Dried ginger, sliced thin so it gives up its heat quickly. The infusion is pale straw and unmistakable — sharp, peppery and warming in the mouth, with a sweet woody note underneath that dried ginger has and fresh ginger does not. Caffeine-free. Good on its own, better with a spoon of honey or a slice of lemon, and it is the thing we reach for on a cold Shanghai morning. Steep it long; it will not turn bitter.
In Chinese this is written 姜茶 and pronounced jiāng chá.
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