amount and steeping time to preference. Both are part of our organic herbal tea range.

Ginger and turmeric together

Ginger and turmeric are natural culinary companions — from South Asian spice blends to Ayurvedic preparations, the two roots are frequently combined. Our organic ginger and turmeric tea bags combine both in a single blend. For a comparison of the two roots and how they differ in flavour and use, our turmeric vs ginger guide covers it in full.

How to brew ginger tea

For tea bags: steep in freshly boiled water for 3 to 5 minutes. Ginger tolerates longer steeping than many herbal teas — 5 minutes gives a fuller, more assertive flavour without becoming bitter.

For loose leaf: use one heaped teaspoon per cup, steep for 4 to 6 minutes in a strainer or teapot. For an iced version, brew double strength and pour over ice.

Ginger pairs well with lemon and honey, both of which complement its sharpness without masking it. All our teas are Soil Association certified organic.