Tea eggs cooked with raw rice have a bitter aroma in the early stage, and after a long time, they become medicinal, a bit like Chinese medicine.
Dianhong is the kind with one bud, two leaves and three leaves. The leaves are bigger and more resistant to cooking. The aroma and taste are good, but it doesn't blend well with the ingredients.
Masayama people bring a little pine smoke fragrance, but because their black tea is not resistant to boiling, it will soon lose its tea fragrance, leaving only the taste of ingredients. The boiled tea eggs are more like marinated eggs, or maybe my tea consumption is too small.
Tea eggs cooked with cinnamon are more fragrant when cooked. After cooking for half an hour, the aroma of rock tea and ingredients is particularly high, and the tea eggs are very tasty and full of tea fragrance.
Because it is only cooked and eaten every day, the amount and ingredients of tea are relatively random, and there is no special measure. The above is my personal opinion. In my opinion, the tea boiled with tea eggs should not only be resistant to foam, but also the aroma of tea is very important.
Boil eggs in dahongpao. All right.
brick tea
I personally tried Yixing black tea, which was delicious.
Green tea and black tea taste a little different. Personally recommend black tea or oolong tea. Pu 'er tastes a little strong, which is not good.
Yamcha
black tea
It's just old tea ... it's okay to break it.
This is usually cooked with relatively cheap tea, but personally, black tea will do.
I use Longjing.