THE EGG · The Signature
One egg steeped in a mountain
Whole leaves of Da Hong Pao in the pot — never tea dust. The rock-bone liquor seeps in slowly, and every crack is a road the fire has walked.
The ingredient list is short: eggs, tea, water
Origin, craft, cleanliness
three layers of proof
We set the adjectives aside and let the egg speak — three layers of proof, each one harder than the last.
I
Origin · the tea has a name
The egg is an ordinary egg; the tea is not. A full jin of whole Da Hong Pao leaves goes into the pot — never tea dust. Dust muddies the flavour; whole leaves keep it clean. Da Hong Pao is expensive, yet spread across one egg, anyone can afford a taste of this mountain.
II
Craft · slow-simmered in
A fast fire boils the egg; a slow fire simmers the flavour in. Every crack is a door, and the liquor walks in through it, one pass at a time. Fire and duration are written into the central kitchen's equipment — not by feel, not by habit. Every batch, the same pot of flavour.
III
Clean · three things withheld
No artificial flavouring, no colouring, no tea dust. The shorter the recipe, the harder the technique — the ingredient list is short: eggs, tea, water.
THE TASTE · Five Senses
Peel the shell — peel away a ring of the mountain
The white takes the colour of tea, the yolk still warm with fire
One bite: first the tenderness of the egg, then the rock bone of the tea
Grandma simmered her eggs
with the tea she couldn't bear to drink
What we longed for most, as children, was that pot of tea eggs on the stove. The shell peels open in rings; the tea fragrance rises with the steam — a steadying mouthful, traded for with the tea Grandma couldn't bear to drink.
Today we made that mouthful into a standard: the stove became a central kitchen, and the tea became a named, named Da Hong Pao. The pot got bigger; the tea did not change — the same truth as ever: tea must be good tea.
One egg, one cup of tea
a proper meal
- Ready to eatReady
Six to a bag, ready to eat — best served warm.
- Five more minutes of steamDeeper
For a deeper tea aroma, steam five minutes more — the steam carries the fragrance in one more time.
- Pair with Da Hong PaoPairing
The egg is the mountain's root; the tea is the mountain's water. One bite each, and the rock bone's returning sweetness lands just right.
- Cold chain all the wayCold Chain
From cold store to shop to fridge — the temperature never breaks, so what you hold is what left the kitchen.
First know us through one egg
then see the Four Classics on the table