Place 8 cloves in to pork loin, wrap pork loin in cheese cloth and tie it with butcher’s twine; set aside.
Place enough water in a pot to cover pork and let it simmer. Steep tea bags in hot, boiled water for 5 minutes then remove from pot.
Dissolve bouillon in pot and then add the pork loin. Increase heat and cook pork loin until done (about 1 hr.), once done remove pork from broth (set aside) and let broth reduce. Once broth has reduced remove it from heat and let it cool.
Stir in slurry, white wine and water in to broth. Turn heat on to low to simmer and add olive oil and cloves. Simmer until sauce has thickened then remove from heat.
Slice pork loin and serve it with sauce on top and as much House Foods Neri Karashi as desired.