Herbal & Flower Teas
Red-Skin Garlic and Fresh Ginger Tea
traditionally used to support the body against seasonal colds and flu
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.
Who it suits / who should be cautious
- Suitable for adults and older children during cold season, especially those with a tendency toward chills, runny nose, or early-stage cold symptoms.
- This tea is warm in nature — those with a very heat-prone constitution should use it in moderation.
- For children under one year, this tea is quite warming; limit to half a small cup, once a week.
- For adults with a wind-cold type cold (chills, no fever, clear runny nose), this is particularly appropriate.
Why these ingredients (the food-therapy logic)
- Red-skin garlic (hong yi suan tou): All garlic varieties contain allicin and sulfur compounds that inhibit a wide range of pathogens. The red-skin variety is traditionally considered more aromatic and potent. Regular garlic or single-clove garlic (du zi suan) work well too.
- Fresh ginger with skin (sheng jiang): Warm and pungent. Traditionally used to release the exterior (help the body express early-stage illness through light perspiration), warm the stomach, and counteract cold. Keeping the skin on adds a slightly cooling quality that moderates the heat.
- Brown sugar (hong tang): Warming and blood-nourishing. Adds palatability and supports the warming, protective direction of this tea.
Ingredients (2 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Red-skin garlic cloves (or regular garlic) | ~19 g (5 qian) | Peel and smash lightly to crack open |
| Fresh ginger, sliced with skin on | ~23 g (6 qian) | About 6–8 slices |
| Brown sugar | to taste | Adjust to your preference |
| Water | 3 bowls (~560 mL) |
Method
- Peel the garlic cloves and smash each one lightly with the flat of a knife to crack it open.
- Wash the ginger and slice it, keeping the skin on.
- Place garlic and ginger in a small pot with 3 bowls of water.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until reduced to roughly 2 bowls.
- Add brown sugar to taste, stir until dissolved. Drink warm.
Bro Niu’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.
Community questions answered (selected)
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Q (Lily): Can a baby almost one year old drink this? Is once a week okay? Bro Niu: The tea is on the warming side for small children. Once a week is fine — give just half a cup each time.
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Q (Lily, follow-up): You said it’s warm — could it make baby too hot? Is there a gentler alternative? Bro Niu: For young children, you can use 1 oz of Job’s tears (coix seed) simmered in water, then add a slice or two of fresh lemon to steep briefly. This helps clear heat and supports the immune system. Raw Job’s tears are traditionally associated with antiviral properties.
Published April 7, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
