Jade Shrimp in Lung Ching Tea

(Source: Cooking with Tea by Robert Wemischner and Diana Rosen)

With its grassy, almost herbal personality, brewed Chinese Lung Ching (also known as Dragonwell) green tea creates a pleasing foil for briny shrimp. This is a colourful and highly aromatic dish.


2 quarts/ 2 liters


1 ounce/ 30 grams

loose-leaf Lunch Ching tea

1 pound/ 500 grams

peeled and deveined medium shrimp

1 tablespoon

sesame oil

30 grams

fresh ginger root, peeled and thinly sliced

2 pounds

fresh spinach leaves, with stems removed and discarded, washed and dried


salt to taste

3 grams

sesame seeds


julienned yellow and red peppers and finely silvered scallions


Bring the water to just under a boil (about 185 F). Add the tea and the shrimp and cook over low heat at the barest simmer for about 3 to 4 minutes, or until the shrimp are opaque. Remove from heat and let stand until cool. While steeping in the tea-scented poaching liquid, the shrimp gains additional flavour. When cool, refrigerate.

Just before serving, heat the sesame oil in a heavy skillet and add the garlic and ginger root. Cook for about 20 seconds or just until the garlic and ginger root release their aroma. Do not burn.

Add the spinach and salt to taste and cook just until the spinach brightens in colour and barely wilts. Drain and put spinach in a bowl or on a platter, arrange chilled shrimp on top, sprinkle with sesame seeds, and garnish with the yellow and red peppers. Sprinkle all with the scallions.

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