Boil eggs 20 minutes over low flame.

Cool in cooking water.

Drain the eggs.

Tap the shells gently all over with the back of a spoon until each shell is completely cracked.

Return the eggs to the pan.

Cover with cold water.

Add salt, soy sauce, star anise and tea.

Bring to a boil.

Reduce heat and simmer very slowly for 2 to 3 hours.

Turn off flame and leave eggs in the liquid for 8 hours.

Chill after they are cooled.

Drain the eggs but leave in shells until they are ready to use.

They will keep well wrapped in the refrigerator for up to a week.

To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.

Combine toasted seeds, salt and pepper in a small mixing bowl.

Set aside.

To serve, carefully peel the eggs.

The whites will be marbled with dark lines.

Cut the eggs into halves or quarters.

Serve with sesame salt.