Cooking with Pu'er: Tea Eggs, Tea Smoking, Tea-Scented Dishes, and Desserts

Beyond drinking, pu'er is a great cooking ingredient. Ripe pu'er's aged and jujube notes and deep red color go very well with soy sauce, spices, and dairy; raw pu'er's fresh fragrance suits lighter dishes. If you have tea you can't finish, or spent leaves from brewing, try these dishes.

Pu'er Tea Eggs

Tea eggs made with pu'er, especially ripe pu'er, have a deeper color and steadier aroma, with an aged note that ordinary black tea doesn't give.

Ingredients (10 eggs)

• 10 eggs
• 10–15 g ripe pu'er (loose or pried from a cake)
• 60 ml soy sauce
• 15 g rock sugar or granulated sugar
• 5 g salt
• 2 star anise, 1 small piece of cassia bark
• About 1,200 ml water, enough to cover the eggs

Method

1. Put the eggs in cold water, bring to a boil over medium heat, then lower the heat and cook 6 minutes. Remove and soak in cold water.
2. Gently tap the shells all over with the back of a spoon to create even cracks; don't peel them.
3. Put the tea, soy sauce, sugar, salt, star anise, cassia, and water in a pot and bring to a boil.
4. Add the eggs and simmer on low for 30 minutes, then turn off the heat.
5. Let cool in the liquid, then move to the refrigerator to soak for 8–12 hours; the marbled pattern and flavor will be more pronounced.

The more ripe pu'er you use, the deeper the color; if you prefer something lighter, switch to raw pu'er for a fresher flavor.

Pu'er Tea-Smoked Chicken Legs

Tea smoking heats tea leaves, sugar, and rice together until they smoke, so the smoky aroma clings to the food.

Ingredients

• 2 boneless chicken legs, marinated with salt and rice wine for 30 minutes, then steamed or boiled until cooked
• 20 g ripe or raw pu'er
• 30 g granulated sugar
• 30 g uncooked rice
• Aluminum foil, and a steaming rack that fits in the pan

Method

1. Line a wok with two layers of foil, add the tea, sugar, and rice, and mix well.
2. Set the rack on top, place the cooked chicken legs on it, and cover with the lid (you can seal the edge of the lid with a damp cloth or foil).
3. Heat over medium; once it starts to smoke, lower to medium-low and smoke for 8–10 minutes.
4. After turning off the heat, don't lift the lid right away; let it rest for 5 minutes, then take the chicken out and brush with sesame oil.

Turn on the range hood and keep the kitchen ventilated while smoking. When done, simply lift out the whole foil packet of spent smoking mixture and discard it.

Pu'er Braised Pork Belly

The mellow depth of ripe pu'er adds another layer of aroma to braised pork belly and helps cut its richness.

1. Steep 8 g of ripe pu'er in 300 ml of boiling water for 3 minutes and strain off the tea.
2. Cut 600 g of pork belly into pieces, put in cold water, bring to a boil to blanch, then rinse.
3. With a little oil in the pot, cook 20 g of rock sugar over low heat until amber, then add the pork and stir until browned.
4. Add ginger slices, scallion pieces, 40 ml of soy sauce, 30 ml of rice wine, and the tea, with enough water to cover the meat.
5. Bring to a boil, then braise over low heat for 60–80 minutes, and finally reduce the sauce over high heat.

Can You Make Desserts with Pu'er?

Yes. Ripe pu'er's caramel and jujube notes go beautifully with dairy.

Pu'er Panna Cotta

• Add 8 g of ripe pu'er to 250 ml of milk and heat over low until small bubbles appear (don't boil). Turn off the heat, cover and let steep 10 minutes, then strain out the tea.
• Add 100 ml of heavy cream and 25 g of sugar, and stir until dissolved.
• Soften 5 g of gelatin sheets in ice water, squeeze dry, then stir into the warm milk tea.
• Pour into cups and refrigerate for at least 4 hours to set.

Pu'er Tea Jelly

• Steep 8 g of ripe or raw pu'er in 500 ml of boiling water for 3 minutes and strain off the tea.
• While hot, add 30 g of sugar and 4 g of agar powder (mix it with the sugar first to avoid lumps), and simmer for 1 minute.
• Pour into a container, cool to room temperature, then refrigerate for 2 hours. Cut into cubes and serve with fresh milk or syrup.

Baking

Grind tea leaves into a fine powder in a grinder and add 5–8 g to chiffon cake, cookie, or pound cake batter for a subtle tea aroma. Ripe pu'er is darker, so the result bakes up light brown.

Can You Cook with Brewed Tea Leaves?

Yes, especially the spent leaves of young raw tea, which are fresh, tender, and soft:

• Tea-leaf scrambled eggs: Squeeze the water out of brewed raw pu'er leaves and chop them; mix a small handful into 3 beaten eggs, add salt, and scramble. It has a faint fresh fragrance and slight bitterness.
• Tea-leaf salad: Squeeze the spent leaves dry and toss with a little salt, soy sauce, sesame oil, minced garlic, and chili. The texture is a bit like the Jinuo people's tea salad from Yunnan; its origins are in Dai Bamboo-Tube Tea, Hani Clay-Pot Tea, and Jinuo Tea Salad.
• A broth base: Spent leaves that have been brewed several times can be simmered with water for another pot, which you can use to cook rice or noodles or as a hot pot broth.

Use spent leaves the same day you brew them; even refrigerated, try to use them within a day. Ripe pu'er's spent leaves are softer and mushier, better for broth than for stir-frying.

Tips for Cooking with Tea

• Ripe pu'er suits bold flavors: Braises, stews, red-braised dishes, and desserts.
• Raw pu'er suits light dishes: Scrambled eggs, salads, clear soups.
• Start with a small amount: Too much tea flavor turns bitter, so use a little the first time.
• Use good tea: Tea with a moldy or off smell will carry that smell into the food too.

For more ways to enjoy tea with food, read What to Pair with Pu'er and Pu'er Milk Tea.

FAQ

Can you make tea eggs with pu'er? Yes. Ripe pu'er gives a deep color and steady aroma; use about 10–15 g of tea for 10 eggs, simmer 30 minutes, then soak 8–12 hours.

How do you tea-smoke with pu'er? Line a wok with foil and add 20 g of tea, 30 g of sugar, and 30 g of uncooked rice, set the cooked food on a rack and cover; once it smokes, smoke on medium-low for 8–10 minutes, then rest 5 minutes.

Can you make desserts with pu'er? Yes. Ripe pu'er is great for panna cotta, tea jelly, and milk tea, and can also be ground into powder for cakes and cookies.

Can you cook with brewed tea leaves? Spent leaves of young raw tea can be scrambled with eggs, tossed into a salad, or simmered for a broth base; it's best to use them the same day.