“CEYLON SAILOR ICED TEA”
“The Little Black Book of Tea” by Mike Heneberry
1 inch piece of fresh ginger root
3 teaspoons Ceylon tea
3 cups boiling water
* Peel ginger, and then crush using a mortar or the side of a large carving knife. Place in a teapot and pour in just enough boiling water to cover. Let steep for 6 to 7 minutes. Heat remaining water back to a boil; add tea and then water to teapot. Steep for 3 minutes; then remove tea and ginger. Chill and serve. * Makes 2 glasses
Teabytheocean 