• 3 cups loosely packed spinach leaves , stems removed
• Peel of 1 orange , pith removed
• 3 tablespoons Japanese sencha green tea leaves (available at www.rishi-tea.com)

Preheat oven to lowest setting, 150° to 200°F. Arrange spinach on two nonstick cookie sheets in single layers. Bake until leaves are completely dry, about 1 hour. Crumble leaves into large pieces.

In a medium saucepan over high heat, bring 4 cups water to a simmer; remove from heat. Place crumbled spinach, orange peel and tea leaves in a large teapot. Pour hot water into pot; let steep 45 seconds to 1 minute; strain and serve.