Infusing the earthy, umami notes of tea and spices into the soul of each egg, Cha Ye Dan exemplifies the graceful art of transformation, where textured contrasts meet the deep and tempered tones of flavor.
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Place eggs in a pot of water and bring to a . for 7 minutes .
Remove eggs, lightly crack shells with a spoon but keep shells intact.
Return eggs to the pot. Add soy sauce, tea leaves, cinnamon, star anise, ginger, sugar, and salt.
for another 30 minutes , ensuring eggs are submerged.
Allow eggs to steep in the liquid for several hours or overnight for a deeper flavor.
Peel and serve.
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