To make the tea soup: Heat the oil in a frying pan. Sauté the garlic and ginger until fragrant. Add in the tea leaves, Thai basil, mint, coriander leaves, guava shoots and fry them until they are just wilted. Season them with salt. Put all the wilted leaves, ground peanuts and sesame seeds into a food processor, and blend then together until you get a smooth paste. Add the water if necessary. This grounded tea paste can be used in this rice recipe or stored in the freezer for future use.