Featured Cookbook

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1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

Book Description

Tea extols this elegant and earthy international pastime in photography, evocative poetry and prose, and a unique collection of tempting recipes. For the ever-expanding group of tea aficionados, Tea unveils the secrets and mysteries of Camellia sinensis, exploring its Eastern roots and fascinating history, its role in cultures across continents, and its family of deliciously varied applelations.

... (more)

Tea: Essence of the Leaf

Authors: Karl Petzke, Lessley Berry, Sara Slavin

Date: April 1998

ISBN: 081181632X

Publisher: Chronicle Books

Paperback

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These eggs require some planning, but they are a delicious and unique appetizer.

6 servings as an appetizer or snack

• 6 eggs, hard-boiled

• 3 cups water

• 3 tablespoons jasmine tea leaves

• 2 tablespoons soy sauce

• 2 to 3 pieces of dried tangerine peel, pith removed

1. Tap the shells of the hard-boiled eggs just enough to crack them.

2. Combine water, tea leaves, soy sauce, and tangerine peel in a medium-size pot over high heat.

3. When tea mixture begins to boil, tower heat and place cracked eggs in pot. Cover the pot and simmer for 3 hours.

4. Remove from heat, cool to room temperature and then refrigerate 8 hours or overnight.

5. Remove eggs from liquid and peel and slice before serving.

More From This Book:

1. Tea Drops

2. Jasmine Eggs

3. Masala Chai

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