Smoky Tea Stock

• Sliced ginger
• 1/4 cup Lapsang souchong tea leaves (green tea is also good) or 4 tea bags
• Soy sauce
• Black pepper

1. Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat.
2. Let rest for a few minutes, then stir in 1/4 cup Lapsang souchong tea leaves (green tea is also good).
3. If you cant find loose tea leaves, use 4 tea bags.
4. Steep for 5 or 10 minutes, then strain.
5. Season with soy sauce if you like, and add some black pepper.

ginger, lapsang souchong tea leaves, soy sauce, black pepper

Taken from cooking.nytimes.com/recipes/1017135 (may not work)