In a medium pot, combine ginger, star anise, cinnamon stick, bay leaves, black tea leaves, Sichuan peppercorns, the soy sauces, sugar, salt, Shaoxing rice wine, and water.
Fill another pot with water, then bring it to a boil. Gently lower in room temperature eggs, avoiding cracking them.
Place cracked eggs in a container and pour cooled marinade over to fully submerge. Refrigerate for at least 24 hours to develop flavors. Peel before serving.