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Chinese Tea Leaf Eggs Recipe

Chinese tea leaf eggs are eggs steeped in a tea-infused liquid. Tea leaf eggs are marbled in appearance and flavorful. Easy Chinese tea leaf eggs recipe.

Course Appetizer
Cuisine Chinese
Keyword Tea Leaf Eggs
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 people
Calories 70 kcal


  • 12 eggs
  • 4 cups water
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons Chinese pu-erh tea leaf
  • 1 stick cinnamon
  • 1 star anise
  • 3 cloves
  • 1/2 teaspoon Chinese five-spice powder
  • 1 teaspoon sugar


  1. Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.

  2. Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.

Recipe Notes

For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments. If you don't have Chinese tea leaves, you can use black tea or regular tea bags.

Nutrition Facts
Chinese Tea Leaf Eggs Recipe
Amount Per Serving (12 people)
Calories 70 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 163mg54%
Sodium 479mg21%
Potassium 79mg2%
Carbohydrates 1g0%
Protein 6g12%
Vitamin A 240IU5%
Calcium 33mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.