In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
Rapidly bring to boiling; cover pan tightly.
Reduce heat; simmer 15 minutes.
Rinse quickly in cold water till eggs are cool enough to handle; drain.
Tap eggs gently all over till shells are a network of fine cracks (do not remove shells).
Return eggs to saucepan; add soy sauce, aniseed, stick cinnamon, black tea, sugar, salt, and 2 cups cold water.
Bring to boiling; reduce heat.
Simmer, covered, about 2 hours (add boiling water to keep eggs covered, if needed).
Drain; chill eggs well.
Before serving, roll eggs between palms of hands to loosen shell.
Peel, starting from large end of egg.