Ingredients :

• Fresh ginger — This provides the character. Good ginger should be firm to the touch — if it gives or shrivels when pressed, leave it at the bottom of the bin. No need to peel: rinse well, slice into 4 to 5 mm rounds. The skin doesn’t cause any issues with infusion and you make life unnecessarily difficult by removing it.
• Whole cloves — Whole, not powdered. Powder disperses in the liquid and gives too strong a taste, sometimes frankly acrid. Whole cloves infuse gently and gradually. Four to six cloves is the right range — beyond that, it can turn into a trip to the dentist’s office.
• Honey — Add it after heating, directly into the cup. At high temperatures, honey loses some of its qualities and its taste changes. A small teaspoon is usually enough — start there before adding more.
• Lemon — Just a squeeze of juice, not the whole pressed fruit. Half a lemon for two cups, no more. it brings a lightness that contrasts well with the warm-spicy side and prevents the tea from feeling heavy.