Combine tea bags, water and teriyaki sauce in medium saucepan, add eggs. Bring to full boil over high heat. Remove from heat; cover tightly and let stand 20 minutes. Remove eggs, Reserving liquid.
Place eggs under cold running water until cool enough to handle. Gently tap each eggshell with back of metal spoon until eggs are covered with fine crakes. (Do Not Peel Eggs) Return eggs to reserved liquid. Bring to boil; reduce heat, cover and simmer 25 minutes. Drain off liquid and refrigerate eggs until chilled. About one hour. Peel carefully before serving.
