Rinse 2 ounces of fresh ginger root under cool running water and scrub to remove dirt, then peel if desired.

Slice the ginger into thin coins or matchsticks using a sharp knife on a cutting board.

Pour 2 cups of filtered water into a small saucepan and bring to a rolling boil over medium-high heat.

Add the sliced ginger to the boiling water and allow it to bubble up slightly.

Reduce heat to low and simmer the ginger for 6 to 8 minutes, depending on desired strength.

Carefully pour a small amount into a mug to taste; simmer 1 to 2 minutes longer if you prefer it stronger.

Remove the saucepan from heat and strain the ginger tea through a fine mesh strainer into a clean container or mugs.

Stir 1 to 2 tablespoons of raw honey and 1 to 2 tablespoons of fresh lemon juice into each mug, adjusting to taste, and add 1/8 teaspoon cayenne if using.

Add a pinch of sea salt to each serving, stir well, and serve immediately while hot or chill if desired.