Making homemade teas from natural ingredients is very easy. You simply throw your ingredients into a pot, fill it with water, and brew until the water has changed color and is infused with the flavor of the ingredients. The teas can then be kept in the fridge in a container and rewarmed as needed, or as in our case, left in the pot on the stove top, drunk within a few hours, and more made to replenish what was drunk.
Since I know that some folks really appreciate more specific recipes, however, I’m going to post below a couple of my favorite versions.
Cinnamon Ginger Tea
In a pot filled with 6 to 8 cups of water, put a fresh piece of ginger root, about 3 to 4 inches in length, with 4 large cinnamon sticks. Bring the water to a gentle boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes. Strain out the ginger root and cinnamon and drink the tea warm or cold, plain or with a drizzle of honey if you prefer to sweeten it.
NOTE: I keep ginger root frozen in my freezer which I just pull out and plop into the water whenever I need it. Also, you can reuse the ginger root and cinnamon sticks several times before they need to be thrown out, so after straining them out of your tea, put them into a container in your fridge until needed for their next use. Also, ginger tea is great for upset tummies!
Citrus Peel Tea
In a pot filled with 4 to 6 cups of water, put fresh orange peels from two large oranges, or four tangerines or clementines, or three mandarin oranges or four lemons or limes. Bring the water to a gentle boil over medium-high heat, then turn off the water and let the peels steep for an hour or so. Serve warm or at room temperature.
NOTE: I usually use the whole peel, including the white pith because so much of the nutrients are in the white pith, but some folks find that to be too bitter. If you use a peeler to peel the outside of the citrus peels, you’ll avoid the pith and get more of just the outside peel. You can also dry citrus peels by simply letting them sit on a rack until they dry out and then store them in a tightly sealed glass container until you need them. If you’re using dried peels versus fresh, though, you usually only need half the amount for the tea because the flavor is more concentrated. Citrus tea is good for coughs and chest congestion.
Korean Barley Tea (Bo-ree-cha)
In a pot filled with 8 cups of water, put about 1/2 cup of roasted barley which you have rinsed well. Bring the water to a gentle boil over medium-high heat and then reduce the heat and allow the tea to simmer for about 15 to 20 minutes. With this tea, the barley will settle to the bottom as it steeps. Strain out the barley and allow the tea to cool. We always drank it cold or at room temperature.
NOTE: I usually buy my roasted barley at the Korean grocery store but I’ve noticed that you can now find it at regular grocery stores, too. Barley tea is strong and not sweet. If you like a sweeter tea, you can purchase roasted corn and mix that with the roasted barley. You can also simply make a roasted corn tea which my mom used to make as well. Barley tea has a lot of antioxidants, and many folks swear by its ability to help with digestion and regulation of the body.