Fill a large pot with Egg (12). Cover with cold water and add Salt (1 teaspoon). Bring to a boil and immediately turn off the heat.
Cover the pot and let eggs bathe for about 10 minutes.
In another pot, bring Water (6 cup), Soy Sauce (6 tablespoon), Chinese Five Spice Powder (1 teaspoon), Granulated Sugar (1 teaspoon), Salt (1/2 teaspoon) and Bird Pick Breakfast Tea (2 tablespoon) to a boil.
Once the eggs are done with their hot water bath, drain and cool.
Tap each eggs with the back of a spoon to crack the shell. Do not peel the shell as the crack will allow the tea mixture to seep in and create the notable crackling pattern.
Place all cracked eggs in the tea and soy sauce mixture and simmer for a minimum of 2 hours on the stove. May also place in a crockpot and allow to simmer on low.
Will keep in a refrigerator for up to a week.