News India Live, Digital Desk: Be it winter season or rain drops, we Indians have only one thing to rely on, a cup of ‘strong ginger tea’. Tell me the truth, has it ever happened to you that you crushed a lot of ginger in tea, but when you drank the tea, neither did it taste the same nor did your throat get the warmth that was expected? Or many times the tea burst as soon as you added ginger? If ‘yes’, then the fault is not in your ginger, but in the timing of putting it in the pot. Yes, making tea is an art and ginger is the biggest artist of this art. If he doesn’t get the entry at the right time, the whole show (i.e. your tea) can get spoiled. So, let us tell you today what is the real secret of ‘perfect tea’ made by the halwai or tapri wale bhaiya. What mistake do 90% of us make? Most of the people keep the pot on the gas, pour cold water in it and also add sugar, tea leaves and crushed ginger. Or some people first boil milk and water and then rub ginger in it. This method is completely wrong! If you put ginger in cold water, it will taste raw, but its real flavor will not dissolve in water. And if you add ginger after adding milk, the sourness of the ginger may cause the milk to curdle or the tea to become thin. So what is the ‘right time’? (Perfect Way to Make Tea) If you want such a tea that gives a “Wow” feeling as soon as you take a sip and the sore throat disappears immediately, then follow these steps: Give water a chance first: First of all, pour only water in the vessel and put it on the gas. When the water starts boiling (i.e. starts bubbling), that’s the right time. Crushed Ginger: Add the crushed ginger (not grated) to the boiling water. Let the magic happen: Now let it boil with the water for at least 2-3 minutes. This will happen that all the juice and medicinal properties of ginger will get mixed in every particle of water. The color of your water will become light golden.Tea leaves and sugar: Now when the aroma of ginger has settled in the water, then add tea leaves and sugar as per taste. Finally, milk: When the tea leaves leave their color, then add milk at the end and cook till one or two bubbles appear. What difference will this method make? When you first boil ginger in water, ‘Gingerol’ becomes active. This is the same element that works as a medicine for cold and cough. Taste: There will be no bitterness in the tea, but a pleasant pungent aroma. Health: This tea will be 10 times more effective in treating sore throat, cold and headache. Thickness: Your tea will never taste watery, it will be very thick and creamy. So the next time you feel a craving for tea, do not throw everything together in a hurry. Give some love and time to the tea, add ginger at the right time… then see how the wonderful aroma from your kitchen spreads throughout the house!
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