Time for a little tea. This one is perfect for the season: warming, gingery, sweet. Simple, but wonderful. Enjoy.
Four o’clock tea
Sri Lankan Ginger Tea
black tea – 1 tea bag, or 1 – 2 tsp of loose tea
About 1.5 cm cube of ginger root, finely grated
500 ml water
1 – 2 tsp of sugar, or to taste
Make the tea as usual, in a tea pot if you have one (the quantities I used are above, and are more suggestions than directions). I hear warming up the tea pot beforehand is obligatory, but can’t say for sure. Add finely grated ginger and sugar, and let it steep for a few minutes. The longer you keep it, the more gingery it will get, and therefore slightly spicier. Enjoy!
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