Lemongrass Ginger Tea
Lemongrass and fresh ginger simmered together: a clean, citrusy, spicy cup from the Southeast Asian kitchen.
Lemongrass ginger tea is made by simmering bruised lemongrass stalks with slices of fresh ginger, a pairing common in Thai and Vietnamese kitchens. The cup is lemony, spicy and clean.
Sensory profile
You should taste
How it unfolds
Where it sits
Published as caffeine-free. Botanical infusions carry no caffeine unless blended with tea or coffee.
Related gear
Related reading
| Brewing method | Stovetop Decoction |
|---|---|
| Brew ratio | 1:15 |
| Dose & yield | 16g → 240g |
| Grind size | Bruised stalks and sliced root |
| Water temperature | 212°F / 100°C |
| Target brew time | 10:00-15:00 simmered |
| Serving | 8 oz cup (240ml) |
What you need
- 16 g dried botanicals, whole or cut
- 240 g filtered water at 100°C
- Honey or lemon to finish, optional and added after tasting
Required gear
- Saucepan with a lid
- Fine strainer
- Heat source with a low setting
- Scale
Step-by-step protocol
- 0:00Crack or bruise any hard roots, bark or spices. Whole pieces give up very little.
- 0:02Combine 16 g of botanicals with 240 g of cold water in a saucepan.
- 0:05Bring to a bare simmer with the lid on, so the aromatics condense back in rather than boiling off.
- 12:35Hold at a simmer, never a rolling boil, for the full time.
- 13:35Strain through a fine sieve and serve. Sweeten only after tasting.
Troubleshooting
What it may be good for
Bruise the stalks
Lemongrass gives up its scent when it is crushed. Bash the stalks with the back of a knife and slice them thin before they go into the pot.
What to watch out for
- Herbal drinks are not automatically right for everyone. If you are pregnant or nursing, take regular medication, or have a medical condition, check with your doctor or pharmacist before drinking an herbal tea regularly.
Lemongrass ginger tea is made by simmering bruised lemongrass stalks with slices of fresh ginger, a pairing common in Thai and Vietnamese kitchens. The cup is lemony, spicy and clean. Simmered for ten to fifteen minutes, then strained and sweetened with honey or lime.
Origin & Story
This is a drink you can smell from across the room. Lemongrass, Cymbopogon citratus, is a tall tropical grass native to southern India, Sri Lanka and the Malay Peninsula, and when its stalks are bruised they release citral, the compound behind its clean lemon scent. Ginger, which probably began in maritime Southeast Asia, adds the heat.
The pairing is Southeast Asian shorthand. In Thai kitchens the stalks are bashed with the back of a knife, sliced thin and boiled with ginger for about ten minutes, then sweetened. In Vietnam a common home method simmers ginger slices for about ten minutes and adds the lemongrass for another five to seven. Both are served hot or over ice.
Fresh ingredients are what the recipe wants. One Vietnamese formula calls for about 18 to 20 g of ginger and 60 g of lemongrass, about five stalks, for a liter of water, a generous amount that gives a clear, strongly scented tea.
Honey and lime finish it. The sweetness softens the heat of the ginger, and the lime sharpens the lemongrass instead of competing with it.
Simmer 12 g of bruised, sliced lemongrass and 4 g of sliced ginger in 240 ml of water for ten to fifteen minutes, then strain.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 70/100 |
| Acidity | 38/100 |
| Bitterness | 18/100 |
| Body | 40/100 |
| Aroma | 96/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Lemongrass Ginger Tea?
Lemongrass Ginger Tea is naturally caffeine-free, so one serving, 8 oz cup (240ml), contains no measurable caffeine.
What temperature should I use for Lemongrass Ginger Tea?
Simmer gently at around 100°C (212°F) with the lid on. A hard boil drives off the aromatics.
How long should Lemongrass Ginger Tea be extracted?
Timing: 10:00-15:00 simmered. Method: Stovetop Decoction. Ratio: 65g fresh lemongrass and ginger per Liter of water (16 g in 240 ml). Grind or leaf format: Bruised stalks and sliced root.
Why does my Lemongrass Ginger Tea taste bitter?
Decoctions turn bitter when they are simmered too hard or for too long. Keep it to a bare simmer with the lid on, and strain it on time.
Can I use dried lemongrass and ginger?
Yes. Dried cut lemongrass brews in about three to five minutes in boiling water, and dried ginger slices take a little longer. The cup is less bright than one made from fresh stalks, but it is a quick way to make it.
Is lemongrass tea served hot or cold?
Both. In Thailand and Vietnam the tea is drunk hot, and it is also chilled and served over ice, usually with honey or sugar and a squeeze of lime.
Who should avoid Lemongrass Ginger Tea?
Herbal drinks are not automatically right for everyone. If you are pregnant or nursing, take regular medication, or have a medical condition, check with your doctor or pharmacist before drinking an herbal tea regularly. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
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