Put water in a saucepan. Add tea, five-spice powder, cinnamon, star anise, salt and soy sauce and bring everything to a boil. Reduce the heat, put in eggs and slowly hard-boil them. After a few minutes, gently crack the shells with a spoon (or gently press them between your fingers), but do not peel them! Leave the eggs in the lightly simmering broth for another 2 hours, until a net pattern has formed under the shell. Remove eggs, let cool, peel and quarter.
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