Bring 2 1/4 cups water to boil. Remove from heat and add 2 jasmine tea bags.
Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes.
Just a note: because your tea water is already hot you don't need to start the rice on a high heat. It'll cook too fast if you do.
Serve with Spice Shrimp and Hot and Sour Salad.