Ingredients :

• Fresh ginger — Take a piece the size of a thumb — no more. Fresh ginger should be firm to the touch, with thin, taut skin. If the skin is wrinkled or the piece is soft, it’s too old and will have less flavor. Definitely no powdered ginger here: the aromas are not at all the same, and you’ll lose that peppery liveliness that makes it worthwhile.
• Cinnamon stick — A real cinnamon stick, not powder — it changes everything. Powder clouds the infusion and leaves a slightly sandy texture in the mouth that no one really enjoys. The stick releases its aromas gently while it simmers. Just one is plenty for a cup, and you can reuse it two or three times.
• Water — Nothing special, except that filtered water gives a slightly cleaner taste. If your tap water is very chlorinated, it can interfere with the delicate ginger aromas — especially noticeable on the finish.