Ginger Iced Tea

• 4 China oolong tea bags
• 4 cups water
• 1/4 cup sliced peeled fresh gingerroot (about a 2 1/2-by 1 1/2-inch piece)
• 1/2 cup plus 1 tablespoon chilled simple syrup, to taste
• 1 1/3 cups sugar
• 1 1/4 cups water

1. Put tea bags in a quart-size glass measure or heatproof bowl.
2. In a saucepan bring water with gingerroot just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Steep gingerroot 1 1/2 hours more and strain ginger tea through a fine sieve into a pitcher. Cool tea and chill, covered, until cold, about 1 hour.
3. Stir in syrup and serve tea over ice in tall glasses.
4. In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled. Makes about 2 cups.

china oolong tea bags, water, fresh gingerroot, simple syrup, sugar, water

Taken from www.epicurious.com/recipes/food/views/ginger-iced-tea-200603 (may not work)