1 stalk lemongrass
25 g fresh ginger
1 l-lime or filtered water
4-5 tsp Sencha (Japanese green tea)
Wash the lemon grass, lightly tap the lower part with a hammer until it is soft. Cut this part into thin slices. Peel the ginger and cut into thin slices. Fill with ginger lemon slices in a pot.
Boil the water and pour over the boiling hot lemongrass-ginger mixture. Let the infusion steep for about 10 minutes until the water is only about 75 ° hot. Then stir in the Sencha tea and leave for 1-2 minutes.
Preheat a teapot. Pour the tea through a strainer into the pot and serve.