Darjeeling Eggs

12 hard cooked eggs
1 quart of boiling water
3 tablespoons of Darjeeling Tea
1 teaspoon of anise seed
4 tablespoons of tamari
1 1/2 tablespoons of salt

Shell the eggs carefully so the whites are not broken.

Place the tea leaves in a large sauce pan. Pour the boiling water over the tea leaves. Allow the tea to steep for 5 minutes.

Strain the tea. Discard the leaves. Return the tea water to the sauce pan.

Add the anise seed, the tamari, and the salt to the tea water.

Carefully place the eggs in the hot tea mixture. Turn on the heat and simmer slowly for one hour.

Remove the eggs from the water and allow them to cool.

Refrigerate the eggs before serving.

Serve the eggs thoroughly chilled.