Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
Meanwhile, melt butter in a large skillet over medium-high heat; add shallots, and sauté 1 minute. Add pear, ginger, pepper, and 1/4 tsp. salt, and sauté 5 minutes or until pear is tender. Stir in hot cooked rice.