Sort thru leaves and pick out any twigs or other unsavory bits.
Steep tea in hot water (not boiling) for 10 minutes.
Drain and rinse (i used cheese cloth)
Soak tea leaves in cold water for 1 hour, then drain and rinse again.
Squeeze out any excess liquid.
In a small food processor, add tea leaves, juice of 2 lemons, 6 cloves garlic, 2 Tablespoon chopped jalapeno, 2 Tablespoon fresh ginger (use an additional 2 Tablespoon if you don’t have galangal), 2 teaspoon galangal, and generous pinch of salt. Add 2 Tablespoon sesame oil and 2 Tablespoon peanut oil. Pulse until you have the consistency of pesto.
Store in an airtight glass container at room temperature, out of direct sunlight, for two days. Once fermented, store leftover tea leaves in the refrigerator.
For the Salad
Chop lettuce or cabbage and place in an even layer on the bottom of a large plate. Add a large scoop of the fermented tea leaves to the center of the plate.
Fry the garlic- In a small pan, heat 4 Tablespoon olive oil (or until pan is thickly coated) and 6 chopped garlic cloves on medium heat. DO NOT preheat the oil. The garlic burns easily, so be careful with your technique. Remove the garlic from the pan just as it starts to turn golden brown and drain on a paper towel. If the garlic tastes bitter, it's burned.
Place small piles of all the remaining ingredients and garlic on top of the lettuce (jalapeño, sesame seeds, roasted peanuts, and green opinions).
Add chopped tomatoes, lemon wedges and a handful of pea shoots or micro greens.