Tea Recipes: May Edition

Tea Recipes: May Edition

May 8th 2018

After water, tea is the most consumed beverage in the world. But there are many different ways to enjoy tea other than just by drinking it. Recently we had a staff wide challenge to create recipes that used tea as a major ingredient. Over the next few months we'll be posting these creations, one savory and one sweet, for your enjoyment. This month we have Sticky Rice Tea Eggs and Bombay Breakfast Shortbread Cookies!


Sticky Rice Tea Eggs by Tyler 


  • 6 eggs
  • 3 star anise pods
  • 1 tsp sichuan pepper corn
  • 1 stick cinnamon
  • 1 tsp dried ginger (or 2-3 fresh slices)
  • 1 Tbsp sugar (or 2-3 lumps rock sugar)
  • 3 Sticky Rice Tuochas
  • 1 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • 2-3 dried chili peppers (optional)


  1. Set a large pot of water on stove top and bring to a boil over high heat.
  2. Add eggs to boiling water and leave for 6-7 minutes. This should bring eggs to soft/medium boiled.
  3. Place cooked eggs in bowl of ice water to stop cooking.
  4. Put the rest of the ingredients into a pot with enough water to fully submerge the eggs and bring to a boil.
  5. As the pot heats, take your eggs and do 1 of 2 things.
    1. Fully peel the eggs (this leaves the eggs to be fully flavored and colored).
    2. Using the back of a spoon, carefully crack and fracture the shell all around the egg being careful to keep the shell on the egg (this creates a marbling effect).
  6. Put the eggs into the tea and spice mixture and lower heat to a simmer.
  7. Allow to simmer for 20-30 minutes. The longer it simmers, the more cooked the eggs will be. Remove from heat.
  8. For stronger flavor and color, allow eggs to sit and cool in the mixture for at least 1 hour up to over night.


*Delicious as a snack or with rice and veggies or as a part of a dim sum meal.

*Eggs will keep for several days in shell if marbled or in the tea mixture if peeled.

*Can be made gluten free. Use GF tamari instead and use 2 Tbsp of it in place of the soy sauce.

*Other puerhs or black tea can be used. If using a black tea, choose a strong Indian (Assam) or Chinese (Keemun). Only allow the black tea to steep 5-6 minutes before removing the tea leaves.

Bombay Breakfast Shortbread by Michael 


  • 227 g (2 sticks) salted butter
  • 113 g confectioner's sugar
  • 2 tsp vanilla extract
  • 1/4 tsp anise extract
  • 12 g Bombay Breakfast tea
  • 229 g all-purpose flour


  1. In a medium bowl, beat butter, sugar, vanilla and anise. Beat in flour and fine, flour-ground tea.
  2. Form into log and wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 300°F. Line large baking sheet with parchment.
  4. Slice log into 12-14 slices and stamp each with the bottom of a floured rocks glass.
  5. Arrange on cookie sheet with ample room and bake 35-40 minutes.
  6. Let cool on a wire rack.

Have a recipe of your own that uses one of our teas? Send an email to our Retail Dept with a complete ingredients list, recipe and hi-res photos of your creation and we will test it out. If we love it we’ll share your recipe (with all the credit and love) on our social media.