Today marks the beginning of the Lunar New Year, (Year of the Ram). What better way to celebrate than to include some of our favorite Chinese teas into the mix?
Here is a fun and easy recipe for Marbled Tea Leaf Eggs, a savory treat that is common on the streets of China. The cracking of shells of hardboiled eggs makes for interesting and beautiful designs on the eggs' surface, while infusing it with the bold flavors of tea and spices. The longer you let it sit, the stronger the flavors are. This recipe calls for the use of Lapsang Souchong, which helps impart a deep, smoky flavor into the eggs.
Marble Tea Leaf Eggs
In a large pot, add soy sauce, sugar, tea leaves, water and anise. Simmer for 15 minutes and remove from heat. With the back of a teaspoon, lightly tap the hardboiled eggs to create cracks in the shell. Immerse the eggs into the liquid in the pot. Let steep overnight. (No need to refrigerate. You can just transfer everything into a jar or just keep it covered on your counter.) Peel and enjoy!
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