In a small saucepan, add sugar and 2 tablespoons of water. Bring to a boil. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a slightly dark caramel color, turn off the heat and carefully add 2 tablespoons of water. Swirl the saucepan to combine and remove it from the stove. Set aside.

Put the tea bags in the hot water, steep for about 5 minutes and then discard the tea bags.

In a mixing bowl, add sardines, salt, shallots and plenty of black pepper. Mix well and set aside for 10 minutes.

Scatter the tomato slices and ginger/galangal slices at the bottom of a pot or braising pan. Place the sardines on top. It's likely you cannot fit all the sardines in one layer. If so place one layer of tomatoes and ginger/galangal, then one layer of fish, repeat one layer of tomatoes and ginger/galangal and then the remaining fish on top. Add birds-eye chili.

Add the tea to the pot. The liquid should be just about enough to cover the fish. If the tea is not sufficient, add a little more hot water. Bring everything to a boil. Skim off any foam. Add caramel sauce and fish sauce, then reduce heat to a simmer.

Simmer partially uncovered for about 40-45 minutes until there is a little sauce left at the bottom. If the liquid reduces too rapidly while simmering, add a little more hot water. Taste and adjust to your liking with more fish sauce and black pepper if needed.

Place sardines in a serving plate and serve hot with rice.