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!

Servings: 4

Can be stored indefinitely. Store in the freezer if using for gin and tonics.


  • 46 g Ruby Oolong
  • 770 ml water
  • 179 g organic evaporated milk
  • 42 g organic cane sugar

Difficulty: Easy | Total Time: 10-15 Minutes


  1. Heat water to 212 °F
  2. Add Ruby Oolong, steep for 8 minutes, then strain the tea
  3. While the tea is still hot, mix in sugar and evaporated milk
  4. Enjoy hot or chill in the refrigerator before serving


We used Ruby Oolong for its deep and rich flavors, but you can use your Joimo oolong of choice.

You can change the sweetness and milkiness to your liking! Sweetness will vary upon the type of sugar used. Organic cane sugar doesn’t taste as sweet as table sugar and some brands of evaporated milk will taste different.

Add 2 drops of saline solution (10 g salt mixed with 50 g water) to punch up the flavor.