10/26/2026
Meet ginger. Thousands of years of history, a rather impressive résumé, and still making its way into our teacups.
Welcome to Behind the Blend, our new series exploring the ingredients in our teas, their history, and what makes them so special.
First up, ginger!
Fun fact: Ginger isn’t actually a root. It’s a rhizome, an underground stem that’s been cultivated in Asia for thousands of years.
Long before it became a staple in chai, ginger was used in traditional Chinese medicine and Ayurveda to support digestion.
And modern research has uncovered a few interesting things:
🍃 Digestion: Traditionally used to soothe upset stomachs, with research suggesting it may help the stomach empty more efficiently.
🍃 Nausea: One of the best-studied herbs for nausea, particularly pregnancy-related queasiness.
🍃 Inflammation: Contains gingerols and shogaols, natural compounds being studied for their anti-inflammatory properties.
🍃 Flavor: That warm, slightly spicy kick in your favorite chai? You can thank ginger for some of that.
You’ll find ginger in all of our chai blends and more!
Turns out, there’s quite a bit of history and science hiding in your teacup.
The Tea Spout | Chesterfield, MO
For educational purposes only. Not medical advice.