Ingredients :

• The avocado pit — Take it from a well-ripened avocado — the flesh gives under the thumb, and the pit comes out clean. Rinse it to remove the last strands of flesh. You can let it air dry for 24 hours beforehand: the surface becomes matte, slightly wrinkled, and cutting will be easier.
• Water — Filtered if your tap water has a strong taste. The tea is already slightly bitter — no need to add chlorine on top of it. Count 500 ml for two generous cups.
• Honey (optional) — Acacia or wildflower honey so as not to overpower the tea. One spoonful per cup, no more. If you’re looking for a pure remedy, drink it plain — the bitterness grows on you after two or three sips.
• Fresh ginger (optional) — A thin slice added to the pot during cooking. It brings a peppery warmth that complements the tannic side of the pit. Not mandatory, but it’s a real game-changer if you like warming teas.