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Ceylon Tea-infused Vinegar

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      Title: CEYLON TEA-INFUSED VINEGAR
 Categories: Condiments
      Yield: 7 Cups
 
      7 c  White wine vinegar
      8    Ceylon tea bags
 
  Bring the vinegar to a boil in a nonaluminum pot. Add the tea bags,
  cover, and remove from the heat. Let cool. Store in sealed bottled or
  jars.
  
  Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's
  Lettuce.
  
  Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
  Jacques Maniere; translated by Stephanie Lyness
 
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