Cook eggs in water for eight to nine minutes until hard. Take out, cool and rinse.
Boil black tea with star anise, soy sauce and water. Steep on low heat for five minutes.
Beat egg shells with a mock spoon all around. Eggs in tea brew form, pull from heat and cool with lid closed. Leave to cool for one night.
Tip: Serve with pickled vegetables or cold fish and soy sauce.