In large saucepan, combine 6 cups (1.5 L) water, soy sauce, sugar, cinnamon sticks, star anise, cloves, peppercorns and salt. Bring to a boil; cook until sugar dissolves. Remove from heat. Add tea bags; cover and steep 15 min. Remove tea bags.
Meanwhile, add eggs to boiling water; cook 6 min. Remove from heat, drain and rinse under cold water. Using back of spoon, firmly tap all over egg shells to crack, but do not peel.
Using a slotted spoon, place cracked eggs in tea infusion. Bring just to a boil then immediately remove from heat. Let stand until both infusion and eggs are cool. Chill eggs ( still immersed in infusion) at least 2 hr. or up to 2 days. Discard infusion. Peel eggs and serve.
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