Chinese Tea Eggs

6 medium to large eggs

2 tablespoons or 2 tea bags of black tea or Pu'erh 1/2 cup soy sauce

2 teaspoons salt 4 pieces star anise

1 cinnamon stick 1 teaspoon cracked black peppercorn (optional)

2 to 3 strips dried mandarin peel (optional)

1. Put eggs in a medium-sized pot with enough water to cover the eggs. 2. Bring water to boil, then lower heat to simmer for 3 minutes.

3. Remove eggs from heat and allow them to cool a bit before handling (running them under cold water does the trick quickly.)

4. Take the back of a knife and crack eggs evenly all around. 5. Return eggs to the pot and add the rest of the ingredients.

6. Bring liquid to boil again, then simmer for 1 to 3 hours, longer for a more intense flavour and colour, adding water if level gets too low