Boil the eggs for about 5 minutes - you need them to be hard enough, so that you can crack them, but don't over boil them.
Pour cold water over the eggs
Once the eggs are cool enough to handle, crack the shell all over. You can do this with a spoon or I just tap them on a hard surface (like in the sink).
Put the eggs back into the sauce pan and add boiling water and all the spices, sugar, salt, tea and soya sauce.
Simmer for at least 30 mins (or longer) making sure that the eggs are fully covered with the water and topping up if necessary.
Leave to cool down the eggs with the tea water and then place into the fridge (covered) over night or for further 12 hrs. This will help with the flavour.
Peel the egg shells and serve on it's own or with a dipping sauces or salad.