Place the eggs in a small size saucepan and cover with water then bring to a boil.
Cover the pan then take off the heat and let the eggs sit for 10 minutes.
Drain the eggs and run them under cool water then peel off the shells.
Mix together the remaining ingredients (black tea, water, soy sauce, honey, sesame oil, cinnamon, peppercorns, crushed red pepper, star anise, and cloves) in the now empty saucepan along with the peeled eggs.
Bring to a boil over medium-high heat.
Cover the pan and reduce the heat to low then simmer over low heat for 10 minutes.
Turn off the heat and using a slotted spoon transfer the eggs to a paper towel lined plate and allow to air dry for 10 minutes, but dont get rid of the liquid in the pan your not done with it yet.
Return the eggs back into the pan and bring to a boil again then once again cover the pan and reduce the heat to low, simmer for 10 minutes. Then once again turn off the heat and transfer the eggs to the plate to dry for 10 minutes again. Repeat this process of simmering and air drying 8 more times or until the eggs are very dark brown, adding water to the pan if the liquid gets too low.
Cover the eggs and refrigerate for at least 30 minutes before serving.
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