This is more a method than a recipe but the result is beautiful, unique, and delicious!
First, make hard boiled eggs as you normally would. After they have cooled, make cracks in the shell, being careful not to have the shell come apart.
Make a tea bath: the amount of tea used is really up to you. I use enough tea leaves to make 1 cup of strong tea and then multiply that amount for a bath large enough to soak all the eggs so they are covered completely. Dark soy sauce -- ratio is about 1 TBSP soy sauce to 10 cups water.
Star anise - a little goes a long way (I used 5 stars this year).Cinnamon stick -- I used 1 stick this year for a 3-gallon pot. Salt to taste.
Make sure the tea egg bathwater is a little saltier than you'd like, bring to a boil, then carefully immerse the eggs into the bath. Bring to a boil and then lower temperature to a gentle simmer. The amount of time needed depends on how flavorful your bath is. Of course, the more it reduces, the saltier/more flavorful it will get. I simmered about 4 hrs this year and then left to sit in the bath for the rest of the day.