Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves. Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt. Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes. To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard. Garnish with steeped tea leaves.
