Ingredients:

						
Eggs . . . . . . . . . . 8
Salt. . . . . . . . . . . 1 Teaspoon
Water. . . . . . .  . . 3 Cups
Soy Sauce. . . . .  . 1 Tablespoon
Black Soy Sauce. .  1 Tablespoon
Salt. . . . . . . . . . . .¼ Teaspoon
Black Tea Leave. . . 2 Tablespoons
Star Anise. . . . . . . 2 Pods
Cinnamon Stick . . .1 (2 Inch) Piece
Tangerine Zest . . . 1 Tablespoon					

Preparation:
In A Large Saucepan, Combine Eggs And 1 Teaspoon Salt; Cover With Cold Water.
Bring To A Boil, Reduce Heat, And Simmer For 20 Minutes.
Remove From Heat, Drain, And Cool.
When Cool, Tap Eggs With The Back Of A Spoon To Crack Shells (do Not Remove Shells). In A Large Saucepan, Combine 3 Cups Water, Soy Sauce, Black Soy Sauce, Salt, Tea Leaves, Star Anise, Cinnamon Stick, And Tangerine Zest.
Bring To A Boil, Then Reduce Heat, Cover, And Simmer For 3 Hours.
Remove From Heat, Add Eggs, And Let Steep For At Least 8 Hours.

You can serve with your family and friends.