Mid-November, the sky is white, hands are cold, and you vaguely feel something coming on. This is exactly the time for this tea. No pharmacy, no miracle product — just what you have in your kitchen.
Ingredients :
- Red onion — Milder than white when cooked — it gives a less aggressive, almost slightly sweet flavor once infused for a long time. Cut it into thick rings, no need for millimeter precision.
- Fresh ginger — The important word is ‘fresh’. Powder doesn’t have the same bite, nor that heat that rises in the throat. Take an 8-10 cm piece. No need to peel — just scrape the skin with a spoon if it’s very thick.
- Garlic — A whole head seems like a lot. But with a long infusion, garlic loses its aggressive side — it adds depth without dominating. Crush the cloves flat with the blade of a knife, just to open them up a bit.
- Lemon — Crucial: add it off the heat, never during cooking. Heat destroys its bright acidity. Two lemons, their entire juice, after turning off the gas.
