1. Place eggs in a saucepan of cold water. Add a pinch of salt. Water level should be at least 1½" higher than eggs. Bring to a rolling boil, turn off the heat, cover and let sit for 4 minutes
2. Remove the eggs and rinse with cold water. With the back of a spoon, tap each egg to slightly crackle the shells
3. Return eggs to a saucepan of clean cold water
4. Add tea bags, soy sauce, star anise, mulling spices and fennel seeds and stir. Bring to a boil, lower heat, cover and simmer for 1 hour, adding water as necessary
5. Remove eggs from the pot, peel and serve warm or cold

Notes

• Cook longer for a stronger flavor and a deeper color
• Sauce can be frozen and reused