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Rinse, peel and crush the ginger roots in a mortar pestle. You can also grate them if you want.
Crush or powder 3 to 4 green cardamoms in a mortar-pestle.
In a saucepan or kettle, add 4 cups of water, 2 inch ginger grated and the crushed green cardamoms with their peels.
Boil this water-ginger-cardamom mixture for a good 4 to 5 minutes, till the color of the water changes to a mild yellowish hue. The ginger releases its juices and flavors in the water and thus the color of the water changes.
Add 8 teaspoon sugar or as desired. Simmer for a more of 1 to 2 minutes.
Now add 3 to 4 teaspoon of tea powder and simmer for about 1 to 2 minutes till the water gets a deep hue of red. To make your tea stronger simmer for about 3 minutes or as desired.
Simmering makes the tea strong. If you prefer a light version, then just add the tea leaves to the water. Switch off the heat. Cover and allow the tea leaves to steep in the hot spiced water for 3 to 4 minutes.
Add ¼ to ½ cup of milk.
Simmer for a minute or two.
Strain the tea through a strainer right into the cups.
Serve the hot ginger tea with indian snacks like pakoras, cutlet or samosas. You could also serve the tea with biscuits or cookies.