Add tea to the milk and bring to a boil. Remove from heat, cover and allow to infuse for several minutes.
Return to a boil and pour milk through a strainer and onto the chopped chocolate.
Stir gently to combine, as you would in preparing a ganache.
Warm cream and sugar. Add gradually, stirring to combine. This sauce can be stored in the refrigerator or freezer and re-heated as needed.
Note: this sauce can be thickened by increasing the percentage of cream to milk in the recipe or by bringing the entire mixture to a boil and "cooking" it for a minute or two.