Infuse the dried green tea leaves in 1 1/2 cups hot water (180°F) for 10 minutes. Discard liquid and cover tea leaves with 1 1/2 cups lukewarm water and drain again. Press leaves thoroughly to remove bitter juices. Repeat this step 2 more times. After discarding the liquid and pressing the leaves again, add cold water (enough to cover the leaves, about 2 cups) and let the leaves soak for at least 2 hours (or overnight) in the refrigerator.

Drain the tea leaves, add them to a food processor with the remaining ingredients, and pulse until the mixture is the consistency of pesto. Pl ace the mixture in a sterile glass jar and cover tightly. Let the mixture ferment at room temperature for 2 days. Store in the refrigerator for up to 3 weeks, where it will continue to ferment at a slower pace.