GINGER TEA

• Fresh ginger – 80 g
• Fresh cinnamon pieces- 20 g
• Water – 8 cups
• Optional (just before you serve the tea) – 4 to 5 pine nuts, 1 tsp of honey

Preparation

1. Clean the ginger well (peel the skin off as well). – I scrubbed it with rough cloth first then used a spoon to scrub off the skin
2. Rinse the cinnamon in cold water. (You don’t need to cut them into small pieces, mine was already in small pieces.)
3. Thin slice the ginger.

Cooking

1. Put the ginger, cinnamon, and water into a pot.
2. Boil it on medium (or low) heat for about 25-30 minutes.
3. Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon)
4. Serve it in a tea cup. (You can also add some pine nuts and honey)

(thank you- borrowed from: http://mykoreankitchen.com/2006/11/30/ginger-tea-saenggang-cha-in-korean/ )

GINGER



Besides reducing inflammation, ginger has many other benefits. It helps relieve nausea, destroys a host of viruses, and in some laboratory studies has shown promise as an anticancer agent.
Preparation and Dosage
The part of ginger we use is not a root, as one might guess from the way it looks. It's actually the rhizome, or underground stem. The spicy, aromatic compounds in the rhizome that impart the medicinal activity to ginger are relatively susceptible to heat and oxygen, so tread gingerly when making medicine from this herb. To make a tea, cut a two-inch cube of rhizome into slices and simmer them in one cup of water on low heat for 10 minutes. Cover the pot while cooking to retain as many volatile constituents as possible. Remove the slices, and sip the remaining liquid before a meal. Eat the slices after drinking the tea. Drink three cups of tea per day, one before each meal.
Ginger capsules or powder are also widely available. Take at least 2,000 milligrams three times or more per day with or without food. Just be sure to use powder that has not been sitting around too long, as it can lose its potency.
People often make the mistake of taking too little ginger and thus don't gain the full benefits.
Storage
Store fresh ginger rhizomes in a cool, dark, dry place. Do not keep them in the refrigerator, even after cutting them, or they will shrivel up. Use within 2 to 3 weeks for optimal effects. Capsules or powder should be kept away from heat and light.

(from http://health.howstuffworks.com/wellness/natural-medicine/herbal-remedies/medical-uses-for-ginger-ga.htm)