Peel away the outer dried layer of each lemongrass stalk and trim off the top leafy portion, keeping the white and pale green bottom two-thirds.

Gently bruise each lemongrass stalk with the side of a knife handle to crack the fibers and release aromatic oils.

Slice the bruised lemongrass into 2 to 3-inch pieces so they fit easily into your teapot.

Bring 4 cups of fresh, cold water to a rolling boil (212°F/100°C) in a kettle or pot over high heat.

Place the lemongrass pieces and ginger slices into a teapot, then pour the boiling water directly over them.

Cover the teapot and steep the mixture for 8 minutes, or 5 to 6 minutes for a lighter flavor.

While the tea steeps, squeeze the juice from the lime or lemon slices and set the slices aside for garnish.

Strain the brewed tea through a fine-mesh strainer into teacups, leaving the solids behind in the pot.

Add a fresh citrus slice and 1 teaspoon of honey to each cup, stir gently, garnish with a mint sprig, and serve immediately.