Tea for digestion

Ginger tea is a beverage in many countries, made from ginger  root. In general, the tea is made by boiling peeled and sliced ginger to which honey is often added. Sliced orange or lemon fruit may also be added to give a flavour. In Korean cuisine, ginger tea is called saenggang cha  (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam. In Japanese cuisine it is called shōgayu (生姜湯). In Philippine cuisine it is called salabat and served in the relatively cold month of December. From its main ingredient ginger tea derives a flavor that is spicy and stimulating.