Combine eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for ~20 minutes.

Remove from heat, then drain the eggs and let cool. Tap the eggs on the counter (or with the back of a spoon) to crack the shells, but refrain from removing the shells.

In a large saucepan, combine the water, soy sauce, salt, tea bag, cinnamon stick and tangerine peel. Bring this to a boil, then reduce heat, cover and let simmer for for 3 hours. Remove them from heat, then add eggs and let steep overnight (or at least for 8 hours).