The art of tea making is ancient and varied, coming from all parts of the world as it does. I am no expert. However, I've made many a pot of Ginger Tea for colds, flus, belly aches, inflammation or generally feeling run down. Here is my version.
Ginger Tea is a favorite go to in our homes, especially in the winter. We also enjoy it iced in summer, maybe with sparkling water.
+ Large piece of fresh organic Ginger
+ 2-4 (or more) organic lemons
+ 1/4 cup (or more) honey or other sweetener
+ Optional Addition: 2 TBSP of fresh organic Turmeric
Plus 6-8 quarts the best water you have access to
If you only have dried Ginger or Turmeric to use, use less as a dried version will be concentrated!
Using a cheese grater or food processor, shred a good-sized Ginger rhizome, about the size of your hand
Add the shredded Ginger to a large stock pot with 6-8 quarts of cold water
Bring to a near boil or slow boil, then turn down heat to a simmer
Simmer the Ginger for a minimum of 40 minutes, up to an hour
Remove from heat and add 2-4 lemons. Squeeze them, add the juice and the peel to the pot. PLEASE NOTE: only add the peels if you have organic lemons, if you are using non-organic lemons only add the juice and pulp.
Allow to sit 5 minutes to infuse lemons and to cool a bit
Stir well, then strain into a thermos or glass jar, using a mesh strainer
Add honey, maple syrup, or your favorite natural cane sugar to taste. The tea is quite spicy and tangy, so you will need to add 1/4 cup or more
Pro Tip: You can also add in Turmeric for a little antioxidant and anti-inflammatory boost.