Ginger Tea

Using a meat pounder or the flat side of a cleaver, smashed a gingerroot. Cut into chunks with a sharp knife and place in a medium saucepan with 4 cups of water. Bring to a boil and cook over moderate heat for 45 minutes. (The tea will be quite strong at this stage. Some people will find it just right; others will want to dilute it with up to 2 additional cups of boiling water.) Serve hot in demitasse cups. Sweetened with brown sugar to taste.