A recipe inspired by the legendary Martin Yan!

Chinese tea eggs are a really popular street food snack in China because of their delicious savory and sweet flavor . A lot of people love them! Plus, they’re super easy to make at home and turn out really tasty. Enjoy!

This dish looks amazing and carries very subtle flavours anyone can enjoy. If you like the simple hard boiled egg then you'll love this Asian delicacy !!

Very delicious

We used shallot and garlic peel for this marble eggs. For the color we usually use guava leaf, but as the leaves is usually hard to find we’re using tea leaves.

Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up.You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167

#ILOVECHOCOLATEMy husband likes to eat cake usually with evening tea so i made different types of tea cakes so first tine i tried this yummlicious marble cake

Tea eggs are always available at convenience stores in Taiwan. My children didn't like their aroma and wouldn't eat them, so I made the eggs with jasmine tea and they loved them.Since the eggs need to be simmered for a long time, if you use a Thermos Shuttle Chef (which keeps food hot for hours in a vacuum sealed pot) it's really convenient. If you prefer the flavor to be on the sweet side, increase the sugar by 1 to 2 tablespoons. Try using star anise, ginger, green onion and garlic instead of the jasmine tea for an authentic Taiwanese flavor. Recipe by TEASMILE

What i miss from Malaysia? Yep! This tea. Teh tarik is a Malaysia national tea, i think. We can find it in every mamak's cafe. Simple n easy to make. Ah ya the unique part of malaysian tea is the sensation of bubbles (u can get the bubbles when u pour it from one container into another container.Artistic! ;)Btw in Indonesia n Singapore we can find this tea too, but in Malaysia u can find it easily.

While I was making milk jam, I got the urge to make milk tea jam.Make this when you have time to spare. You can't leave the pan while this is cooking. When this is simmering, the room will become filled with a wonderful aroma. The jam will thicken when cooled, but at 200 ml it will still be in liquid form. If you have the patience, keep simmering until it's about 180 ml, and the consistency will be perfect. If it's still too thin when cooled, you can return it to the heat and simmer it for longer. Recipe by Orihime mama

I often make this milk tea at home. (*^　^*)You can also prepare this the same way with a single tea bag. If you like your milk tea dark, I recommend 2 tea bags.Adjust the amount of sugar to taste. Recipe by Rurika

"Kanten (agar)" is a popular ingredient for Wagashi, especially in summer. It looks like jelly but it's made from seaweeds. So it isn't necessary to worry about a protease and we can put any fresh fruits in it! It gets glass like transparency but with a lot of sugar.I made a check pattern Wagashi with less sugar Kanten blocks of milk and sweet ones of Earl Grey (black tea). It's lovely marriage!