Cracked tea eggs on a woven bamboo dish, a cup of hot tea beside, misted mountains beyond

FOUR WORKS · The Four Classics

Four works on the table
each with its own fire

Tea leaves in the filling, tea in the cooking — tea made into a hot, proper meal, and reunion made part of ordinary days

Start with one egg — first of the four, and the signature

Steam is the introduction all four share

Da Hong Pao tea eggs slow-simmered with whole leaves
COURSE 01 · Da Hong Pao Tea Egg

The Signature

I

Da Hong Pao Tea Egg

DA HONG PAO TEA EGG

「A crack is not a flaw
it is the door the tea walks in through」

Tea egg — whole Da Hong Pao leaves in the pot, never tea dust, slow-simmered in rock-bone liquor until every crack is a road the fire has walked. Six to a bag, ready to eat, best served warm — with a cup of Da Hong Pao, it is a proper meal.

Rock bone · fire aroma · six to a bag

Whole-leaf Da Hong PaoSlow-simmeredSix to a bagCold-chain fresh
Da Hong Pao Tea Egg · one egg, steeped in a mountain →

THE BROTH · One Pot of Tea

The ingredients that cook the egg
are our core technique

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

What the slow fire simmers 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 ingredient list is short: eggs, tea, water

Five-Colour Tea Dumplings cut open to show the tea-and-vegetable filling, served with a white porcelain gaiwan
COURSE 02 · Five-Colour Tea Dumplings

II

Five-Colour Tea Dumplings

FIVE-COLOUR TEA DUMPLINGS

「Five to a serving, one colour each
colours from the Mulan pattern, flavours from three mountains」

Tea dumplings — the filling is tea and vegetables: Longjing with sweet corn, rock tea with carrot, pu-erh with sweet potato. Three fillings, whole leaves in the filling, never ground to powder. Five colours taken from the Mulan pattern palette — five to a serving, one colour each. Standard bagged packs, cold chain direct.

Longjing · fresh, clean, sweet ｜ Rock tea · fire aroma to the bone ｜ Pu-erh · aged, mellow, round

Tea with vegetablesNo flavouringFive to a servingCold chain all the way

THE FIVE · The Standard Five

Nothing to choose
the pairing is already set

Five dishes arrive together, the ratios fixed — salty, hot, tea, sour, rich, each minding its own stretch. You need not name a taste, nor ask for anything: this is the standard, as one set.

IFirst-draw soy sauceSoy Sauce
IIChilli bean pasteChilli Bean
IIITea-scented dressingTea Dressing
IVRock-bone black vinegarBlack Vinegar
VSesame & garlic pasteSesame & Garlic

Five dishes leave together — none added, none taken away

Sugar-Free Tea Tangyuan served in a porcelain gaiwan
COURSE 03 · Sugar-Free Tea Tangyuan

III

Sugar-Free Tea Tangyuan

SUGAR-FREE TEA TANGYUAN

「The sweetness is given by the tea
no sugar needs to promise it」

Tea tangyuan — the sweetness comes from the Miao sweet tea of sister brand MIAORANTANG®, a plant's natural returning sweetness, no cane sugar added. Tea filling at the heart, one bite each, sweetness kept in measure. Standard bagged packs, boiled straight from the bag — the same temperature logic as the home fridge.

Sweet without sugar · one hot bowl, tangyuan and broth together

No added cane sugarNatural returning sweetnessBagged, cold chain
Miniature tea zongzi, glutinous rice steeped in rock-tea liquor, filled with rock-tea leaves and sweet corn
COURSE 04 · Da Hong Pao Tea Zongzi

IV

Da Hong Pao Tea Zongzi

DA HONG PAO TEA ZONGZI

「Dragon Boat Festival comes once a year
tea zongzi stay warm all four seasons」

Tea zongzi — glutinous rice steeped in rock-tea liquor, the filling rock-tea leaves with sweet corn: no salted yolk, no extra ingredients. One bite: first the rice, then the rock bone. Miniature zongzi, bagged and cold-chained — one is just enough, nothing left over.

Rice fragrance first · rock bone after

Tea with sweet cornOne mini pieceBagged, cold chain
A single Five-Colour Tea Dumpling in macro, whole-leaf tea and vegetable filling visible
DETAIL · One dumpling
THE DETAIL · Up close

One dumpling
see the five colours, see the tea

The wrapper is five colours, taken from the Mulan pattern; the filling is whole-leaf tea with vegetables — leaves never ground to powder, vegetables cut to the grain. Before the bite, no one can see what is inside; after the bite, everything is.

A dumpling can do only so much — show you the things we did not skip.

MIAORANTANG Miao sweet tea products and the tea mountains
MIAORANTANG® · the sweet-tea system
THE SWEET SOURCE · the Sweet Chain

Sweet, yet sugar-free
the bottom line of all MULAN DIAN®

The tangyuan's sweetness comes from the Miao sweet tea of sister brand MIAORANTANG® — a plant's natural returning sweetness, no cane sugar; all four works use whole leaves and whole ingredients, no flavouring, no shortcuts.

  • ValueValue

    About thirty times sweeter than cane sugar — zero calories, low glycaemic index. A clean sweetness, not piled up out of sugar.

  • FunctionFunction

    Tea with seasonal fillings — in Miao tradition, sweet tea has been drunk for centuries as an everyday plant drink, offered first to a guest.

  • OriginOrigin

    The Miao sweet tea is also called the 'immortal herb' — a solemn courtesy when Miao families receive guests; its crafting is a provincial intangible cultural heritage, carried through six generations of the Miao family.

Four works eaten
time to know which bite is yours

Find my Benming tea food →