Ingredients
3 cups boiling water
2 tablespoons loose Lapsang Souchong tea (or 6 tea bags)
2 to 3 tablespoons ginger preserves
Ice, for serving
Candied ginger, for garnish
Preparation
Pour water over tea, and steep for 5 minutes. Strain, and stir in preserves. Let cool. Serve over ice with garnish.
