As the Chinese lunar calendar turns to May 5th, we enter Lìxìa — the beginning of summer.

In traditional Chinese medicine, this season marks the descent of fiery yang energy into the earth, nourishing all life into full bloom. It is a time to “moisten the heart,” preparing body and spirit for the growing vitality of summer.

In ancient China, a round egg symbolized abundant growth and happiness. Eating eggs at the start of summer was a way to pray for good health and bless the season ahead. Families would brew a dark, rich tea from spent leaves and marinate hard-boiled eggs overnight, creating beautiful marbled patterns on their surface — a simple but deeply meaningful tradition.

Over time, the practice evolved. Today, tea eggs are often simmered with spices like star anise, cinnamon, and Sichuan peppercorns, infusing them with savory depth and a gentle tea fragrance.

In honor of Lìxìa, you might consider bringing this beautiful practice into your own life — a way to nourish both heart and spirit through the slow, meditative nature of tea.

How to Make Tea Eggs

Tea eggs strike a perfect balance between flavor and tradition.
With just a few ingredients and your favorite tea, you can create something truly special.

Ingredients:

• 6–8 eggs

• 2 tablespoons loose leaf black tea (or 2–3 tea bags)

• 1/2 cup soy sauce

• 1 tablespoon sherry vinegar (or rice vinegar)

• 1–2 star anise

• 1 small cinnamon stick

• 1 teaspoon Sichuan peppercorns (optional)

• 1–2 strips of orange peel (optional, for extra aroma)

• 4–5 cups water

Instructions:

1. Boil the Eggs
   Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 8–10 minutes, until hard-boiled.
   Once cooked, transfer the eggs to a bowl of ice water to cool.

2. Gently Crack the Shells
   When the eggs are cool enough to handle, gently tap them all over with the back of a spoon to create small cracks in the shell.
   Tip: You want the shell to stay intact, but cracked enough that the marinating liquid can seep in and create a marbled pattern.

3. Prepare the Tea Broth
   In a large pot, bring 4–5 cups of water to a boil. Add the tea leaves (or tea bags), soy sauce, sherry vinegar, star anise, cinnamon stick, Sichuan peppercorns, and orange peel if using.
   Simmer the broth for about 10 minutes to fully release the flavors.

4. Simmer the Eggs
   Gently add the cracked eggs into the tea broth. Lower the heat to maintain a very gentle simmer (avoid boiling too hard, which can toughen the eggs).
   Cover and let the eggs simmer for at least 1–2 hours, turning them occasionally to ensure even marbling.
   The longer they simmer, the richer the flavor — for a deeper taste, you can even refrigerate the eggs in the broth overnight.

5. Enjoy
   Peel the eggs when ready to eat. Admire the marbled beauty!
   Tea eggs can be enjoyed warm, at room temperature, or chilled — perfect as a nourishing snack between sips of tea.

A Practice of Nourishment

Preparing tea eggs is more than just a culinary ritual — it’s an invitation to slow down, honor the season, and nourish yourself with mindful care.

As the Fire energy of summer rises, may these small but meaningful practices root your dreams in joy, health, and abundance.