Champagne

• 2 tablespoons green tea leaves
• One 750-ml bottle brut Champagne or prosecco, chilled
• Mint leaves, for garnish (optional)

Steep the tea leaves in 2 cups cold water for 6 hours. Strain, cover and refrigerate for at least 1 hour or overnight.
To serve, fill champagne glasses halfway with the green tea and top off with the Champagne and mint leaves if desired.