Chinese tea-flavoured eggs

12 eggs
3 cups water
4 stars aniseed
1 small piece cinnamon bark
2 tbsp tea leaves (e.g. tieguanyin)
300g slab sugar
1/2 cup dark soya sauce
1/4 light soya sauce
2 tsp salt

Hard boil eggs for 10 minutes. Crack shells. Bring the rest of the ingredients to a boil. Add eggs, simmer for 15 minutes. Remove from heat and cover for half an hour. Re-boil tea-flavoured eggs and cover overnight. Reheat and serve.