Peel and chop a 3-inch piece of fresh ginger root and turmeric root. Thinly slice 4 lemon verbena leaves. Measure out 1 cup of loosely packed fresh mint leaves.

Add the chopped ginger and turmeric along with 2 cinnamon sticks, lemon verbena slices, and mint leaves into a saucepan. Pour 4 cups of water over the ingredients.

Bring the mixture to boil over high heat on the stovetop. Once boiling, reduce heat to medium-low and let simmer for 15-20 minutes, allowing flavors to draw out.

While the Costa Rican tea is simmering, cut a few 1-inch chunks of fresh pineapple rind to add in the last 5 minutes of cooking time.

After total cooking time, remove the pan from heat and allow the tea to steep for 5-10 minutes more as it cools slightly. The longer it steeps, the stronger the flavors.

Grab your finest tea strainer and pour the tea through it into pitchers or individual cups, ensuring no loose solids make it into the finished beverage.

Sweeten each serving with 1-2 teaspoons of honey stirred in while the tea is still warm. This allows the honey to dissolve nicely.

Serve the Costa Rican tea recipe warm – or chill in the refrigerator and enjoy it as a refreshing iced tea drink! Garnish glasses with extra mint leaves or pineapple chunks.