Make tea with 1 c. water and strain leaves.

Add sugar and boil until dissolved.

Add garlic and pepper. Let simmer.

Put cornstarch in small bowl and mix with 1 tbsp. cold water to create a paste.

While stirring constantly, add the cornstarch paste to the simmering liquid in small amounts. Continue stirring and adding paste until glaze reaches desired consistency.

Remove from heat, add olive oil, and let cool.

Add balsamic vinegar gradually and adjust to desired 'zing,' up to 3 tbsp.

Glaze can be used now but is better if allowed to sit in covered container in fridge.

Can be used to marinate pork before grilling and then basted on a few min. before removing from grill.