Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia, and West Asia.

Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.

The concept of tea was introduced to the U.S. by the Dutch in the mid-1640s. It was known as the First Amsterdam drink and has evolved into various flavors. Since China had invented the idea of tea, the U.S. only began learning of their methods when the Dutch brought it over during trade.

In the Tang dynasty, tea was flavoured to counteract the bitter taste. Ginger was favoured among tea drinkers, in addition to onion, orange peel, cloves, and peppermint.

In Japan, it is called Shōgayu (生姜湯).

In Korea, ginger tea is called saenggang-cha (생강차; 生薑茶, [sɛ̝ŋ.ɡaŋ.tɕʰa]). It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water. Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. Nowadays, powdered instant versions are also widely available. When served, the tea is often served garnished with jujubes and pine nuts. When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweeteners according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.

In Bruneian, Malaysian and Singaporean cuisines, ginger tea is usually called teh halia. It is not a pure ginger tea, as it is brewed of strong sweetened black tea, ginger rhizome, sugar with milk or condensed milk.

In Indonesia, it is called teh jahe. In Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular.