Instructions

1. Place the eggs in a large pot filled with cold water. Bring to a boil and cook over medium-high heat for 10-12 minutes. Drain the eggs and place them in a large bowl of cold water in the sink.
2. When the eggs are cool enough to handle, use a teaspoon to gently tap the eggs all over until they are lightly cracked but the shell still remains intact around the egg. The cracks will allow the tea mixture to seep through the shell and marble the eggs and to add flavour.
3. Put all of the remaining ingredients into a large saucepan. Bring the mixture to a boil, and then turn it down to a low simmer.
4. Gently place all of the cracked eggs into the saucepan, and simmer over very low heat for about 3 hours.
5. You can serve the eggs right away, or leave the eggs to cool completely in the saucepan in the tea mixture and place it in the fridge overnight. If the latter, the eggs will take on more flavour from the tea mixture. To serve, gently heat the eggs in the tea mixture over medium-high heat until they are completely warm through.
6. You can serve the warm eggs as they are and allow your guests to peel the eggs at the table, but I usually peel them first so that everyone can admire the marbled texture on the eggs.