Oolong Tea Eggs

Servings: 12

Difficulty: Medium | Total Time: 30 Minutes active/24 hrs inactive

Servings: 12


  • 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


  1. Smash garlic and slice ginger
  2. Toast star anise, Sichuan peppercorn, and cassia over medium heat until fragrant
  3. Combining all ingredients (except eggs) and bring to a boil; let simmer for 15-20 minutes, then strain and cool completely
  4. In a separate pot, bring water to a boil
  5. Gently place eggs into boiling water and set a timer for 7 minutes and 30 seconds
  6. After time is up, immediately remove eggs, place into a prepared ice bath, and stir
  7. 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)
  8. Place eggs into tea egg liquid for 1-4 days
  9. Serve cold, or in rewarmed liquid (careful not to overcook eggs, though); peel when ready to enjoy!

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