Alchemy: Traditionally harvested from old growth trees in Yunnan province, China
Flavor Notes: Deep, bold and earthy with hints of malt
Occasion: Deeply satisfying as a coffee alternative
Fair Labor Verified™ organic black pu-erh tea.
Steep 1 heaping Tbsp tea in 12 oz. hot water for 5 minutes.
These old-growth rare pu-erh trees are communally owned by the local villagers who pick them for their livelihood. This ensures that the people continue to thrive for generations to come.
Broad leaves are picked from ancient, wild tea trees in Yunnan, China. Leaves are piled, dampened and turned – fermented for 60 days.
Emperor’s Egg Salad
Actual Preparation Time: 45 minutes (requires overnight wait) • Serves 6.
6 tea bags Emperor’s Pu•erh
6 tbsp. soy sauce
2 tsp. sugar
1 tbsp. tangerine zest
3 piece star anise
1 small stick cinnamon
1 head romaine lettuce, cut into small pieces
3 medium carrots, shredded
1 medium cucumber, shredded
1 clove garlic, finely chopped
2 tbsp. extra-virgin olive oil
1 tbsp. toasted sesame oil
Juice of 1 lime
2 tbsp. red wine vinegar
1 tbsp. grated fresh ginger
Place eggs in a large saucepan, cover with cold water, add pinch of salt and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, scoop out eggs and cool. When cool, tap
eggs with the back of a spoon to crack shells (do not remove shells). Set aside. For infusion, bring same water to a boil, place in tea bags. Add soy sauce, sugar, zest, anise & cinnamon. Reduce heat, cover and simmer for 3 hours. Remove from heat, add eggs, and let steep covered for at least 8 hours.
Peel eggs. For salad, arrange lettuce, carrots & cucumber in large shallow bowl. Nest 6 eggs atop salad. Whisk remaining dressing ingredients and drizzle over salad. In Good Health!