Korean Honey Ginger Tea (Yujacha)

In a saucepan, combine water and sliced ginger.

Bring the mixture to a simmer over medium heat. Reduce heat and simmer gently for 5-7 minutes to infuse the ginger flavor.

Remove the saucepan from the heat. Strain the ginger-infused water through a fine-mesh sieve to remove the ginger slices (and cinnamon stick, if used).

Stir in the Korean citron marmalade (Yujacha) until dissolved. Taste and add honey if desired, adjusting to your preference.

Pour the tea into mugs and serve warm. Garnish with a thin slice of citron from the marmalade, if desired.