Red-Skin Garlic and Fresh Ginger Tea

Why people make this tea

Red-skin garlic is a variety with a notably stronger aroma and, traditionally, a more potent antimicrobial quality than the standard white-skin type. The combination of garlic and ginger has been used in Chinese households for generations as a warming, protective tea during cold and flu season. Modern research backs up what traditional cooks have long known: garlic contains allicin and a range of sulfur compounds that have been shown to inhibit a broad spectrum of bacteria and viruses, including flu viruses, and to work even against some antibiotic-resistant strains. Ginger adds its own warming, surface-releasing properties to the mix.

Method

1. Peel the garlic cloves and smash each one lightly with the flat of a knife to crack it open.
2. Wash the ginger and slice it, keeping the skin on.
3. Place garlic and ginger in a small pot with 900 ml of water.
4. Bring to a boil, then reduce heat and simmer for about 20 minutes until reduced to roughly 600 ml.
5. Add brown sugar to taste, stir until dissolved. Drink warm.

Nourilo’s Tips

During a meningitis outbreak, traditional practice was to simmer 2 oz of garlic and 1 oz of wild chrysanthemum into a decoction for gargling, several times a day, as a preventive measure. For daily prevention, a cup of this tea 2–3 times a week during flu season is reasonable. If you are recovering from a cold rather than trying to prevent one, dress warmly after drinking and rest — the tea is meant to help the body’s natural response.