Since tea was legendarily discovered in ancient China by Emperor Shen-Nung more than 2,000 years ago, it has evolved into the world’s most popular prepared drink. Celebrate its rich history with tea eggs.
The tea egg, also known as a marble egg, is a common Chinese snack food in which a boiled egg is cracked slightly and then boiled again in tea and sauce or spices.
Prep time: 24 hours
Cook time: 15 mins
This is an authentic Chinese recipe with a flavorful white and soft yolk.
Adapted from The Woks of Life.
Our Lapsang Souchong features balanced smoky undertones that are a welcome addition to Chinese tea eggs.
- 1 dozen eggs
- 2 slices of ginger
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons black tea leaves (We recommend Lapsang Souchong for a smoky flavor.)
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons Shaoxing wine
- 7 cups water (deep enough so all eggs can submerge under liquid)
- Bring the eggs to room temperature by leaving them out of refrigerator for a couple hours.
- In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
- Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
- Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
- Soak the cracked eggs in your sauce base for 24 hours in the refrigerator, making sure all the eggs are completely submerged in the sauce base. After 24 hours, they’re ready! You can also soak them longer for a stronger flavor. These eggs last for 3 to 4 days in the refrigerator.
Chocolate and peppermint are a classic combination, especially in wintertime. This drink blends the niceness of antioxidants with the naughtiness of peppermint liquor.
Hot Chocolate with Peppermint Liqueur
- 14 g Chocolate Mint Rooibos Tea
- 16 oz. water
- 1 tsp. rock sugar (optional)
- 1/2 oz. coffee liqueur
- 1/2 oz. peppermint liqueur
- Whipped cream
- Crushed peppermint candy
- Infuse the Chocolate Mint Rooibos Tea in 208° water. Steep for 5-7 minutes. Strain.
- Pour 10 oz of the brewed tea into your favorite mug.
- Add coffee and peppermint liqueur and stir well.
- Garnish with whipped cream and crushed peppermint candy.
- For larger groups, add an additional 9 g of Chocolate Mint Rooibos Tea for every 8 oz. of water.
When you want your Earl Grey hot AND spiked, this drink will beam you up.
Earl Grey Hot Toddy
- 9 grams Earl Grey Special Tea
- 12 oz. water
- 1-2 oz. of your favorite bourbon
- 4 Tbsp. fresh lemon juice
- 2 Tbsp. honey
- Lemon slices for garnish
- Place the water in a pan and bring to a boil.
- Remove water from heat, and tea, and cover. Allow the tea to steep for 3-5 minutes. Strain.
- Pour in lemon juice and mix in honey.
- Add 1/2-1 oz. bourbon into each mug. Divide tea mixture between the two mugs.
- Garnish with lemon slices.
Nothing brings back more holiday memories than the scent of mulled wine spices drifting through the air. This drink can be made with or without alcohol for an all-ages celebration.
Mulled Wine with Tea
- Infuse tisane in boiling water for 5-7 minutes, or until desired strength. Strain.
- To make it an adult beverage, add vodka, rum, or brandy to desired strength.
- Garnish with orange slices.
Grown in the shade, Matcha tea retains a beautiful green color along with an incredible amount of nutrients, including antioxidants, fiber, amino acids, and chlorophyll. It is said that Matcha can calm your mind, boost energy and metabolism, detoxify, and help prevent heart disease.
Traditional Matcha Latte
Bring 1.5 cups unsweetened milk of your choice (almond, cashew, coconut or hemp milk are great) to a bare simmer in a small pot over medium-high heat. Optional: melt one teaspoon coconut oil or butter in the milk. Turn the heat off.
Add one teaspoon Matcha to a mug and slowly whisk in 2 teaspoons heated milk (use regular whisk or a special bamboo Matcha whisk) to form a paste. Add the rest of the warm, tipping cup slightly to help create foam. Sweeten with maple syrup, honey or coconut sugar to taste. You can also use an electric milk frother for a nice foamy texture.
Cold Matcha Green Tea
A cold Matcha green tea is by far the most refreshing ways to drink Matcha and this is great for when you’re on the go. Depending on the size of your water bottle you’ll need to use either half a teaspoon or 1 teaspoon of Matcha to mix in with the water. Most water bottles/shakers are 500ml/17.5oz and so with this amount of water you’d need to use 1 teaspoon of matcha. If you find that’s too bitter you can of course use less.
Keep it simple by adding half a lemon chopped up into small chunks and a handful of mint leaves but you can experiment with lime and other fruits.
Basic Green Tea Smoothie
If you’re new to green tea smoothies, try this simple one first.
Ingredients: 1 cup Almond milk or coconut milk or cow’s milk, 5 Ice cubes, one banana and one teaspoon of Matcha tea.
Instructions: Slice the banana into one-inch pieces. Blend the banana pieces and ice cubes first. Add the milk and green tea powder to the blender and blend until smooth.