In a small saucepan, bring the water to a boil over medium-high heat.
Meanwhile, clean and chop your fresh ginger into 1-2" pieces. I use roughly 1-2 slices of ginger per cup of tea.If you use non-organic ginger, you will want to first peel it.
Add the ginger to the saucepan* and stir, then reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.
Strain the tea into mugs/teacups and then add a thin slice ( or two) of fresh lemon to each cup ( or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!
Using Ginger Juice Pulp:
Whenever I make ginger juice, I save the pulp into teaspoon-sized servings in an ice-cube tray. Once frozen, I pop them into a silicone bag and remove them as needed.
When making this tea, remove 1-2 teaspoon sized pieces of pulp from the freezer and place it in a tea strainer.
Pour the boiling water over the pulp and then leave to steep for 5-10 minutes. The flavor of ginger pulp tea will differ from that using fresh ginger. Not only because of the change in the steeping method, but also the texture of the ginger.
Once steeped, add lemon slices and honey and enjoy your honey ginger tea!
*You could also add your lemon slices to the pan for a more infused lemon flavor.Additional Notes
For a more robust flavor, you can use crushed or grated ginger before going through with either method ( stovetop or simple steep). You can keep ready-grated ginger in the freezer to simply pop out as, and when needed, so you don't have to do that step each time.
You can also make this recipe using homemade ginger powder - link in post( or dehydrated ginger). It's harder to strain, so it may be a tiny bit powdery. But it works in a pinch, for when there's no fresh ginger in the house.
You can make a large batch in one go for tea to drink over a few days. Simply leave to cool own entirely and transfer to an air-tight container in the fridge. You can drink it cold or heat a portion, as needed. In a way, it reminds me of this Homemade Ginger Lemonade.
For tea throughout the day, I'll often use a larger knob of ginger and simply refill the water in the pan every time it runs out until I need new ginger to get more flavor again.
Use a little ginger juice at the bottom of the mug for even more concentrated ginger power. This is especially good for when you feel a cold/cough coming on.
Flavored Ginger Tea:
Throw in a slice of dehydrated mango or apple, etc. for subtle, natural flavor and sweetness
There are several herbs/spices that work well with ginger tea, including cardamom, mint, cinnamon, turmeric ( fresh or turmeric powder. Add a hint of black pepper too, though, to take full advantage of the turmeric health benefits). Simply add the ingredient to the saucepan along with the ginger.
You can also add your regular tea bag/tea leaves to this concoction for a delicious twist on your usual brew ( it tastes great, I swear). My favorite options are green tea and breakfast tea. Simply steep in the 1-2 minutes and remove.