Place eggs in a medium sized saucepan and cover with water. Boil the eggs for 10 minutes. Remove from heat and run under cool water (keep the water in the pan). Hold eggs in your hand and using the back of a spoon, crack the eggs evenly all around.
Place the eggs once again in the saucepan and add the rest of the ingredients. Bring to a boil and then simmer for 3-4 hours (simmering longer or steeping overnight will intensify the flavor and color).
Enjoy as a quick snack by itself or add to salads, rice dishes, etc.
12 slices wheat bread
Preheat oven to 350°. Grease 2 mini muffin trays (24 muffin cups). Using a 2” biscuit cutter, cut each slice of bread into 2 rounds. With a rolling pin, roll each bread round and flatten to fit into the mini muffin cup. Bake for 8-10 minutes until brown & slightly crispy.
In a small saucepan, heat the sherry over medium-high heat until just before boiling. Remove from the heat, add the tea, and steep, covered, for 4 minutes. Strain out the tea leaves and reserve the liquid.
In a skillet over medium-high heat, melt the butter. Add the leeks and garlic and cook until soft, approximately 2 minutes. Add the mushrooms, stir and cook for 3 minutes until the liquid evaporates. Stir in the flour, then add the sherry-tea mixture and the parsley, thyme, salt and peppers. Continue stirring until the mixture is thick.
Place the cooked cups onto a cookie sheet. Spoon 1 tsp of the leek & mushroom mixture into the baked cups and bake for 10 minutes until heated. Garnish with chives.
½ tsp black peppercorns, crushed with a mortar and pestle
Preheat oven to 375°.
Put the crushed pepper, tea, flour and salt in a food processor and pulse to combine. Add the butter and pulse for approx. 15 seconds (until the mixture resembles coarse cornmeal). With the processor running, slowly add the water until the mix becomes a dough. Remove the dough from the processor, press it into a ball, and wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll out the pastry dough to about ¼” thickness. With a cookie or biscuit cutter, cut the dough into rounds and arrange on a greased cookie sheet. Prick with a fork and bake for 12 minutes, until golden brown. Cool on a wire rack.
½ large red onion, thinly sliced
Heat the olive oil in a skillet over medium heat. Add the onion, stir occasionally, for 20 minutes. Add the rosemary, sherry, vinegar, sugar and salt & pepper. Cook for 10 minutes, stirring, until the onion is tender, golden and caramelized.
Spoon onion mixture onto the pastries, then top with parmesan cheese.
Recipe from New Tastes in Green Tea by Mutsuko Tokunaga
3 Tbsp Chunmee
Place the tea leaves in a small pot and add enough hot water to cover. Leave for a few minutes until the leaves become soft. Drain the leaves and set aside.
Heat 3 Tbsp of oil in a wok and stir fry the pork, carrots and bamboo shoots over high heat. Add 1 tsp salt and the drained tea leaves, and mix. Add the cooked rice and stir-fry for a few minutes. Season with soy sauce, remove from heat, and set aside.
Beat the eggs and add ½ tsp salt.
In a separate bowl, dissolve the cornstarch in cold water and add to the eggs.
Heat 3 tsp of oil in a fry pan,. Pour a little egg into the pan and quickly make a very thin egg sheet 6-8 inches in diameter. Continue making sheets until all the egg is used up.
Place a little rice pilaf on each sheet and carefully make a neat roll. Make as many rolls as there are sheets.
Cut into bite size pieces, and serve on a dish with lettuce and radishes.