Place eggs in a pot and cover with water. Bring to a simmer over high heat, then remove from heat and cover with a lid. Let sit for 10 minutes before removing the eggs and running them under cold water. Once the eggs are cool enough to handle, hit the shells with the back of a spoon so that its cracks all over.

In a separate pot, bring ginger, bay leaves, chili pepper, star anise, black peppercorns, tea bags, brown sugar, soy sauce, Shaoxing wine and water to a simmer over medium-high heat. Remove from heat and place the boiled eggs into the seasoning liquid. If the eggs aren’t fully covered, add more water until they are. Cover and let sit in the fridge at least overnight (or up to 4 days) before peeling and serving.