Place the tea bags in a small heat-proof bowl. Pour the cream into a small saucepan and bring just to a simmer. Remove the cream from heat and pour over the tea bags, cover and allow them to steep for 10 minutes. Squeeze the tea bags, then discard.
Put the chocolate in a microwave safe bowl and melt, stirring every 30 seconds, until the chocolate is smooth.
Pour the cream over the chocolate, then add the butter and whip with a whisk until smooth and thickened. Allow to cool slightly before using.* If you'd like to make this cake after Lover's Leap is (sadly) sold out, I'd suggest using Lord Bergamot or Ceylon Uva
Recipe by oh honey bakes at https://ohhoneybakes.com/tea-and-chocolate-cake-with-raspberry-rosewater-buttercream/