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

Instructions

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!