Xiang Cha Zheng Sui Dan

Brew the Longjing tea leaves in 100 ml of boiling water for 2-3 minutes, then strain to obtain the fragrant tea liquor; set aside to cool slightly.

Pour the cooled tea liquor into a bowl with the 5 egg whites and whisk gently until just combined and slightly frothy.

Strain the egg white and tea mixture through a fine-mesh sieve to remove any foam and ensure a silky texture.

Pour the strained mixture into a heatproof ceramic bowl or individual steaming cups, filling them about three-quarters full.

Place the bowl or cups in a steaming basket or wok with simmering water, ensuring the water level comes halfway up the sides of the vessel.

Cover and steam over medium-low heat for 12-15 minutes until the custard is set but still slightly delicate and jiggly in the center.

Remove from heat and serve immediately while warm, optionally garnished with a few Longjing tea leaves for aroma and presentation.