Cooking With Tea

Spinach in Jin Shuan Oolong Clam Sauce

From F. Lit Yu’s soon to be released “Haute Tea Cuisine, New Techniques for Infusing French Food with Tea” Photo by Ching-Wei Jiang INGREDIENTS: 1/2 ounce Jin Shuan Oolong Tea 1 pound spinach 16 ounces clam juice 2 shallots 1 tomato 1 cup heavy cream butter 1 cup white wine 1. Extract the Jin Shuan in the heavy cream, and allow to sit covered, with the heat off for one hour. Strain and discard the used tea leaves. 2. Chop the shallots and tomato. In a saucepan, melt the butter and brown the shallots for about a minute. Deglaze with white wine. Pour in the clam juice and stir in the tomatoes. Bring back to a boil before reducing the heat to a simmer. Reduce the liquid volume to about 25 percent. 3. Pour the tea-infused cream directly into the pan and continue to reduce until half of the liquid…