This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.

In partnership with Infiniti, The Line examines innovation in the culinary world. With our host — the award-winning chef Curtis Duffy of Chicago’s Michelin-starred Grace — we take a look at the people and ideas shaping the next generation of food and drink.

Southern food has a reputation for heaping portions and comfort food favorites. Maintaining the soul of Southern food, Ireland-native and Noma-alum chef Trevor Moran is interpreting old favorites in clever, considered, and inventive new ways. In this episode of The Line, chef Curtis Duffy goes through the meticulous and artistic preparation of Moran's chilled beef tartare that's accompanied by an herb and seaweed potato tea. Utilizing local citrus begonias, grilled seaweed and snail eggs, Moran serves the aged beef tartare without utensils for one simple reason, "I think it's really fun to eat raw meat your hands." Watch as Moran transforms an old favorite into an entirely new experience.

Here, we break down the science behind infusing tea to find out what makes Moran's potato tea so delicious.