Tag : lunar new year
Happy Lunar New Year! To celebrate we’re giving away two tins of our Jasmine Dragon Phoenix Pearls! This exquisite green tea comes from the Fujian province in China and is a best-seller at nourishtea.
All you have to do to enter is follow @nourishtea on Twitter and retweet a contest tweet to enter!
— nourishtea (@nourishtea) February 7, 2013
Don’t forget to Like us on Facebook for updates on more contests!
Terms & Conditions
This promotion is in no way sponsored, endorsed or administered by, or associated with, Twitter. We hereby release Twitter of any liability. To enter the competition, you must be: (a) a Canadian resident; (b) the age of majority in your Province; (c) follow @nourishtea on Twitter and (d) retweet one of the qualifying tweets. No purchase necessary. The closing date is February 11 at 11:59PM EST. The draw will take place on February 12. Prize is not exchangeable for cash or any other prize. Incorrectly completed entries will be disqualified. Winner will be contacted after the giveaway ends.
This entry was posted on Thursday, February 7th, 2013 at 9:07 pm
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Our tea comes from all corners of the world: Japan, Sri Lanka, India, Egypt, South Africa, USA and many from China.
In celebration of the Chinese New Year (Lunar New Year), we thought it would be fun to share a special recipe!
The literal translation of tea eggs is “tea leaf egg” and that’s exactly how this treat is made. A tea egg is a flavourful, fragrant traditional Chinese snack. Nicknamed marble eggs, the unique pattern is created by the cracked shell during the curing process.
We want to see how your tea eggs turned out, tweet us a picture @nourishtea.
You will need:
2 quarts cold water
3 tbsp loose leaf black tea (We suggest our Duke of Earl)
3 tbsp soy sauce
2 tsp Chinese five spice
2 whole star anise
1 stalk green onion, tied in a knot
1 thumb-size slice of ginger
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil at high heat.
- After reaching boiling point, reduce to a simmer for 15 mins
- Drain the water and rinse eggs in cold water
- When the eggs are cooled, crack the shells, but leave them on (you may want to roll the eggs on the counter – place a towel down first)
- Put the eggs back into the medium saucepan with 2 quarts of cold water, Duke of Earl tea, soy sauce, Chinese five spice, star anise, green onion, and ginger.
- Bring the contents to a boil again then reduce to a simmer. Let simmer for an hour.
- Remove the pan from the heat and let the eggs cool completely in the liquid.
- Peel the shells from the eggs and serve whole.