Peel the ginger and slice it thinly, in small pieces.
Boil the water.
There are three ways to perform the next step – the method will depend on your preference:
Pour the boiled water into a teapot that you have already placed the freshly sliced ginger into. Put the lid on the teapot to stop the pot cooling down too quickly and to keep the aromatic ingredients in the tea. Steep for 10 – 15 minutes.
If you boil the water in a saucepan rather than in a kettle, you can add the ginger to the saucepan and simmer for 15 – 20 minutes. Let it sit for 5 minutes before pouring after simmering.
Use a teaball to hold the sliced ginger and steep in a cup for 15 minutes. Make sure to use a saucer to cover the top of the cup to prevent the aromatic elements from escaping.
Strain the tea after steeping or boiling and serve. Add sweeteners or flavour if desired.
Drink hot, at room temperature or cold – as preferred

I have a kitchen tool that allows me to shave transparent slices of ginger. Ginger taken in this form is placed on the tongue and suckled to aide digestion. Take the slices and dry till they are brittle as very dry leaves. Store in a jar till needed. Bring water to a boil only for 10 seconds. Micro wave works good. Do not boil too long because the minerals in the water will distress the flavor. Add Ginger and let set for 3 minutes.

How do I use ginger to make tea?

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