Long Ching turns yellow

Tagged: fridge, long'jing, shrimp, tea-storage

This topic has 9 replies, 6 voices, and was last updated 11 years ago by CHAWANG.

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- 2013.04.29 at 12:08 am #8571
  
  teanewby
  Participant
  
  Hello,
  
  A Chinese friend gave me a tin of Long Ching green tea last year which I had a couple of times and forgot about in the cupboard. I opened it just now and they have become kind of yellowish pale brown. Are they still usable? From your blog I know that I should have kept them in the fridge, but I don’t know what to do with them now.
- 2013.04.29 at 8:31 am #8862
  
  CHAWANG
  Participant
  
  not good taste any more. sorry.
- 2013.04.30 at 12:51 am #8853
  
  ICE
  Participant
  
  If it is only very lightly expired, it can always be used for making tea, only not so good as before. It is also great opportunity to experiment new ideas of using Longjing, such as cooking with it. Stir fried shrimp with Longjing is traditional dish.
  
  There are many ways you can use an expired good tea:
  
  Make a strong tea for flavouring with milk and sugar, or any other flavouring ideas.
  
  Odour absorber in the shoe cabinet, the cupboard or the fridge (it can be dried under low heat in the oven and reused a couple of times)
  
  Fertlizer: sprinkle a few evenly on the soil, or infuse it quite lightly for watering the plants
  
  Catnips: However, some cats like it, some don’t
  
  Hope one or two ideas here help.
- 2013.04.30 at 1:47 pm #8840
  
  Betty
  Participant
  
  Do you have the recipe for that Longjing shrimp dish? Sounds very interesting.
- 2013.05.01 at 12:45 pm #8826
  
  ICE
  Participant
  
  I don’t know how others do it, but this is how I prepare the dish:
  
  Shell 600g medium size shrimps
  
  Slit the back and take out the vein
  
  Marinate with a bit of salt, pepper and rice wine, 20 minutes
  
  Heat wok to high heat, add a few tablespoons of peanut oil
  
  Put in a few thin slices of ginger, stir fry till brown at the edges and remove
  
  Add the shrimps, stir fry
  
  When shrimp is almost done, throw in one or two tablespoons of Longjing leaves, stir fry a few seconds and ladle into the serving plate.
  
  Wow! I don’t believe I just wrote my own first recipe in English!
- 2013.05.01 at 11:01 pm #8828
  
  Betty
  Participant
  
  Thank you ICE! This is as good as any other recipes I have seen! The problem now for me is getting a good wok.
- 2013.05.02 at 10:25 am #8829
  
  MEversbergII
  Participant
  
  If you are in the U.S. or Canada (can’t remember!), try Target. Came across some enameled cast iron wok’s at my local one.
  
  M.
- 2013.05.02 at 10:53 am #8830
  
  ICE
  Participant
  
  @Betty, I am glad that you like the recipe. Hope you enjoy the dish. You can actually use the frying pan for the same thing. The wok is just easier to do stir fry.
- 2013.05.03 at 1:07 am #8832
  
  Betty
  Participant
  
  Thank you both for the suggestions, I think I’ll try the recipe with my old pans and save the money for a good yixing teapot instead.
- 2013.05.05 at 10:29 am #8833
  
  Leo
  Participant
  
  @ ICE, that’s exactly how I do the dish too, except perhaps I’d add a few drops of good soy sauce to marinate. Sometimes I’d roughly grind the tealeaves too, when you know your guest is really into eating tea.
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