Place the eggs in a saucepan and cover with cold water. Bring to a boil and boil hard for 15 minutes. Take the pot off the stove and let the eggs cool in the cooking water.
Then lightly beat the eggs several times with a coffee spoon so that the shell cracks slightly.
Coarsely crush the star anise in a mortar.
Put the eggs, star anise, salt, soy sauce and tea leaves in a saucepan and cover with cold water. Bring to the boil and cook in an open pot for two hours. Add water that evaporates while cooking; always enough to cover the eggs.
Then let the whole thing stand; the eggs are ready after 12 hours
When the eggs are peeled, they have an interesting, marbled appearance. So you can arrange them very nicely on a buffet. (I once lined up some eggs on a long metal kebab skewer and put them in a large piece of cheese, it looked very decorative). But you can just as easily cut the eggs into slices in an egg slicer and place them on bread or peel them and bite into them with relish.
In any case, you no longer need to season it, as the seasoning of the cooking stock is well drawn out.