In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, about 3 minutes; set aside.
In a small bowl, combine the tea leaves, lemon juice, soy sauce, fish sauce and ginger. Let stand at room temperature for 30 minutes. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
Stir the jalapeno, peanuts, coconut, sesame seeds and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.