3/4 cup soy sauce
2 Tbsp packed dark brown sugar
5 cups water
3 Tbsp loose-leaf Anhui Black tea leaves
4 whole star anise (optional)
1 cinnamon stick (optional)
1) Put eggs in large saucepan and cover with cold water. Bring to a rolling boil over high heat, partially covered. As soon as water boils remove from heat and let the eggs stand, covered, for 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice water and let cool until you can handle them. Gently tap the shells all over with the back of a spoon to lightly crack all over (do not peel).
2) In a saucepan bring the soy sauce, brown sugar, and the 5 cups water to a boil over high heat, stirring until the sugar is dissolved; add tea leaves. Reduce the heat and add all of the eggs. If liquid does not fully cover eggs add water. Simmer, covered, for 10 minutes. Remove pan from heat and let eggs sit, uncovered, until cool, then chill in the liquid at least two hours or up to two days. When ready to serve, remove the eggs from the liquid and peel.
3) The eggs may be served as is, or can be “deviled": slice each egg in half lengthwise and transfer yolks to a medium bowl. Slightly mash eggs yolks. Fold in 1/4 cup Mayonnaise, 2 tsp. brown mustard, and 1-2 tsp. Ancient Leaf Matcha Chlorella or Culinary Matcha to taste and to desired green color is achieved. Mix well. Pipe or spoon into the hollowed out center of the eggs. Sprinkle with black sesame seeds or chia seeds - plus a dash of smoked paprika or cayenne pepper.
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