JOINING HOT TEA MONTH and CHINESE NEW YEAR

This year (2014), National Hot Tea Month and Chinese New Year 

fall on the same month so I am celebrating both events with this recipe for 

CHINESE TEA LEAF EGGS.

CHINESE TEA LEAF EGGS (Chinese New Year recipe)
This recipe combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy.
The cracked patterns from the broken shells make these quite attractive!
You can eat them sliced in quarters or rounds and chilled as a side dish, appetizer or snack.
Or if you wish to use them to celebrate Hot Tea Month, serve them in tea sandwiches.   

Yield: 8 whole eggs that can be sliced into smaller portions

INGREDIENTS

• 8 eggs
• 1 teaspoon salt
• 3 cups water
• 1 tablespoon soy sauce
• 1 tablespoon black soy sauce
• 1/4 teaspoon salt
• 2 tablespoons black tea leaves
• 2 pods star anise
• 1 (2 inch) piece cinnamon stick
• 1 tablespoon tangerine zest

DIRECTIONS

>>In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

>>In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, & tangerine zest. Bring to a boil, then reduce heat, cover, & simmer for 3 hours. Remove from heat, add eggs, & let steep for at least 8 hours.

TEA PAIRING SUGGESTIONS
Since we are celebrating Chinese New Year, it is only natural you would want to pair these eggs with Chinese teas.