Tea Eggs

Place Eggs in a pot, cover with cold Water, and bring to a rolling boil. Boil for 8 minutes, then remove Eggs and cool them under cold running Water.

Gently tap each cooled Egg all over with the back of a spoon to create fine cracks in the shell, ensuring the shell remains mostly intact.

In a clean pot, combine Water, Light soy sauce, Dark soy sauce, Shaoxing wine, Rock sugar, Star anise, Cinnamon stick, Sichuan peppercorn, Black tea leaves, Dried orange peel, and Ginger.