Ingredients
Method
In a large pot, combine the water, soy sauce, ginger, garlic, tea, bay leaves, star anise, cinnamon, salt, and brown sugar, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until fragrant. With a slotted spoon or strainer, gently lower the eggs into the pot. Cook for 6 minutes and 30 seconds.
While the eggs cook, prepare an ice bath in a large bowl. With the spoon or strainer, remove the eggs and place them in the ice bath. Pour the brine into a heatproof container and let cool.
Once the brine is cool, peel the eggs and place them in the container, cover, and marinate overnight. Serve the following day or store in the fridge for up to 2 days.