3tablespoonstea leavesfull bodied, broken leaf or ground
In a small saucepan, place butter and tea leaves. Melt butter over medium heat.
Turn up to medium high until a layer of white foam (the milk proteins) come to the surface. You will see patches of brown in the foam from the tea leaves.
Continue to simmer over medium heat watching for the foam to break apart and sink to the bottom. The bubbling that you see is the water content of the butter boiling off.
When the foam has largely sunk and the water is no longer coming to the surface.
Strain through a sieve lined with cheese cloth or a tea filter to remove the tea leaves and browned milk solids. Let cool. Depending on the tea used, your ghee will vary from a light golden color to a deep golden color or even have a slight greenish