Ginger Infusion: the Perfect Method (and the Express Version)

The ginger-lemon infusion is the universal well-being reflex. But poorly prepared (boiling water, dry root, industrial sachet), it loses most of its active ingredients. Here is the perfect method — and the express version in 30 seconds.

☕ Mistakes that ruin your brew

• Boiling water : at 100°C, part of the gingerols and vitamin C are degraded — aim for 80-90°C
• Industrial bags : often old and oxidized ginger, barely measured
• The infusion too short : the fresh root requires 10-15 min covered to deliver its active ingredients
• Honey in scalding water : it loses its enzymes - add it when it is lukewarm

⚡ The INTI express version (30 seconds)

1. Heat some water 80-90°C (simmering, not boiling)
2. Pour 1 INTI shot in your cup
3. Add hot water — it's ready ☕
4. Option: a slice of fresh lemon or a touch of honey (when warm)

The juice pressed from the shot delivers the active ingredients instantly — no need for 15 minutes of infusion, and the turmeric + black pepper (+2000% absorption) are already there, which no sachet offers. No added sugar.

❓ FAQs