• 1 lbs. fresh green beans,
• 2 cloves of garlic,
• 2 tbs. minced Keemun loose tea leaves, (brewed in two cups of spring water)

1) Steam green beans in water.

2) While beans are steaming, sautè minced garlic in one tsp. of olive oil.

3) Add brewed tea and simmer with garlic for a few minutes.

4) Remove beans from steamer and put in a large bowl. Pour tea marinade over drained beans. Garnish with toasted almond slices, as desired. Serve immediately.

• 8 ounces boneless, skinless chicken. Cut into 1/2 inch pieces
• 1 cup brewed Gunpowder or other green tea
• 5 ounces dry bean thread noodles
• 4 cups chicken stock
• 2 (1/2 inch-thick) slices ginger root, lightly mashed
• 1/2 cup oyster mushrooms, cubed
• 3 cups packed baby spinach leaves
• salt and white pepper, to taste
• 1 Tablespoon fresh cilantro leaves

1) Place chicken in a large bowl and add the green tea. Cover and refrigerate. Let marinate for more then 3 hour, preferably overnight.

2) Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain.

3) In a large pot, bring the chicken stock, ginger, and mushrooms to a boil over high heat. Reduce heat and simmer for 3 minutes.

4) Add the chicken, the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes.

5) Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowl and garnish with mint leaves.

• 3/4 cup Russian Caravan, or Lapsang Souchong
• 1/2 cup boiling water
• 3-pound sockeye salmon fillet, skin on
• 1/2 cup sugar
• 3/4 cup coarse sea salt
• 1 1/2 tablespoons white peppercorns, freshly cracked
• 2 1/2 tablespoons sherry

1) Pour the boiling water over the tea leaves and steep. Allow to cool to room temperature.

2) Line a baking dish large enough to accomodate the whole fillet with plastic wrap.

3) Combine the sugar, salt, and cracked pepper. Sprinkle 1/4 of this mixture into the lined baking dish and place salmon on top, skin side down.

4) Rub the wet tea leaves into the top of the salmon

5) Drizzle the sherry evenly over the flesh and sprinkle on the remaining salt and sugar mixture.

6) Fold the plastic wrap over the fish and place a slightly smaller baking pan on top. Weight the second pan down with four or five pounds of something, anything.

7) Refrigerate for 48 hours. Turn the fish every 12 hour. Remove from brine and rinse under cold running water. Pat dry.

8) Slice and serve with diced onion and sour cream.

• 3 pound whole chicken
• 1 teaspoon ground Szechwan peppercorn
• 1 tablespoon salt
• 1 teaspoon fivespice powder

Smoking Mixture:
• 1/2 cup black tea leaves
• 1/2 cup brown sugar
• 1/2 cup raw rice
• 2 to 3 chunks fresh ginger
• 2 to 3 large strips of orange zest
• 2 tablespoons sesame oil
• Scallion brushes

1) Wash the chicken and pat dry inside and out with paper towels.

2) Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into the outside and inside cavity of the bird.

3) Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight.

4) Fill the lower part of a steamer with enough water to come within an inch of the cooking rack. Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.

5) Line a large wok or a heavy Dutch oven with tight fitting lid with heavy duty aluminum foil. Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot. Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it.

6) Place the chicken on the rack, breast side up. Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape.

7) After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside.

8) Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes.

9) Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.

• 3 tablespoons Japanese Sencha loose tea
• 5 tablespoons Tamari or Shoyu soya sauce
• 3 tablespoons Mirin (rice wine)
• 2 tablespoons fresh lemon juice
• 1 tablespoon peeled and grated ginger root
• 1 lb (450-500g) extra firm tofu

1) Brew the Sencha in 1/2 cup hot water for 6 minutes. Discard the tea leaves. Combine the tea, soya sauce, mirin, lemon juice and ginger in a bowl or container.

2) Place a small plate on top of the tofu and gently press out the excess water. Slice the tofu lengthwise in half. Add the tofu to the tea mixture. Cover and refrigerate overnight, making sure the sauce covers the tofu.

3) Preheat the oven to 175°C. Drain the tofu and place it on a lightly oiled baking sheet. Bake for 30 minutes, or until firm and compact.