I make tempeh. Tempeh is something fermented for some time, typically de-hulled soya beans. It's available in North America, if you look for it. A few shops are making it locally in the US and Canada. There's one nearby Ottawa for instance, which solds to supermarkets.
So I make tempeh on a regular basis. It's darn easy to do since it does not involve much work. Thoroughout the some 22 hours the work is done by bacteria, not by me.
I make tempeh from okara, mixed with a bit of rice. Okara is the soya pulp that is left when making tofu or soya milk. And so, I also make tofu on a regular basis (it's incredible what amount of food can three cups of dry soya beans yield: 2 large, firm tofu cakes, 12 okara-based burgers, a pound of tempeh, and about 2 liters of nice broth).
But back to tempeh. I'd be asking principally participants from SouthEast Asia, Malaysia (auhckw ??) where tempeh is staple food, if there's any variation of it (there are many) which uses tea leaves.
I'm curious about this. Tempeh and green tea. Fermented together. I wonder.
Any comments welcomed.