This tea reduction adds notes of black tea and bergamot to contrast the acidity of the vinegar and shallot to accompany, and not cover the flavors of oysters.
Soak the Earl Grey tea bags in 1½ cups of hot water for 30 minutes.
Remove the tea bags and add the tea to a small saucepan. Bring to a simmer over medium-low heat and reduce to about 2 tablespoons then stir in the sugar until dissolved. Remove from heat and let cool.
In a small bowl stir together the Earl Grey tea reduction, champagne vinegar, shallot and pepper until combined.