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During the frigid winter months when cold and flu are rampant, I am reminded to take good care of my family by cooking the right kind of food. One of my favorite wellness traditions is to make a big pot of shōgayu (生姜湯)— honey ginger tea. This soothing tea with a spicy kick is known for its ability to warm up the body and keep the cold at bay.
What is Honey Ginger Tea (Shōgayu)?
Shōgayu (生姜湯) translates to ‘ginger hot water’ and is a simple tea made by steeping ginger in hot water and sweetening it with honey. It is also a popular home remedy in Japan, passed down for generations to fight off common colds.
What Makes Ginger Tea Healthy?
It is the active compound found in ginger called gingerol that gives the rhizome both its spicy bite and its medicinal properties. You will feel the immediate warming effect by drinking a strong cup of ginger tea. This is why ginger tea has been used as a traditional cold remedy throughout Asia for hundreds of years.
More Health Benefits of Ginger Tea
Proven in both Asian and Western medicines, ginger can help strengthen the immune system and fight inflammation. Besides treating colds, drinking ginger tea can also offer benefits such as:
- Soothing a sore throat and suppressing a cough
- Boosting circulation
- Settling an upset stomach
- Preventing motion sickness and nausea, without the side effects of drowsiness
- Lowering cholesterol and blood pressure
Ingredients for Honey Ginger Tea
- Ginger – Considered a spice, ginger is the rhizome of a flowering plant widely used in cooking. Early-harvested young ginger is tender and mild, while mature ginger is fibrous and tough with a sharp, spicy bite. I recommend using mature ginger for shōgayu to get that classic warming kick.
- Water or tea – I usually keep it simple with plain filtered water, but you can swap it for brewed tea—such as green tea or black tea—for extra depth of flavor.
- Honey (or your choice of sweetener) – Sweetener is optional, but a touch of honey helps round out the spicy edge of the ginger and soothe the throat, making it much more approachable (especially for kids!).
- Citrus (optional, but recommended) – A squeeze of lemon, yuzu, Meyer lemon, or orange adds a bright, fragrant aroma alongside a boost of Vitamin C. You can use freshly squeezed juice, zest, or both—I typically go with fresh lemon juice.
- Potato starch or cornstarch (optional, but highly recommended!) – Adding a small starch slurry is a traditional Japanese technique that thickens the tea slightly, helping it retain heat longer and keep ginger particles evenly suspended. Mr. JOC was a bit skeptical when I first mentioned starch in ginger tea, but one sip completely won him over!
How to Make Honey Ginger Tea (Shogayu)
- Grate the ginger. I love using this ceramic grater.
- Simmer with water. In a saucepan, combine water and the grated ginger with its juice, then bring to a simmer over medium heat.
- Prepare the slurry. Make a slurry by mixing cold water and potato starch (or cornstarch).
- Season and thicken. Lower the heat, stir in the honey and freshly squeezed lemon juice, then drizzle in the slurry while stirring quickly until slightly thickened.
- Serve and enjoy. Serve shogayu in a teacup and enjoy!
Why Adding Potato Starch (Cornstarch) to Shogayu?
I assume the majority of you have your ginger tea without starch. That’s a more common way to enjoy it in Asia. Why do we add starch to the ginger tea? Let me share the three benefits!
- Retain heat. You can enjoy the warm drink for a much longer time.
- You get to enjoy the ginger bits in every sip! Shogayu with starch keeps the ginger pieces afloat. If you need a visual reference, it’s similar to the Chinese sweet and sour soup where all the ingredients are suspended in the soup. Well, my ginger tea is not as thick as the soup, but you get my point. If you don’t use starch, all the ginger bits settle at the bottom of the cup.
- Soothe your throat. If you have a sore throat, thick ginger tea will soothe your throat as you drink it. I can’t recommend it enough!
Nami’s Recipe Tips
- Grate against the grain for smooth texture. Hold the ginger root perpendicular to the grater teeth. In my kitchen, this simple angle trick prevents long fibers from clogging my ceramic grater. If tough fibers build up, I just trim them away with a knife.
- Always make the slurry with cold water. I learned early on that warm water causes potato starch to clump instantly! I always mix my slurry 1:1 with cold water, and I give it a quick stir right before pouring so the starch doesn’t settle at the bottom.
- Reheat thickened tea carefully to avoid splattering. Because potato starch gives this tea a lovely, thick body, it traps steam easily. When I reheat leftovers, I keep the heat low and stir constantly so it doesn’t bubble up and splatter.
- Protect the benefits of raw honey. In my recipe card, I stir regular honey directly into the saucepan so it dissolves quickly. However, if you’re using raw honey, high heat can destroy its delicate enzymes and antioxidants! To get the full health benefits, wait until your tea cools to a warm temperature (around 122°F / 50°C) before stirring the raw honey into your cup.
FAQ
How long do you steep ginger?
The longer you steep the ginger in the simmering water, the stronger and spicier it will taste. For my ginger tea, I bring the tea to a simmer, and that’s good enough, but feel free to adjust as you like. If you cook for a longer time, reduce the amount of the starch by half as more water has evaporated.
Can I skip honey (or lemon)?
Yes, they are optional. I recommend making it with honey (or lemon) for your first try, and you may skip it later if you don’t like it. Plain ginger tea without honey is quite strong.
My ginger tea is too thick. What do I do?
It’s possible that moisture continued to evaporate from the leftover ginger tea in the pot. If your ginger tea is thicker than what you like, add water, mix really well, and reheat.
How long does ginger tea last?
If you make a big batch, you can store it in the refrigerator overnight; however, I recommend consuming it soon. If the tea has gotten too thick, add water when you reheat.
Final Thoughts: Sip Shogayu All Winter Long
If there is one drink that can help boost your health during the cold winter months, this is it! Whether you’re coming down with a cold, stomach flu, or sore throat, a few hot cups of ginger tea offer instant comfort alongside your regular remedies.
In fact, many people in Japan sip shōgayu year-round for its incredible vitality and wellness benefits. I hope a warm mug of ginger tea brings comfort to you and your family this season!
Have you tried shōgayu before? Let me know in the comments below!
Other Healthy Drinks You May Enjoy
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Honey Ginger Tea (Shōgayu)
Ingredients
- 1 Tbsp fresh ginger (grated, with juice; from a big knob 2 inches, 5 cm)
- 2 cups water
- 2 Tbsp honey (optional)
- 1 tsp freshly squeezed lemon juice (optional)
For the Slurry (optional, but highly recommend)
- 1 Tbsp water
- ½ Tbsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
To Prep
- Cut off the tough ends of the ginger root and peel or scrape off the skin. Hold the root perpendicular to the grater teeth. Grate across the grain using a ceramic grater to keep fibers from clogging the surface.
- If tough fibers build up, simply trim them away with the knife. Gather 1 Tbsp fresh ginger (grated, including the juice).
To Simmer
- In a medium saucepan, add 2 cups water and the grated ginger. If you have more juice collected in the grater, you can add it to the saucepan.
- Mix and bring the mixture to a simmer over medium heat.
- Once simmering, lower the heat and add 2 Tbsp honey and 1 tsp freshly squeezed lemon juice. Stir to make sure the honey is completely dissolved. Note on Raw Honey: Regular honey can be stirred directly into the pot. If using raw honey, wait to stir it into your cup after the tea cools to around 122°F (50°C) to preserve its natural enzymes and antioxidants.
Optional Slurry
- Combine 1 Tbsp water and ½ Tbsp potato starch or cornstarch and mix well.
- Give the slurry a quick final stir and slowly drizzle the slurry into the pot. Stir quickly with a ladle to prevent lumps. Cook for a few seconds until the tea thickens slightly, then turn off the heat.
To Serve
- Pour the ginger tea into teacups, garnish with a lemon slice (optional), and enjoy!
To Store
- Keep the leftovers in the refrigerator overnight. Consume soon. If the ginger tea gets too thick as it sits, dilute it with water and mix well when you reheat.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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Editor’s Note: This post was originally published on January 19, 2022. It was republished with a new video on February 9, 2024.