Thoroughly wash the ginger. I put it in water with about 1/2 cup vinegar to soak. I also use my mushroom brush, especially in all the crevices.
Process in food processor until coarsely chopped. See image.
Package your cut up ginger in 1 cup increments. I freeze the pre-measured ginger for later use.
Put 1 cup cut up ginger in the basket of your tea pot.
Fill tea pot with boiling water. My tea pot holds about 40 ounces of water.
Let the tea steep for at least 3 hours.