Hard-boil the eggs:

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-low heat. When water begins to boil, cover the pan, turn off the heat and let sit for 15 minutes.

Marble the eggs:

1. Using a slotted spoon or a strainer, remove the eggs from the water and run under cold water until they are cool enough to handle. Using the back of a butter knife, gently tap the shells to crack them evenly all over. Return eggs to the pot of water.
2. Add the tea bags, soy sauce, brown sugar, star anise, cinnamon stick, peppercorns, and orange peel to the pot. Add more water if needed to cover the eggs by at least 1-2 inches.
3. Bring to a boil over medium heat, then lower to a gentle simmer . Simmer the eggs for 1 1/2 to 2 hours. The longer you simmer them, their flavor and color will be more intense.
4. Remove from heat and drain the eggs. Peel and serve immediately, or store in the refrigerator in an airtight container for up to 4 days.