I’ve been making this ginger and turmeric tea at the start of winter for years, to really help boost my immune system and provide some prevention against colds and flus, as well as help reduce any symptoms should they appear. I don’t have exact measurements for all of the ingredients – they are really all to taste. When I make a cold batch, I prefer it heavier on the lemon, and when I made a warm batch, I prefer it heavier on the turmeric and chamomile. It really is up to you!
The main metabolite present in turmeric is curcumin, which has low bioavailability in the body and rapid metabolism in the liver and intestines. Therefore, there are a few really simple things you can do to increase absorption. Curcumin is fat soluble, so you need to consume it will good quality fat to increase absorption. Secondly, some studies have shown that consuming piperine with curcumin can significantly increase absorption. Piperine is an alkaloid found in black pepper. Therefore, adding a small amount of black pepper (you can’t taste it!) and good quality fats, such as macadamia or coconut oil, when serving this tea can really help turmeric work its magic.
Have a look at these articles if you are interested in turmeric and its claimed properties:
Effects on rheumatoid arthritis, reduction in food allergies, bioavailability of curcumin, turmeric and Alzheimer’s disease, effects on diseases, ginger and turmeric on joint pain and disease, turmeric and cancer.
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1 litre boiling water
1 Chai tea bags
2 Chamomile tea bags
1 Lemongrass tea bag
Turmeric Root, minced (or ground turmeric)
Ginger Root, minced (or ground ginger)
2 cinnamon sticks (or 4 tsp ground cinnamon)
1 tsp Coconut Sugar
Small pinch ground black pepper
1 tsp macadamia, avocado or coconut oil per cup of tea
1. Poor boiling water into jug.
2. Slice lemons and add to jug.
3. Add all spices, pepper and sugar to taste. I personally like about 2cm of turmeric and ginger root, 2 whole cinnamon sticks and coconut sugar.
4. Now add your tea bags – again I find this can be to taste and sometimes I’ll add more chamomile and less chai, or more lemongrass and no chai. I find it really helpful to tie the string and label of the tea bag around a wooden spoon and then lay this horizontally across the opening of the jug, allowing the tea to still seep into the jug.
5. Allow to seep for at least 30mins. If you want to drink it chilled, simply refrigerate overnight.
6. Now take out and dispose of cinnamon stick and tea bags.
7. Optional: I personally prefer my tea really smooth, with no ‘floaties’ or chunks of spices or tea, so I pour my tea into another jug with a spout. I then place a strainer over the jug I wish to display it in, pour through and dispose of any leftovers onto the garden.
Add a teaspoon of desired oil into each cup, and serve! If serving cold and using coconut oil, you may like to melt it first.
This recipe is also great to make your own tea bags for easy use, or for gifts.