How to Make Ginger Tea with Fresh or Ground Ginger
For one mug, slice or grate a 2–3 cm piece of fresh ginger (about 10–15 g), pour over 250 ml of just-boiled water and steep, covered, for 5–10 minutes; or stir in ½ teaspoon of ground ginger. Simmer the fresh root for 10–15 minutes if you want it stronger.
It is a warming drink rather than a tested remedy, and ginger commonly causes heartburn or stomach upset; if you are pregnant or take warfarin, ask a midwife, doctor or pharmacist before drinking it regularly.
Ingredients
- 2–3 cm piece (about 10–15 g) per mug Fresh ginger rootChoose firm, smooth root. Peeling is optional; scrub it well if you leave the skin on
- ½ tsp (about 1 g) per mug Ground ginger (instead of fresh)Use this if you have no fresh root. It doesn't dissolve, so stir before each sip
- 250 ml (1 cup) per mug WaterFreshly boiled
- 1–2 tsp Lemon juice (optional)Add after steeping
- 1 tsp Honey (optional)Stir in once the tea has cooled a little
Equipment
- Sharp knife or fine grater
- Mug with a saucer or lid to cover it
- Small saucepan (for the simmered version)
- Tea strainer or small sieve
Method
Wash and prepare the root
Scrub the ginger under running water. Peel it with the edge of a teaspoon if you like, then cut a 2–3 cm piece (about 10–15 g) into thin slices, or grate it finely. Grated ginger gives a stronger, cloudier tea than slices.
Boil the water
Boil 250 ml (1 cup) of fresh water per mug. Let it stand for a few seconds off the boil before pouring, so it doesn't splash.
Steep it, covered
Put the ginger in the mug, pour over the water and cover the mug with a saucer. Leave it for 5 minutes for a mild tea or 10 minutes for a spicier one. Covering keeps the heat and aroma in.
Or simmer it for a stronger tea
For a fiery tea, put the sliced or grated ginger in a small pan with 300 ml of water, bring it to the boil and simmer gently for 10–15 minutes. Some water evaporates, which leaves about a mugful.
Using ground ginger instead
Put ½ teaspoon of ground ginger in the mug, add a splash of hot water and stir to a paste, then top up with 250 ml of just-boiled water. Leave it for 3–5 minutes. The powder settles, so stir before drinking, or strain it through a fine sieve or paper filter.
Strain, flavour and drink
Strain out the slices or pulp. Add lemon juice, and honey once it has cooled a little, to taste. Taste first: if it is too hot on the tongue, use less ginger next time rather than drinking more water after.
Making a bigger batch
Scale up to 50–60 g of sliced ginger per litre of water and simmer for 15 minutes. Strain it, let it cool, and keep it covered in the fridge. Reheat a mugful at a time, and drink it within a day.
Safety
- Heartburn, indigestion, belching, nausea and stomach upset are common side effects of ginger. If it upsets your stomach, use less or stop1,2
- Pregnancy: the EU herbal regulator says it is preferable to avoid medicinal ginger as a precaution. Ask your midwife or doctor before drinking it daily2
- A review of warfarin interactions lists ginger among foods and herbs that may raise bleeding risk. If you take warfarin, ask before drinking it regularly3
- The EU regulator does not recommend medicinal ginger while breastfeeding, as safety is not established. A cup now and then is food, not a medicinal dose2
- Let the tea cool before giving it to anyone else, and keep hot mugs and pans out of children's reach
Variations
Add a slice or two of lemon to the mug with the ginger, or squeeze in 1–2 teaspoons of juice after steeping. Lemon is acidic, so rinse your mouth with water afterwards if you drink it often.
Steep a few fresh mint leaves with the ginger for the last 3 minutes. It softens the heat.
Make the batch version, let it cool, then keep it in a covered jug in the fridge and pour over ice. Drink it the same day or the next.
Add ¼ teaspoon of ground turmeric to the mug with the ginger. See our turmeric tea guide for what turmeric in a cup can and can't do.
Does it actually work?
Our ginger entry rates its best-supported use, nausea in early pregnancy, 3 (Moderate): a meta-analysis of 12 trials found ginger eased nausea more than placebo but did not significantly reduce vomiting, and the authors rated the evidence low quality. Those trials used ginger supplements, mostly capsules of powdered root under 1.5 g a day, and NCCIH notes that most studies tested supplements rather than foods.
We found no trial and no regulator dose for ginger tea, so a mug is not a measured or tested treatment. Evidence for period pain is also rated 3, and for travel sickness, chemotherapy sickness and knee pain it is weaker or mixed. Enjoy it as a warming drink, and see /ingredients/ginger/ for the full ratings.4,1
Questions people ask
How much fresh ginger do I use for one cup of ginger tea?
About 2–3 cm of root, roughly 10–15 g, sliced thinly or grated, for 250 ml of water. Grated ginger and longer steeping both make it stronger, so start at the lower end and adjust to taste.
Can I make ginger tea with ground ginger?
Yes. Use about ½ teaspoon per mug, mix it to a paste with a little hot water first, then top up. The powder doesn't dissolve, so it settles at the bottom; stir as you drink or strain it through a paper filter.
Is it safe to drink ginger tea every day?
For most adults, ginger in food amounts is a normal part of the diet, but heartburn and stomach upset are common side effects. If you are pregnant or breastfeeding, take warfarin, or take any regular medicine, ask a pharmacist, midwife or doctor before making it a daily habit.
Does ginger tea help with nausea?
Ginger supplements eased nausea a little more than placebo in pregnancy trials, though not vomiting, and the evidence is low quality. Nobody has tested tea, and the amount of ginger in a cup is not measured, so it may or may not help you. Persistent sickness in pregnancy needs a midwife or doctor.
Should I peel ginger for tea?
It is up to you. The skin is thin and edible; scrub it well under running water if you leave it on. Peeling with the edge of a teaspoon wastes less root than a knife.
Sources (4)
- Regulator/health agency NCCIH. Ginger: Usefulness and Safety. National Center for Complementary and Integrative Health (last updated February 2025).
- Regulator monograph European Medicines Agency HMPC. European Union herbal monograph on Zingiber officinale Roscoe, rhizoma, Final Revision 1 (EMA/HMPC/885789/2022). 2025.
- Systematic review Tan CSS, Lee SWH. Warfarin and food, herbal or dietary supplement interactions: a systematic review. Br J Clin Pharmacol. 2021.
- Systematic review Viljoen E, Visser J, Koen N, Musekiwa A. A systematic review and meta-analysis of the effect and safety of ginger in the treatment of pregnancy-associated nausea and vomiting. Nutr J. 2014.
Educational only. Patch-test anything new on your skin, and stop if it irritates.
Reader notes
Experiences and questions from readers, read by an editor before they appear. They are personal accounts, not evidence, and are not medical advice.