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Green Tea Recipe: Shrimp with Green Tea Leaves

Loose Green tea shrimp

Another Great Green Tea Recipe.
This one traces it’s origins to the Imperial Court of Beijing.

Ingredients:

Sauce Ingredients:
1 tablespoon oyster sauce
2 tablespoons brewed DragonWell(Lung Jing) tea
1/2 tablespoon soy sauce
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon dry sherry
Pinch freshly ground white pepper
1 3/4 teaspoons tapioca flour
2 tablespoons Chicken Stock

2 1/2 cups peanut oil
One 1/4-inch-thick slice fresh ginger, peeled
3/4 pound medium shrimp (about 24), shelled and deveined
1 teaspoon minced fresh ginger
1/4 cup chopped scallion in (whites only in 1/4-inch diagonal pieces)
1/4 cup diced red bell pepper in 1/4-inch pieces
1/4 cup diced green bell pepper
1 orange, cut thinly into rounds, then half moons, for garnish

1/2 tablespoon Dragon Well loose green tea leaves
1/4 cup water

Directions

To brew the tea, place the tea leaves in a bowl. Boil the water and pour over the leaves. Cover the bowl and steep for 10 minutes. Strain the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for the sauce.

In a bowl, mix the sauce ingredients and reserve.

Heat wok over high heat for one minute. Add the peanut oil and slice of ginger. Add shrimp to oil until they begin to turn pink, about 5 seconds, turn off the heat. Remove the shrimp and drain. Transfer the oil to a bowl and discard the ginger slice.

Return 1 tablespoon of the reserved peanut oil to the wok. Heat over high heat for 20 seconds. When oil begins to smoke, add the minced ginger and stir briefly. Add the scallion and cook, stirring about 15 seconds. Add the shrimp and reserved tea leaves and cook, stirring, for 20 seconds. Add the peppers and cook about 20 seconds. Make a well in the centre of the mixture, stir the sauce mixture, pour in, and stir well.
When the sauce bubbles and thickens, turn off the heat and move to a platter, traditionally this dish is garnished around the edges with orange slices.

Sticky: What is Pre-Rain / Pre-Qingming Dragonwell Green Tea?

Pre-qingming longjing

We know Dragonwell by many names; Dragonwell, Long Jing, Longjing, Lung Ching, all of which refer to that light and delicious tea from the Zhejiang provence in China.

Around this time of year however, we hear (generally with much enthusiasm) about something called “Pre-Rain” or “Pre-Qingming” Longjing. This can be somewhat confusing to relative neophyte in the vast world of Tea.

Simply, pre-rain or pre-qingming dragonwell is the first picking of the youngest sprouts from the plant.

What makes this all the more unique is that this process takes place over a 10 day period. This begins when the leaves first sprout and must be completed before the Qingming festival that happens on the 5th of April.
The leaves that are picked before Qingming, are then expertly processed with the result being pre-Qingming Longjing.
This highly regarded first grade Longjing is prized among Dragonwell fans for a more subtle and grassy flavor with an excellent finish.

Pre-rain Dragonwell, technically, is the tea that is picked before the rainy season begins, though not necessarily before the qingming festival. Pre-rain is considered of a lower grade than the Pre-Qingming longjing, however more often you will see pre-rain referring to pre-qingming, so generally it is safe to regard these as the same thing.
It’s always a good idea to check out the information from the particular tea vendor first, as they will usually provide a good amount of information about that particular harvest.
An added bonus in many cases is that the tea buyer may maintain a blog detailing the trip that they’ve taken to the different plantations.
This can give you a great connection with the tea your drinking and reflect on the process it took from leaf to cup.

If you haven’t tried a 1st grade Longjing, I highly recommend it. You will soon find another reason to get excited about spring time!

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