Ingredients:

• 4 eggs + 1 egg yolk, divided
• 1/2 cup sugar
• 1/3 cup cake flour
• 2 tablespoons cornstarch
• 2 tablespoons powdered green tea
• 1/8 teaspoon cream of tartar
• confectioners' sugar
• 6 tablespoons almond paste
• 1 cup heavy cream
• 4 teaspoons superfine sugar

Preparation:

Preheat oven to 450 degrees Farenheit.
With an electric mixer, beat 2 whole eggs, 3 egg yolks, and 7 tablespoons sugar together until thick and tripled in volume, about 5 minutes.
Sift together flour, cornstarch, and 1 tablespoon green tea. Sift mixture onto beaten eggs and fold in. Beat egg whites with cream of tartar until soft peaks form. Beat in remaining 1 tablespoon sugar until stiff. Fold into batter.
Spread batter in a shallow 11 x 7" pan that has been greased and lined with greased and floured wax paper. Bake until lightly browned and springy to touch.
Loosen edges of cake. Sprinkle with confectioners' sugar, then cover with a kitchen towel and invert onto a flat surface. Let cool. Using a biscuit cutter or other decorative cutter, cut out 24 pieces of cake.
Knead almond paste with 1 teaspoon green tea. Roll out thinly between sheets of plastic wrap. Using a small cookie cutter, cut out 12 decorative shapes.
Gradually whisk heavy cream into superfine sugar and remaining 2 teaspoons green tea, then beat until not quite stiff. To assemble cakes, sandwich two cake layers with about 1/4" green tea whipped cream. Frost top and sides with whipped cream and decorate with almond paste cutouts. Chill until serving. Makes 1 dozen.

(Reprinted with permission from GourMAsia)

Cook Time: 3 hours, 00 minutes

Ingredients:

• 1 - 5 pound duck
• 2 tablespoons salt
• 1 tablespoon Szechuan peppercorns
• Aluminum foil
• 1/2 cup black tea leaves
• 1/2 cup rice (uncooked)
• 1/2 cup brown sugar
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• Peppercorn Salt (see directions for link to recipe)
• 4 cups oil for deep-frying

Preparation:

Clean and wash duck. Dry thoroughly with a paper towel. Rub inside and outside with salt. Sprinkle with peppercorns. Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.
Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours.
Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil.
Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping.
Turn on high heat. Roast tea mixture until it smokes.  Smoke duck 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes. Turn off heat. Leave duck in wok 20 minutes more.
  Remove duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.

  Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel.

  Chop into bite-sized pieces. Serve hot with peppercorn salt and buns.  May be prepared in advance or frozen after step 10. Thaw and refry before serving.

This recipe is reprinted with permission from Madame Wong's Long-life Chinese Cookbook 

Tea Eggs

Cook Time: 2 hours, 30 minutes

Ingredients:

• 6 eggs
• 3 1/2 cups cold water, or as needed
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1/2 cup brewed black tea
• 2 star anise, broken into individual pieces
• 1 cinnamon stick

Preparation:

Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15 - 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).

Ingredients:

• 2 cups water
• 1 cup Splenda low-calorie sweetener
• 1 teaspoon ground ginger
• 1 1/2 teaspoons grated lemon peel
• 6 green tea bags
• 4 teaspoons fresh lemon juice

Preparation:

1. Add water, Splenda, ground ginger, and lemon peel to medium saucepan and bring to boil over medium heat. Reduce heat to where it sustains a gentle boil and cook for about 7-8 minutes. Remove from heat and add the green tea bags. Steep this tea mixture for 10 minutes, stirring or dunking the bags often.
2. Remove tea bags and stir lemon juice into the tea liquid. Cover and refrigerator for up to 1 to 2 weeks.
3. To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of sparkling or seltzer water or club soda. Add ice cubes and enjoy!

Yield:
1 1/3 cups of syrup (or at least 5 glasses of iced tea)