Ruby, Ginger & Rose
Ruby, Ginger & Rose: ginger, nausea & digestive traditions. Explore traditional ingredient uses, evidence, and cautions.
Styled cup illustration · brewed color may vary.
Hibiscus and rose hips bring a ruby-red, tart fruit character. Ginger adds warmth and orange peel a citrus finish. The rose in this recipe is rose hips, not rose petals.
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Back to shopHow to brew
Hot infusion
1–2 teaspoons · 1 cup / 8 fl oz · Just-boiled water · 212°F / 100°C · 10–15 minutes
- Pour just-boiled water over the tea.
- Cover and steep for 10–15 minutes.
- Strain before serving.
Cold brew
2 teaspoons · 1 cup / 8 fl oz · Cold water · refrigerate · 12–24 hours
- Add the tea to cold drinking water in a clean, covered container.
- Steep in the refrigerator for 12–24 hours.
- Strain and serve chilled.
Use a clean, covered container. Steep in the refrigerator at 40°F / 4°C or below, then strain and keep refrigerated.
Strain well to catch the fine pieces of rose hip.
Traditional medicinal uses
Ginger, nausea & digestive traditions
Ginger has been used in herbal traditions for nausea and digestive discomfort. Hibiscus and rose hips bring the tart, fruit-forward character of this blend.
Evidence and cautions
Some ginger studies concern supplements, particularly for pregnancy-related nausea; results vary by use and preparation. Those results do not establish an effect for this tea.
Ginger can cause heartburn or stomach discomfort and may interact with medicines. Ask a qualified clinician about herbs if you take medicines, are pregnant or breastfeeding, or are choosing a tea for a child. Follow the product’s preparation directions.
Ingredient history for education. This blend is not intended to diagnose, treat, cure, or prevent disease.