Tea Eggs

1. Bring a pot of water to a boil and then gently lower in the eggs. Boil for 7 to 8 minutes and then immediately transfer to an ice water bath or run under cold water. Allow the eggs to soak in cold water until fully cooled.
2. Bring 2 cups of water to a boil and then turn off the heat. Add 3 tbsp of loose leaf black tea (or a bunch of tea bags), 3 tbsp dark soy sauce, 1 tbsp rock sugar (or brown sugar), 1 cinnamon stick, 3 slices of ginger, 2 star anise, and 1 tsp Sichuan peppercorns. Stir and let the tea steep until cool (no longer hot and steaming). Pour the tea through a strainer and into a large measuring cup or bowl.
3. Peel the eggs and place into a container and pour the tea over top, making sure it covers all the eggs. Switch containers or add a little more water to cover the eggs. Cover with a lid and chill in the fridge for a few hours before serving. The longer they sit the more flavorful they get!