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生姜茶 Sengancha.
龍馬生姜を使用し、韓国の伝統的なレシピで少量ずつ愛情込めて作られた贅沢なシロップです。他のジンジャーシロップと異なり、「生姜茶」は地元産の梨を使用しています。梨は、韓国では風邪に生姜が効くことで知られていますが、東洋医学では呼吸器系の症状や喉の痛み、解熱、炎症、二日酔いなどに効くとされる重要な食材なのです。
このシロップのために選んだ砂糖は、奄美大島産の素焚糖です。無香料のサトウキビ糖で、他の材料の味をマスキングせず、ブーケに独自の香りを加えることで知られています。
ココモのせんがん茶は、梨を使用しているため、比較的まろやかな味わいでありながら、生姜の風味もしっかりと感じられます。冬の夜には暖かく、夏の日には爽やかな気分にさせてくれるでしょう。紅茶に入れる場合は、お湯とシロップを5：1の割合で薄めることをおすすめします。ジンジャーエールに混ぜる場合は、スパークリングミネラルウォーター（またはソーダ）とシロップを5:2の割合で混ぜるのがおすすめです。アイスクリームやパンケーキ、ヨーグルトにそのままかけてもOKなのもお忘れなく! Kocomoのせんがんチャは、おいしくてヘルシー。
Made with our own ginger, this luxurious syrup is lovingly handmade in small batches to a traditional Korean recipe. Unlike other ginger syrups, our "Sengancha" includes locally grown Nashi. In addition to the benefits of ginger in treating colds, well known in Korean medicine, Nashi is another important ingredient in oriental medicine, having properties that are said to relieve respiratory symptoms and sore throats, aid fever management, and treatments for inflammation, and hangover recovery.
The sugar we chose for this syrup is raw Sudakitou from Amami O Shima. It's an unflavoured cane sugar that is best known for not masking the flavours of other ingredients while adding its own distinct aroma to the bouquet.
Because the recipe includes Nashi, Kocomo’s せんがんチャhas a relatively mellow flavor, while still distinctively gingery. It will both warm you on a winter’s night and refresh you on a summer day. When diluting for tea, we recommend a 5:1 ratio of hot water to syrup. When mixing ‘ginger ale’, we recommend a ratio of 5:2 sparkling mineral water (or soda) to syrup. Don’t forget that you can pour it straight over ice cream, pancakes, or yogurt! It’s both delicious and healthy however you use it!
Of course, our ginger too is grown with absolutely no synthetic fertilisers, pesticides or herbicides. To retain moisture over the summer months and insulate the soil as we approach the first frosts, we heavily mulch our ginger beds with organic materials such as chopped bamboo and sasa, autumn leaves, or locally cut grasses
We have experimented with various types of ginger but have chosen to concentrate on a cultivar called "Ryoma" from Kochi prefecture. We think that "Ryoma" has the best combination of size and flavour and we use only this in all our ginger products.
Gingerol is the main bioactive compound in ginger. It’s responsible for much of ginger’s medicinal properties.
Gingerol has powerful anti-inflammatory and antioxidant effects, according to research. For instance, it may help reduce oxidative stress, which is the result of having an excess amount of free radicals in the body .
Anti-Nausea
Ginger helps you through the tough stuff! Recommended for nausea and vomiting for pregnancy, ginger is also effective against nausea after chemotherapy
Anti-inflammatory
Moving gingerly? Add spice to your life. Ginger contains analgesic and anti-inflammatory phyto-chemicals (gingerols, shogaols) believed to soothe joint and muscle pain.
Digestion
Ginger makes you feel good on the inside. Phenolic compounds in ginger stimulate digestion, relieving gastrointestinal irritation and improving gastric mobility.
Antioxidant
Life is better with ginger. Strong antioxidant properties of ginger are known to promote longevity by protecting cells from damaging free radicals, which can cause disease.
Circulation
Ginger makes your heart happy. Findings show gingerols from ginger prevent abnormal coagulation and improve circulation. Ginger intake lowers cardiovascular-related risk factors.
Metabolism
Gingerols and other phenolic compounds in ginger relax peripheral blood vessels and promote sweating—properties that increase blood flow and metabolism —an energizing effect.
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