Servings: 12
Ingredients
- 20 g Joimo High Mountain Oolong
- 7 cups water
- 1 dozen eggs
- ¼ cup Shaoxing wine
- ¼ cup Tamari (Japanese soy sauce)
- 5 tbsp organic cane sugar
- 2 tbsp dark soy sauce
- 2 tbsp salt
- 6 gloves garlic
- 1 small knob of ginger
- 1 piece dried tangerine peel
- 1 tsp Sichuan peppercorn
- 1 small piece of cassia
- 1 piece of star anise
Difficulty: Medium | Total Time: 30 Minutes active/24 hrs inactive
Instructions
- Smash garlic and slice ginger
- Toast star anise, Sichuan peppercorn, and cassia over medium heat until fragrant
- Combining all ingredients (except eggs) and bring to a boil; let simmer for 15-20 minutes, then strain and cool completely
- In a separate pot, bring water to a boil
- Gently place eggs into boiling water and set a timer for 7 minutes and 30 seconds
- After time is up, immediately remove eggs, place into a prepared ice bath, and stir
- After eggs are completely cooled, take a spoon and gently crack egg all around (the goal is to create seams for the liquid to penetrate; this gives the egg the nice marbled effect)
- Place eggs into tea egg liquid for 1-4 days
- Serve cold, or in rewarmed liquid (careful not to overcook eggs, though); peel when ready to enjoy!