Earlier this month, I reviewed Culinary Tea . It's been inspiring me ever since. For a quick dinner this week, I adapted the Tung Ting Shrimp recipe since I didn't have any Tung Ting tea or spinach. My green tea and baby arugula version was tasty and simple. I will definitely be making this again soon. Ingredients 5 T tea, I used Jeju Island green tea 5 C water, divided into 4 C + 1 C 1 t sea salt 1 to 2 lbs shrimp, cleaned and peeled (I left the tail on) 1/4 C rice wine 1/4 C gin (I prefer Hendricks) 1/2 C rice vinegar 4 to 5 garlic gloves, peeled and minced 2 T fresh ginger, minced 1 T fresh lemongrass, minced 1 T toasted sesame oil 1 T fish sauce 4 C baby arugula 1 T black sesame seeds Procedure Place 1 T tea leaves in a bowl. Heat water to steaming (just before it boils) and pour 1 C water over the tea leaves and let steep for 3 to 5 minutes. Strain out the leaves and reserve the tea. Place remaining 4 T tea leaves in a large bowl ...