Ingredients :

• Whole cloves — Take them whole, never ground. The powder loses its intensity in a few weeks and you’ll end up with a dull tea. Whole, cloves keep their essential oils locked away until the moment you heat them. Choose them very dark, almost black, with the small rounded bud intact on top — a sign they are fresh and still aromatic.
• Filtered water — Hard tap water fights with the clove aromas and you will taste the difference in the cup. A simple filter jug is more than enough. No need for bottled mineral water.
• Raw honey — If you want to sweeten it, avoid the transparent liquid honey from supermarkets — that one has nothing left to say. Choose a slightly thick, cloudy honey with character: thyme, acacia, or buckwheat depending on your preference. It softens the clove’s heat without overpowering it.
• Lemon (optional) — A slice changes the balance of the cup. The acidity cuts through the spicy roundness and adds liveliness to the drink. It’s better to squeeze a bit directly into the cup rather than just letting a slice float on the surface without truly infusing.