Chinese Tea Leaf Eggs

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.