Ingredients :

• Fresh ginger — This is the key ingredient. Get it fresh — powdered ginger won’t give the same result; it’s too subtle and tastes a bit dusty. Look for a firm piece, without mold, with tight skin. A root that breaks with a sharp snap when you bend it is a good sign. About 3 cm is enough for two cups.
• Turmeric — Fresh if you can find it — it looks like a mini ginger but with bright orange flesh that immediately stains everything it touches, including your board and fingers. Powder works too, half a teaspoon. This is what gives the tea that deep amber color.
• Garlic — One clove is enough. No need to peel it perfectly — just crush it with the flat of the knife so it releases its aromas during cooking. Heated in water, garlic loses its aggressive edge and becomes almost sweet, melting into the background of the cup. It might seem weird in an herbal tea. It isn’t.
• Cinnamon stick — A whole stick, not powder. Stick cinnamon infuses gradually and gives a finer, less brutal warmth. If you only have powder, a small pinch at the very end of cooking will do — but expect something a bit more harsh.