Veal cutlet with shrimp and green tea

This dish reminds me of a Chinese temple, where the scents are always mysterious. The tea exudes freshness. When green tea is cooked it has a fishy flavour, originating from the tannin. The Chinese would call it the ultimate, ‘unrecognisable on earth and made for heaven’. I first experienced Lungjian tea with shrimp in Hangchow. The shrimps, deveined and served with fresh green tea leaves on top, are no bigger than ten cent coins when they are cooked. The best veal is a very pale pink.