Simmer chicken in water over very low heat for 10 minutes until cooked through. Remove from heat, and immediately add the tea. Stir as it steeps for the next 2 minutes. Distribute tea evenly, and transfer everything to the refrigerator until thoroughly cooled.
Chop or shred the cooled chicken for salad. Strain the tea leaves and chop. Add 1 tablespoon to a medium bowl. Add chicken, olive oil, and sesame oil. Massage into chicken, and let rest while you make the dressing.
Combine onion, celery, rice vinegar, mayonnaise, tarragon, sage, salt, and pepper. Stir into chicken, and toss well.
Recipe by Diana Stoughton, Co-owner, Gryphon’s Tea
Gryphon’s Tea, 4127 Butler St., Lawrenceville. 412.877.4223. gryphons-tea.myshopify.com.