Fried shrimp with Longjing

Materials :

Shrimp(without shell) - 300g

Longjing tea leaf - 10g

Egg white - 1 egg

Seasoning - 1 teaspoon of salt, 1 spoon of soybean meal, 1 teaspoon of Chinese liquor

Cooking :

1. Wash shrimp with salt, to the surface was sticky, and then wash with water.

2. Shrimp dry of water, adding salt to stir, adding egg white and soybean meal to stir.

3. Frozen shrimp to 30 minutes.

4. Bubble tea to 3 minutes, pour out the water, tea leaf remain for use.

5. Fire to heat half pot oil, put the frozen shrimp into and then pick up.

6. Fire, plus 1 teaspoon oil, shrimp, tea leaf and wine to stir-fry.

7. Finish!

Some pictures of tea plantation

Some traditional Chinese painting

Japanese tea ceremony

The Japanese tea ceremony (茶道, chadō or sadō, "the way of tea") is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or matcha (抹茶), is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting. Colloquially it is often called ocha among Japanese.

The pronunciation sadō is preferred by some traditions, including the Omotesenke and the Mushanokōjisenke, while the pronunciation chadō is preferred by others, including the Urasenke tradition, though the two words are completely interchangeable.

Cha-no-yu (literally "hot water for tea") usually refers to either a single ceremony or ritual or equivalent with sadō/chadō, while cha-ji refers to a full tea ceremony with kaiseki (a light meal), usucha (thin tea) and koicha (thick tea), lasting approximately four hours. A chakai (literally "tea meeting") was originally equal to cha-ji, although today it means the simplest one, which does not include a kaiseki meal, in some cases, nor even koicha.

Since a tea practitioner must be familiar with the production and types of tea, with kimono, calligraphy, flower arranging, ceramics, incense and a wide range of other disciplines and traditional arts in addition to his or her school's tea practices, the study of the tea ceremony takes many years and often lasts a lifetime. Even to participate as a guest in a formal tea ceremony requires knowledge of the prescribed gestures and phrases expected of guests, the proper way to take tea and sweets, and general deportment in the tea room.

http://en.wikipedia.org/wiki/Japanese_tea_ceremony

Tai Ping monkey-kui

Tai Ping monkey-kui, produced in Huangshan City, Anhui Huangshan District (formerly Pacific County) out of the new township of pit monkey, the monkey Kong and Yan village three villages. Maria-quality tea as a result of the monkey, named. Huangshan is located in the monkey pit, towering forest, indemnity cloud temperature and humid air, relative humidity of over 80%. Tea garden soil fertile, humus-rich, suitable pH value, PH value of 4.5 to 6.5. Persimmon produce large fine varieties of tea, tender shoots, leaves fat, more cents, to form a monkey Fukui unique shape and excellent quality of the main factors.

The good Tai Ping monkey-kui : Tea straighten their products, at both ends a little sharp, neat and well-spaced flat, sturdy hypertrophy, Pekoe body, but not significantly lush, hidden, Cang green color, leaves colored pig liver were the main vein, Like olives; into the brewing Cup, started slowly shoots, flowers Shu Fang Cheng, the two have a leaf bud, or suspended or Shen; green tea-ching, GAO aroma, there are attractive Orchid Yun, Wei Chun refreshing.