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Peel and finely dice the shallot. Sweat it down until it starts to brown slightly.
Mix the verjus, must and tea. Pour into the pan to deglaze the shallot.
Once the mixture has reduced by half, add in the stock and reduce the mixture down until it has reached a syrup like consistency.
Optional: Add a roux of 1 tbspn butter and 1 tbspn flour with the shallots to thicken the liquid earlier and reduce the need for further reduction.