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Place eggs in a sauce pan in one layer. Add cold water to cover by about 2".
Set pot on stovetop over a medium-low heat and bring to a boil (Do not do this over a high heat).
Once water reaches a rolling boil, cover, remove from heat and set a timer for 12 minutes. Immediately drain eggs from hot water and run under cold water. I prefer to peel them immediately and store in the refrigerator. If making Chinese Tea Eggs, DO NOT peel and keep reading.
After Step 3 above, instead of peeling the hard boiled eggs, grab a butter-knife and gently tap the eggs with the back of the knife to crack the shells.
Place cracked-shell eggs back in the pot, cover with water by about 2" and add all ingredients listed above from tea bags to orange peel.
Bring to a boil, cover, reduce light to a low simmer and simmer for 2 hours.
Remove from heat, drain and allow to cool. Once cooled, remove shells and store in refrigerator.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.