• 1/4 cu Shaoxing cooking wine
• 1 tablespoon dark soy sauce
• 2 tablespoons soy sauce
• 3 tablespoons Chinese green or red tea leaves
• 1 (2-inch) square of dried tangerine peel
• 1 (2-inch) square of Cassia Stick Cinnamon 
• 2 whole Star Anise 
• 1 teaspoon sugar
• 6 large eggs

Put all the braising broth ingredients in a pot with 4 cups water and bring to a boil. Turn the heat to low and simmer the broth for about 30 minutes. Filter the braising broth through a fine-mesh sieve into another pot and discard all the aromatics and spices.

Put the eggs in a separate pot and add enough water to cover them completely. Slowly bring the water to a simmer and then cook for about 10 minutes. Drain the eggs and crack the shells but do not peel them.

Put the eggs in the strained braising broth and simmer for 40 minutes. Remove the pot from the heat and let them cool completely. Transfer the cooled eggs along with the broth to a covered container and store the eggs, submerged in the broth, in the refrigerator.

Peel each egg and cut t hem into 6 wedges each. Pour a little bit of the braising broth over the eggs, and serve cold.