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 remains.
4. Strain and discard the used tomato and shallots.
5. In a pan or a wok, quickly stir-fry the spinach. The spinach should shrink very quickly. Season with salt and pepper, and continue to stir-fry until each leaf appears completely shriveled, usually in a couple of minutes.
6. Extract the spinach and press into a cooking ring to form a cylindrical shape.
7. Pour the sauce around the spinach before lifting the ring. Serve hot.
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