Savoury External recipe
Longjing shrimp
龙井虾仁 lóngjǐng xiā rén
Hangzhou's famous stir-fry — river shrimp finished with Dragon Well tea and its leaves, bright and delicate.
Open recipeCooking with tea, curated
Recipes worth cooking with Chinese tea
A working library of dishes, drinks, cocktails and bakes that use Chinese tea as an ingredient — Longjing shrimp, tea-smoked duck, tea eggs, silk-stocking milk tea, pu-erh braises and more. Each entry links out to its cook; nothing here is ours yet.
Chinese tea only, in keeping with the rest of the constellation — matcha and other Japanese-tea recipes are left out on purpose. Everything below is someone else's good recipe, gathered and vouched for; our own will join as the centrepiece.
Curated, not scraped
Every recipe here was read and checked by hand — no auto-filled lists, no filler.
Honest labelling
Each card is marked an external resource and links straight to the cook who wrote it.
Chinese tea only
Tea as an ingredient — leaf, brew and smoke from Chinese tea. Matcha and Japanese-tea sweets are excluded by design.
Our recipes are coming
This is the catalogue stage. Our own recipes will be added later as the main feature, tied to encyclopedia teas and shop tins.
Catalogue
Dishes, drinks, cocktails and bakes
Filter by what you want to make. Each entry opens the original recipe on its own site — read it there, cook it there.
Savoury External recipe
Tea-smoked duck
樟茶鸭 zhāng chá yā
The Sichuan classic — duck marinated, steamed, then smoked over black tea and camphor for a deep, aromatic finish.
Open recipeSavoury External recipe
Chinese tea eggs
茶叶蛋 chá yè dàn
A street-stall staple — eggs simmered and steeped in black tea, soy and spice until marbled and savoury.
Open recipeSavoury External recipe
Pu-erh braised pork
普洱红烧肉 pǔ'ěr hóng shāo ròu
A Yunnan braise where ripe pu-erh tenderises pork belly and cuts the fat with an earthy note.
Open recipeSavoury External recipe
Tea-smoked chicken
Fast home smoking — cooked chicken finished over rice, sugar and lapsang souchong for a clean, smoky perfume.
Open recipeDrinks External recipe
Hong Kong milk tea
港式奶茶 gǎng shì nǎi chá
Silk-stocking milk tea — a strong Ceylon-led blend pulled through a cloth sock and softened with evaporated milk.
Open recipeDrinks External recipe
Bubble milk tea
珍珠奶茶 zhēn zhū nǎi chá
Pearl milk tea from scratch — a black or oolong base, milk and chewy tapioca cooked to a QQ bite.
Open recipeDrinks External recipe
Eight treasures tea
八宝茶 bā bǎo chá
A warming infusion of green tea with red dates, goji, chrysanthemum, longan and rock sugar — a cup made for refills.
Open recipeDrinks External recipe
Cold-brew jasmine tea
茉莉花茶 mòlì huā chá
Whole-leaf jasmine steeped cold for hours — sweet, clear and low in astringency, with no ice-melt dilution.
Open recipeCocktails External recipe
Pu-erh tea cocktails
A round-up of tea cocktails and mocktails — pu-erh negroni, old fashioned and whiskey sour built on brewed leaf.
Open recipeCocktails External recipe
Oolong tea cocktail
乌龙 wūlóng
Rolled oolong like Tie Guan Yin infused into gin or shaken with citrus — floral, rounded and aromatic.
Open recipeBaking External recipe
Green tea chiffon cake
A light, airy chiffon coloured and scented with green tea — a gentle, not-too-sweet Chinese tea bake.
Open recipeBaking External recipe
Oolong tea sugar cookies
Buttery sugar cookies with ground oolong folded through — the roast of the leaf against sweet shortbread.
Open recipeComing next
Our own recipes, tied to the tea
The plan is not to compete with the cooks above but to add to them. We are writing our own tea recipes — each linked to the encyclopedia article for the tea it uses and to a real tin in the shop, with brew parameters taken from our research rather than guessed. When they are ready, they move to the top of this page as the main feature; the catalogue stays as the wider map.
Linked to real tea
Every recipe will name the tea class, the encyclopedia article and the tin it calls for — no generic “tea”.
Brew, then cook
Steeping temperature and time from our tea research, so the flavour lands the same way twice.
Photographed, never generated
Finished dishes and drinks shot for real, in keeping with the constellation's no-AI-imagery rule.
About this catalogue
How to read it
This page is a shopfront, not a recipe host. It points you to people who cook well with Chinese tea and tells you plainly what each dish is. We keep no tracking on the links; a card is text and a link, so it loads fast and stays honest.
If a link has drifted or a recipe has moved, that is the nature of an external catalogue — tell us and we will fix the card.