I like a little ginger in my tea, but I’ve had trouble finding a palatable technique for brewing with ginger. Usually I cut a thin thin slice and throw it in the bottom of my thermos, but the ginger gets pretty strong after a few hours. This time I cut (and peeled) a thick slice and brewed it directly with the leaves and it worked out really nice.
Preparation
190 °F / 87 °C
3 min, 0 sec
lol I’ve never thought of doing it any way but steeping it right with the leaves.
I always thought you should add it like milk or sugar, right into the tea.
No, I think treat it like an herb. But that’s just me.