Adapted from A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Kitchens by Nina Simonds.

This is a curative formula traditionally used in Chinese households as a specific remedy for curing colds, flu, and other bronchial ailments of the "cold type." (This phrase denotes those bronchial ailments accompanied by chills rather than fever. Since the tea is a warming yang formula, it should not be used for colds accompanied by fever.) It is also an effective therapy for "stomach colds" accompanied by diarrhea, for nausea and motion sickness, and for chronically cold hands and feet.

• 6 to 8 thin slices fresh ginger with peel, about the size of a quarter, smashed lightly with the side of a knife
• 6 to 8 scallions, white part only
• 2 to 3 teaspoons raw sugar (such as Demerara), honey, or maple syrup, according to taste
• 1/4 teaspoon sea salt
• 2 cups spring water

Put the ginger slices and scallions in a small pot (preferably glass or ceramic) and add the sweetener, sea salt, and water. Bring to boil, stir well, lower heat, and simmer for 10 minutes. Strain and serve hot.