Exact quantities, then the method.
A good lemon and ginger cup is bright, warming and properly gingery, not the weak, faintly lemony water most bags give you. A full boil and a long covered steep pull the heat out of the ginger, and a slice of fresh ginger with a spoon of honey turn it into a really comforting mug.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Lemon and Ginger Cup recipe. Canonical: https://teas.co.uk/recipes/cocktails/the-standard-lemon-and-ginger-cup/
It uses Teapigs Lemon and Ginger, a pure caffeine-free infusion. One mug, a few minutes, good whenever you fancy it.
You'll need
- 1 Teapigs Lemon and Ginger tea temple
- 250ml water at a full rolling boil
- 1 thin slice of fresh ginger, optional, for extra heat
- 1 teaspoon honey, to taste
- A slice or squeeze of fresh lemon
Method
- Boil fresh water to a full rolling boil; ginger needs 100C and time to release its warming heat.
- Put the temple and the optional fresh ginger slice in the mug, pour the boiling water over and cover with a saucer.
- Steep 5 to 6 minutes, longer than Black Tea. It will not turn bitter, and the longer steep is what makes it properly gingery rather than thin.
- Lift the bag out with a gentle press, and remove the ginger slice.
- Stir in the honey while it is hot so it dissolves, then add a slice or a squeeze of fresh lemon to sharpen it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Lemon and Ginger, 15 Tea Bags 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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