Using a small cast iron tea pot, add the water and tea and let steep for 8 minutes. Pour the tea through a strainer into a blender or food processor, being careful not to let any tea leaves go into the blender. Add the vinegar, and the salt and pepper. While the blender is running, drizzle in the olive oil until emulsified.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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