Boil eggs in boiling water for about 8 minutes. In the meantime boil 2 litres of water. Add tea leaves, star anise and soy sauce and simmer for 2-3 minutes. Drain the eggs and rinse with cold water. Tap the eggs all around on the work surface, place them in a high bowl or pot. Pour boiling tea brew over the eggs and let them steep for at least 3 hours
Sort the salad, wash and drain. Wash tomatoes, dab dry, cut in half. Season vinegar with salt, pepper and sugar, fold in oil. Pluck the ham
Remove the eggs from the stock, peel them carefully. Mix lettuce, ham, tomatoes and vinaigrette, season to taste again, carefully fold in flowers. Arrange lettuce and eggs on plates
waiting time approx. 3 hours