“Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. They’re also easy to make at home. Getting the marbling effect is as simple as cracking the egg once it’s partially cooked. You can use any black tea, though I use Pu’er for an earthier taste. (Green tea is too astringent to use for tea eggs.) The eggs can be simmered for 1 to 3 hours; longer simmering means a more intense flavor and color.”

(via Chinese Tea Eggs | Recipes | Appetite for China)