Grate the fresh ginger using a grater or food processor.

In a large glass jar, combine the grated ginger, sugar, and filtered water. Stir well with a wooden spoon until the sugar dissolves completely.

Place the tea bags in the mixture and let it steep for about 10 minutes.

After steeping, remove the tea bags and discard them.

Cover the jar loosely with the lid or use a cloth secured with a rubber band to allow the mixture to breathe.

Place the jar in a warm, dark area for about 3 to 5 days, tasting daily for desired tanginess.

Once fermented, strain the liquid through a fine mesh strainer into another container.

Refrigerate the strained tea for a few hours to chill. Serve over ice with optional lemon slices or mint.