Yunnan, known as the birthplace of tea, is a province in southwestern China that borders Vietnam, Burma, and Laos. Yunnan translates literally to "south of the clouds". Its diverse landscape offers everything from tropical rainforests to mountainous terrain and is home to a wide variety of plant species. The Yunnan region focuses heavily on agricultural production.

Yunnan teas are particularly delightful as breakfast or early afternoon teas.

The slender, well-formed, tightly rolled, jet-black leaves of this China black tea yield an amber cup with a brisk, full-bodied and well rounded taste.

Brew tea at 212º - steep for 3 minutes.

China Black Tea Eggs

8 eggs
Water
3 Tbsp. China black tea
½ cup soy sauce
2 tsp. sugar
1 cinnamon stick
3 cloves
2 whole star anise
1 tsp. black peppercorns (crushed)

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.

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 More information on caffeine content can be found HERE.