Known as sheng jiang hong tang shui, this Chinese drink is made by simmering fresh ginger with brown sugar for a long time. Its warming, spiced character makes it a classic of afternoon tea tables.
Peel the ginger and crush it with the flat of a knife or a mortar so the fibres open up.
Bring the water, crushed ginger, cinnamon stick and cloves to the boil in a pot, then simmer gently for 20 minutes to let the ginger release its flavour into the water.
Add the brown sugar and simmer for another 5 minutes until it dissolves, then strain the tea and pour it into cups.
The longer you simmer the ginger, the sharper the tea becomes; reduce the simmering time to 15 minutes if you prefer a milder taste.
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