Compressed Long Jing Tea

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  • 500 gm (1 lb) fresh shrimp (peeled, deveined, and rinsed) or frozen shrimp (rinsed)
  • 2 tablespoons *Shaoxing wine for marinating, + extra for cooking
  • 1 tablespoon cornstarch for marinating, + 1 teaspoon cornstartch dissolved in 1 teaspoon of water
  • 500 ml (2 cup) Longjing tea, leaves strained out
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • Salt  (optional)
  • Longjing leaves for garnish (optional)


  1. In a medium sized bowl, combine the shrimp, *Shaoxing, and cornstarch. Marinate in the fridge for 15 to 20 minutes.
  2. Brew the tea at this time.
  3. Heat 1 tablespoon of oil in a wok or large skillet.
  4. Quickly stir-fry the shrimp until half-done, about 1 to 2 minutes, then remove and set aside.
  5. Heat the remaining 1 tablespoon of oil. Stir-fry the garlic and ginger until just fragrant.
  6. Return shrimp to the wok, give a quick toss, and then a light splash of Shaoxing.
  7. Pour in tea and cook until liquid is reduced by half, about 3 minutes.
  8. Stir in the cornflour mixture to thicken the sauce.
  9. Salt may be added or left to your diners.
  10. Transfer to a plate, garnish with optional dry leaves, and serve immediately.

*Shaoxing wine is one of the most famous varieties of huangjiu , or traditional Chinese fermented wines from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It's widely exported and other brands are OK for cooking.

Famous Long Jing Well
(a place where an Emperor demanded his water for tea be drawn)

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