Cháyèdàn- Chinese Tea Eggs

Found this recipe on appetiteforchina.com - check it out, there are some beautiful pictures of these! Anyway, the poster said that they're used in place of high energy snacks, like trail mix.

• Ready In: 3 hrs
• Serves: 6
• Yields: 6 eggs

Ingredients

• 6  large eggs
• 2  black tea bags
• 1⁄2 cup soy sauce
• 2  teaspoons salt
• 2  teaspoons sugar
• 4  pieces star anise
• 1  cinnamon stick
• 1  teaspoon  cracked black peppercorns (optional)
•  dried mandarin  orange peel, in strips (optional)

Directions

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 flavor and color, adding water if level gets too low.
7. Remove from heat, and serve as a snack or addition to rice or noodles.