Chinese Tea Leaf Eggs

8 eggs1 teaspoon salt3 cups water1 tablespoon soy sauce1 tablespoon black soy sauce 1/4 teaspoon salt2 tablespoons black tea leaves2 pods star anise1 (2 inch) piece cinnamon stick1 tablespoon tangerine zestIn 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.Serves eight.Cook's note: Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.Allrecipes.com