Turmeric and Honey Tea

Why people make this tea

Turmeric has moved from Asian kitchens into global wellness culture, and for good reason: curcumin, its signature active compound, is one of the most studied plant substances in modern nutrition research for its anti-inflammatory and liver-protective properties. In the Chinese food-therapy tradition, turmeric (jiang huang) has been used for centuries for its qi-moving, pain-relieving, and bile-promoting effects — associated with relieving joint aches, reducing abdominal bloating, and supporting liver and gallbladder function. Making a simple tea from fresh turmeric root with honey is one of the most direct and pleasant ways to incorporate it into daily life.

Method

1. Wash the fresh turmeric root; do not peel.
2. Cut into thin slices, then use the flat side of a knife to lightly crush each slice — this helps release the curcumin during cooking.
3. Place in a pot with 900 ml of cold water.
4. Bring to the boil, then simmer for 15 minutes until the liquid reduces to about 2 cups.
5. Pour into cups and allow to cool slightly before stirring in honey to taste.
6. Drink morning and afternoon. Do not add honey to boiling liquid.

Nourilo’s Tips

Old (mature) turmeric has a deep brown exterior and a more potent therapeutic effect than young turmeric, which is lighter in colour. This tea has a mild, slightly earthy flavour with very little spice heat. Regular drinking is associated with building immune resilience and supporting the body against seasonal flu. If fresh turmeric is unavailable, 5 g of turmeric powder (jiang huang fen / huang jiang fen) can be used as a substitute — the powder sold in spice shops and used in curry is the same ingredient. If you have fatty liver, substitute maple syrup for honey. Best consumed in the morning or during afternoon tea time.