For the tea:

1. Bring water to 180°F and pour over tea. Let steep for 5 minutes; strain.

2. Measure out 1/4 cup brewed tea to use in compote. Reserve remaining tea for grits.

For the compote:

1. Combine compote ingredients in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium low and cook until berries have burst and liquid has thickened slightly, about 7 minutes.

2. Using a rubber spatula, transfer compote to a small bowl to cool. Wash out saucepan to use for grits.

For the grits:

1. In the same saucepan used for compote, bring remaining tea and milk to a boil over medium heat.

2. Reduce heat to medium low and stir in grits and salt. Cover and cook at a low simmer until grits have soaked up all the liquid and are tender, about 7 minutes. Stir every few minutes so grits don't stick to the bottom of the pan. When done, grits should easily slide off the stirring spoon but should no longer be runny. They will thicken even more as they cool.

3. Turn off heat, stir in butter and honey. Scoop into serving dishes and top with compote and chopped nuts if using.