Boiled eggs for more than 6 minutes.

Drain the water and soak the eggs in cold water. When the eggs are not too hot, crack them, but do not open the eggshells with a spoon.

Put the eggs in the pot. Add the tea bags, seasonings and spices. Add water until all eggs are covered. Bring it to a boil and simmer over medium-low heat without a lid for 10 minutes.

Remove the tea bags, and continue cooking it for 20 more minutes covered.

Turn off the heat and let it sit overnight. This allows all the flavours to go into the tea eggs.