Garlic Ginger Brown Sugar Tea

Why people make this tea

When flu season arrives and temperatures drop, this pungent little tea has been a household standby across Cantonese families for generations. Garlic is one of the most potent natural antimicrobial foods known to traditional herbalism, and the red- or purple-skinned variety — along with solo (single-clove) garlic — is said to contain the highest concentration of allicin. Paired with warming ginger and soothing brown sugar, the combination is traditionally used to warm the stomach, move circulation, and help the body mount its defenses against seasonal illness. Nourilo also notes an interesting finding from Korean research: garlic that has sprouted for about five days may actually have higher antioxidant activity than fresh garlic, and may offer particular support for heart health and cancer prevention — so sprouted garlic need not be thrown away.

Method

1. Bring 2.5 cups of water to a boil. Add the ginger slices and simmer for 5 minutes.
2. Add the sliced garlic cloves and brown sugar.
3. Continue to simmer for 3 minutes until the sugar dissolves.
4. Pour into cups and serve warm.

Nourilo’s Tips

This recipe makes 2 servings. For larger families, scale up proportionally. Take it 2–3 times per week as a general preventive — not every day. If using sprouted garlic, the amount is roughly the same. Cancer patients should skip the sugar. Those with yin-deficiency heat, eye problems, or stomach ulcers should not drink this regularly.